Red Currant Bakery

Brioche
0 In the bowl of a stand mixer, add in the flour, sugar, and yeast - whisk to combine.
2 Sprinkle in the salt. Then add in the egg, butter, warm milk, and vanilla.
3 Use a dough hook to knead everything together on medium low speed for 15 minutes until the dough has smooth edges and the bowl is clean.
4 If baking same day, keep the dough in the bowl and cover with a lid or plastic wrap and place somewhere warm to rise.
5 If prepping the dough the night before, line a quarter sized baking sheet with a sheet of plastic wrap. Shape the dough into a rough rectangle that is about an inch thick. Top the dough with another sheet of plastic wrap.
6 Place the dough on the sheet pan immediately into the fridge to proof overnight.
Filling
8 Pour the pecans into a large shallow pan, place over low heat, tossing regularly.
9 Toast until the pecans feel quite warm to the touch, make sure you don't burn them - their color shouldn't change at all.
10 Immediately remove them from the heat and chop finely - think 1/8"-1/4" in size.
11 In a medium mixing bowl, add in the butter, brown sugar, cinnamon, salt and vanilla. Use a fork or spoon to mix them together into a smooth butter spread.
Assemble
13 Preheat the oven to 350 F and place a rack in the center of the oven. Or just below if the heat comes from the top of the oven.
14 If not using a nonstick pan, line your pan with a sheet of parchment paper.
15 Once the dough has doubled in size, or the next morning, knock any air out of the dough. Roll the dough out on a lightly floured surface to about 15" x 12".
16 Spread the cinnamon brown sugar filling over the entire surface of the dough. Then sprinkle with 90% of the chopped pecans and gently press them into the surface so that they stay in place.
17 Starting with one long side, roll the dough up, keeping the ends as even as possible.
18 Give the roll a slight squeeze until it is about 18" long.
19 Trim about 1/2" off of each end then use a ruler to mark 8 marks. They should be between 1 3/4" and 2" wide.
20 Place the rolls into a 9" x 9" pan, they should be arranged in a 3x3 grid.
21 Place the pan somewhere warm until the rolls are puffy, this can take anywhere between 30 mins and an hour depending on the temperature of your home.
22 Once puffy, drizzle the top of the rolls with the heavy cream.
23 Bake for 15 minutes in the hot oven. Then rotate 180 degrees and bake for another 15 minutes.
24 5 minutes before they are done baking, make the glaze.
25 Once golden brown, remove the pan from the oven and set on a rack to cool for 5 minutes before glazing.
Make the Glaze
27 To make the glaze, whisk together the melted butter, powdered sugar, maple syrup, vanilla, and salt to make a thick glaze.
28 Spoon the glaze over the top of the rolls and use the back of a spoon to spread it out. Sprinkle with the leftover chopped pecans and flaky sea salt.
29 Serve warm! Store leftovers in an airtight container at room temperature.