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1
Preheat the oven to 400 degrees F.
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2
For the Brioche: Combine the yeast and milk in a small bowl and stir to dissolve the yeast.
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3
Add 1 cup flour and mix to blend well.
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4
Using a knife, scrape the vanilla bean and stir the pulp into the yeast mixture.
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5
Let sit at room temperature in a warm, draft-free place for about 2 hours to allow fermentation.
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6
Put 2 cups of the flour into a large mixing bowl.
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7
Add 4 of the eggs, one at a time, beating thoroughly into the flour using a wooden spoon with each addition.
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8
The dough will be sticky, thick, and spongy.
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9
Add the water, sugar, and salt and mix well, beating vigorously.
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10
Add 3/4 pound butter and work it into the dough with your hands until it is well blended.
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11
Add the remaining 2 eggs and mix well into the dough.
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12
dd the remaining 2 cups of flour and blend into the dough, breaking up any lumps with your fingers.
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13
Add the yeast mixture.
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14
Using your hands, knead and fold the starter into the dough.
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15
Continue kneading and folding until all is well mixed, about 5 minutes.
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16
The dough will be sticky and moist.
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17
Cover with a clean cloth and let rise in a warm, draft-free place until it doubles in size, about 2 hours.
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18
With your fingers, lightly punch down the dough.
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19
Cover and let rise in a warm, draft-free place until it doubles in size, about 1 hour.
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20
To assemble: Divide the dough into 2 equal portions.
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21
Refrigerate one ball of dough while working with the other.
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22
Lightly dust the work surface with flour and roll out the dough into a rectangle, about 14 inches long and 1/4-inch thick.
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23
Using a pastry brush, egg wash the edges of the dough.
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24
In a small bowl, combine the sugar and cinnamon.
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25
Mix well.
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26
Sprinkle half of the mixture over 3/4 of the dough.
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27
Roll the dough up tightly to form a log.
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28
Wrap the log in plastic wrap and freeze for 30 minutes.
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29
Repeat the above process with the other ball of dough.
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30
In a mixing bowl, combine the butter, brown sugar and remaining 1/2 teaspoon of cinnamon.
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31
Mix well.
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32
Smear the bottom of 2 (10-inch) round cake pan with the butter mixture.
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33
Sprinkle the butter with the pecan pieces.
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34
Remove the logs from the refrigerator.
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35
Using a sharp knife, slice into 1 1/2-inch slices.
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36
Place the slices on top of the pecans, about 1/2-inch away from each other.
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37
Let the buns rise until double in size, about 1 1/2 hours.
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38
Place in the oven and bake until golden brown, about 35 minutes.
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39
Remove from the oven and turn onto a serving platter.
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40
Cool for about 5 minutes and serve warm.
