5 1/2 to 6 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
1/2 c. softened butter
2 eggs (room temperature)
1 1/2 c. very hot tap water
3/4 c. chopped pecans
1/2 c. brown sugar
1 tsp. maple flavoring
Melted butter

In large bowl, thoroughly mix 2 cups flour, sugar, salt, and yeast. Add softened butter. Gradually add hot tap water and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour to make a thick batter. Beat at high speed for 2 minutes. Stir in enough additional flour to make a soft dough. Turn onto floured board and knead until smooth and elastic. Cover with plastic wrap, then a towel; let rest 20 minutes. Combine pecans, brown sugar, and flavoring. Punch dough down; divide in half. On lightly floured board, roll 1/2 the dough into a 16 x 8 inch rectangle. Brush with melted butter. Sprinkle 1/2 the sugar mixture over the dough. Roll up from the long side to form a 16 inch roll.

Pinch seam to seal. Place sealed edge down in circle on greased baking sheet. Seal ends together firmly. Cut 2/3 way into ring with scissors at 1 inch intervals; turn each section on its side. Repeat with remaining dough. Brush rings with oil and cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator and let stand at room temperature (uncovered) for 10 minutes. Bake at 375 degrees for 20 to 25 minutes. Frost while warm with a mixture of powdered sugar, vanilla, and hot water. Sprinkle with additional pecans before frosting is set.