Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°), dvided3 eggs, beaten5 cups all-purpose flour1/2 cup sugar1/2 teaspoon salt1 cup cold butter, cubedFILLING:1 cup butter, softened1 cup packed brown sugar1 cup chopped pecans1 tablespoon ground cinnamonGLAZE:1-1/2 cups confectioners’ sugar1 tablespoon butter, melted1/2 teaspoon vanilla extract1 to 2 tablespoons milk
Preparation
In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight.
For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside.
Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle.
One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double).
Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.
