1 c. butter, room temp.
5 c. all-purpose flour
1/2 tsp. salt
3 eggs, beaten
1 pkg. active dry yeast
1/4 c. warm water
3/4 c. warm water
1/2 c. sugar

FILLING:

1 c. butter, softened
1 c. brown sugar
1 tbsp. cinnamon
1 c. chopped pecans

GLAZE:

1 1/2 c. confectioners' sugar
1-2 tbsp. milk
3 tsp. melted butter
1/2 tsp. vanilla

Cut butter into flour and salt in large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast dissolved in 1/4 cup water, 3/4 cup water and sugar. Mix by hand until dough is well mixed (batter may be sticky). Refrigerate, covered, for 5 to 6 hours or overnight.

Bring dough to room temperature, about 1 hour. Divide dough into 4 equal parts. Roll each part into 12"x9" rectangle (like thin cinnamon roll) on floured surface.

Prepare filling by combining ingredients until well mixed. Using 1/2 cup filling per braid, spread 3" wide strip down center of each rectangle. With kitchen shears, cut sides toward center in strips 3" long and 1" wide. Fold strips over filling, alternating from side to side.

Place on greased cookie sheet, cover and let rise until double. Bake at 350 degrees for 20 to 25 minutes. Carefully remove to wire rack. Cool slightly. Top with glaze made by mixing ingredients until smooth. Yield: 4 braids.