INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees F.  For the Brioche:  Combine the yeast
and milk in a small bowl and stir to dissolve the  yeast. Add 1 cup
flour and mix to blend well. Using a knife, scrape  the vanilla bean
and stir the pulp into the yeast mixture. Let sit at  room temperature
in a warm, draft-free place for about 2 hours to  allow fermentation.
Put 2 cups of the flour into a large mixing bowl.  Add 4 of the eggs,
one at a time, beating thoroughly into the flour  sing a wooden spoon
with each addition The dough will be sticky,  thick, and spongy. Add
the water, sugar, and salt and mix well,  beating vigorously. Add 3
sticks of the butter and work it into the  dough with your hands until
it is well blended Add the remaining 2  eggs and mix well into the
dough. Add the remaining 2 cups of flour  and blend into the dough,
breaking up any lumps with your fingers.  Add the yeast mixture. Using
your hands, knead and fold the starter  into the dough Continue
kneading and folding until all is well mixed,  about 5 minutes. The
dough will be sticky and moist. Cover with a  clean cloth and let rise
in a warm, draft-free place until it doubles  in size, about 2 hours.
With your fingers, lightly punch down the  dough. Cover and let rise in
a warm, draft-free place until it  doubles in size, about 1 hour.  To
assemble:  Divided the dough into 2 equal portions. Refrigerate one
ball of dough  while working Lightly dust the work surface with flour
and roll out  the dough into a rectangle, about 14 inches long and 1/4
inch thick.  Using a pastry brush, egg wash the edges of the dough. In
a small  bowl, combine the sugar and cinnamon. Mix well. Sprinkle half
of the  mixture over ¾ of the dough. Roll the dough up tightly to form
a  log. Wrap the log in plastic wrap and freeze for 30 minutes. Repeat
the above process with the other ball of dough.  In a mixing bowl,
combine the butter, brown sugar and remaining 1/2  teaspoon of
cinnamon. Mix well. Spear the bottom of 2 (10 inch) round  cake pan
with the butter mixture. Sprinkle the butter with the pecan  pieces.
Remove the logs from the refrigerator. Using a sharp knife,  slice into
1 1/2 inch slices. Place the slices on top of the pecans,  about 1/2
inch away from each other. Let the buns rise until double  in size,
about 1 1/2 hours. Place in the oven and bake until golden  brown,
about 35 minutes. Remove from the oven and turn onto a serving
platter. Cool for about 5 minutes and serve warm.  Converted by
MC_Buster.  Per serving: 5969 Calories (kcal); 226g Total Fat; (33%
calories from  fat); 117g Protein; 875g Carbohydrate; 1823mg
Cholesterol; 6672mg  Sodium Food Exchanges: 32 Grain(Starch); 6 1/2
Lean Meat; 0  Vegetable; 0 Fruit;  Recipe by: EMERIL LIVE SHOW # EMIC09
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 7710
Calories From Fat: 4114
Total Fat: 474.8g
Cholesterol: 2043.4mg
Sodium: 5257.9mg
Potassium: 2314.9mg
Carbohydrates: 755.6g
Fiber: 39.2g
Sugar: 255.4g
Protein: 135.5g