1 package dry yeast
1/2 cup warm water (105 to 115)
1/4 cup sugar
1 teaspoon salt
1 teaspoon grated lemon rind
1 cup butter, softened
6 eggs
4 1/2 cups all-purpose flour, divided
3 tablespoons butter, softened
2/3 cup firmly packed light brown sugar
2 egg yolks, slightly beaten
2 tablespoons milk
1/4 teaspoon vanilla extract
2 cups finely chopped pecans
Melted butter
Powdered sugar (optional)
Dissolve yeast in warm water; let stand 5 minutes. Combine yeast mixture, sugar, salt, lemon rind, 1 cup butter, eggs, and 3 cups flour in a large mixing bowl. Beat at low speed of an electric mixer until well blended; continue beating 4 minutes at medium speed. Add remaining 1 1/2 cups flour; beat at low speed until flour is blended, about 2 minutes.
Cover with wax paper, then with a damp towel; let rise in a warm place (85), free from drafts, 1 1/2 to 2 hours or until doubled in bulk. Refrigerate at least 8 hours.
Combine 3 tablespoons butter and next 4 ingredients in a medium bowl; stir until blended. Add pecans; mix well. Set aside.
Punch dough down; divide in half. Place half of dough on a floured surface; refrigerate unused portion. Roll dough into a 14- x 9-inch rectangle. Brush with melted butter. Spread with half of filling to within 1/2 inch from edges.
Roll long ends up, jellyroll fashion, to center. Place in greased 9- x 5- x 3-inch loafpan. Brush loaf with melted butter. Repeat process with remaining dough. Cover and let rise in a warm place (85), free from drafts, 1 1/2 hours or until doubled in bulk. Bake at 350 for 35 minutes or until golden brown. Remove from pans, and place on wire racks. Sprinkle with powdered sugar, if desired. Yield: 2 loaves.
To freeze: Bake loaves as directed; let cool. Wrap in foil, and freeze. To serve, let thaw. Reheat in foil at 350 for 10 to 15 minutes, if desired.
