Ingredients

For the brioche:

• 1 cup whole milk, heated (about 105°F to 115°F)
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• Vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon fine salt
• 2 teaspoons orange zest
• 4 large egg yolks, beaten
• 2 tablespoons bourbon
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons almond extract
• 4 cups all-purpose flour
• 1 1/2 teaspoons ground nutmeg
• 8 tablespoons unsalted butter (1 stick), chilled and cut into small pieces

For the filling:

• 3 cups pecans, toasted and cooled
• 2/3 cup granulated sugar
• 1 1/2 teaspoons ground nutmeg
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine salt
• 4 tablespoons unsalted butter (1/2 stick), small dice

To assemble:

• 1 egg yolk
• 1 tablespoon milk
• 1 small plastic baby (optional)

For the decoration:

• 1 1/4 cups powdered sugar
• 1 tablespoon bourbon
• 1 tablespoon plus 2 teaspoons freshly squeezed orange juice
• 3 tablespoons sanding sugar

Description

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