1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. warm water
2 1/4 c. sifted flour
2 tbsp. sugar
1 tsp. salt
1/2 c. butter
1/4 c. evaporated milk
1 unbeaten egg
1/4 c. currants or chopped raisins
1/4 c. butter
1/2 c. firmly packed brown sugar
1/2 c. pecans, chopped

Vanilla Glaze:

2 tbsp. butter
1 c. sifted powdered sugar
1/2 tsp. vanilla
evaporated milk

Soften yeast in warm water. Sift flour, sugar and salt together and cut in 1/2 cup of butter until particles are fine. Add 1/4 cup milk, egg, currants and yeast. Mix well. Cover; chill 2 hours or overnight.

The next day, cream 1/4 cup butter and brown sugar until mixed well. Stir in pecans. Divide the dough into thirds. Roll out one part on floured surface to a 12x6 inch rectangle. Spread with one-third of the filling. Roll up starting with the 12 inch side; seal. Place, crescent shape, on cookie sheet lined with aluminum foil. Make cuts along outside edge one inch apart to within 1/2 inch of center. Turn cut pieces on sides. Repeat with each remaining 1/3 of dough. Let rise in a warm place until light, 30 to 45 minutes.

Bake at 350°F for 20 to 25 minutes or until golden brown. Frost while warm.

Glaze: Brown butter. Add sugar and vanilla. Stir in enough milk to make spreading consistency (about 1 to 2 tablespoonsful).