In a large bowl, dissolve yeast in water by mixing vigorously with a whisk. Add butter, eggs and flour to the yeast mixture. Mix using a plastic bowl scraper or your hands until dough is cohesive but still very shaggy. Cover bowl with a lint-free towel and let rest at room temperature for 30-60 minutes, until dough has doubled in size. After resting, place the dough onto an unfloured counter and flatten slightly. Add salt and sugar to the top of the dough and fold the dough in half. Begin smearing the dough down and outward on the counter using the heel of your hand until a mound no longer exists. Use a bench scraper to scrape everything back into a mound. This smearing and scraping process should be continued for about 1-2 minutes, or until the ingredients are blended and no pockets of sugar or salt remain. The dough will still feel a bit grainy.
Once the dough is mixed, begin kneading using the “stretch & fold” technique. Gently press the dough down and away from you with the heel of your hand. Hold down the end of the dough closest to you with one hand. With the other hand, lift the other end of the dough and stretch it away from you, then fold it back onto itself. Rotate dough 90° and repeat process. The dough will be sticky, but it will become less sticky as it’s kneaded. Do not flour your work surface at any point. Use a bench scraper as needed to bring the dough back into a cohesive mass. Continue kneading for about 15 minutes or until the dough can pass the “windowpane” test. Pinch off a small amount of dough and try to stretch it until it’s so thin that it’s transparent without ripping.
Form dough into a ball and place into a bowl. Cover the bowl with plastic wrap and let rise at room temperature for about an hour or until the dough has doubled in size.
Melt butter on the stove top or in a microwave. Add brown sugars, cinnamon, salt, vanilla and orange extracts, and whisk until completely smooth. Add the pecans and stir until combined. Set aside until ready to use.
Coat two loaf pans with nonstick cooking spray.
On a generously floured surface, roll the dough into a large, 12 x 20-inch rectangle. Evenly spread cinnamon-pecan filling over entire surface of the dough. Cut the rolled dough into 4 x 2-inch rectangles to make 30 pieces. If they shrink in size after cutting, do not worry.
Working with five pieces of dough at a time, stack the covered dough. Repeat the process with the remaining 25 pieces of dough to make six stacks.
Place three stacks of coated dough into each of the loaf pans, ensuring the pieces of dough are vertically lined up in the pan. Repeat with the remaining three stacks of dough in the second loaf pan. Divide any remaining cinnamon-pecan filling evenly between the two pans by drizzling it over the top.
Let the loaves proof at room temperature until they rise about 50 percent in size, about 30 minutes.
Preheat the oven to 375°F.
Sprinkle the tops of the loaves with coarse sugar, if using. Bake until deep golden brown and until the internal temperature of the bread reaches 200°F, about 1 hour. Let the bread cool in the pan for about 10 minutes, then carefully remove from the pans and let cool on a rack. Serve immediately or store tightly wrapped at room temperature for up to 3 days.
In a large bowl, dissolve yeast in water by mixing vigorously with a whisk. Add butter, eggs and flour to the yeast mixture. Mix using a plastic bowl scraper or your hands until dough is cohesive but still very shaggy. Cover bowl with a lint-free towel and let rest at room temperature for 30-60 minutes, until dough has doubled in size. After resting, place the dough onto an unfloured counter and flatten slightly. Add salt and sugar to the top of the dough and fold the dough in half. Begin smearing the dough down and outward on the counter using the heel of your hand until a mound no longer exists. Use a bench scraper to scrape everything back into a mound. This smearing and scraping process should be continued for about 1-2 minutes, or until the ingredients are blended and no pockets of sugar or salt remain. The dough will still feel a bit grainy.
Once the dough is mixed, begin kneading using the “stretch & fold” technique. Gently press the dough down and away from you with the heel of your hand. Hold down the end of the dough closest to you with one hand. With the other hand, lift the other end of the dough and stretch it away from you, then fold it back onto itself. Rotate dough 90° and repeat process. The dough will be sticky, but it will become less sticky as it’s kneaded. Do not flour your work surface at any point. Use a bench scraper as needed to bring the dough back into a cohesive mass. Continue kneading for about 15 minutes or until the dough can pass the “windowpane” test. Pinch off a small amount of dough and try to stretch it until it’s so thin that it’s transparent without ripping.
Form dough into a ball and place into a bowl. Cover the bowl with plastic wrap and let rise at room temperature for about an hour or until the dough has doubled in size.
Melt butter on the stove top or in a microwave. Add brown sugars, cinnamon, salt, vanilla and orange extracts, and whisk until completely smooth. Add the pecans and stir until combined. Set aside until ready to use.
Coat two loaf pans with nonstick cooking spray.
On a generously floured surface, roll the dough into a large, 30.5 x 51 cm rectangle. Evenly spread cinnamon-pecan filling over entire surface of the dough. Cut the rolled dough into 10 x 5 cm rectangles to make 30 pieces. If they shrink in size after cutting, do not worry.
Working with five pieces of dough at a time, stack the covered dough. Repeat the process with the remaining 25 pieces of dough to make six stacks.
Place three stacks of coated dough into each of the loaf pans, ensuring the pieces of dough are vertically lined up in the pan. Repeat with the remaining three stacks of dough in the second loaf pan. Divide any remaining cinnamon-pecan filling evenly between the two pans by drizzling it over the top.
Let the loaves proof at room temperature until they rise about 50 percent in size, about 30 minutes.
Preheat the oven to 190°C.
Sprinkle the tops of the loaves with coarse sugar, if using. Bake until deep golden brown and until the internal temperature of the bread reaches 93°C, about 1 hour. Let the bread cool in the pan for about 10 minutes, then carefully remove from the pans and let cool on a rack. Serve immediately or store tightly wrapped at room temperature for up to 3 days.
Madagascar Bourbon Pure Vanilla Extract
Pure Orange Extract
