3 1/2 - 4 1/2 c. flour
1/2 c. sugar
1 pkg. active dry yeast
1 c. milk
1/4 c. water
1/2 c. butter
1 egg (room temperature)

FILLING:

1/2 c. flour
1/2 c. chopped pecans
1/2 c. firmly packed light brown sugar
1 can pitted red sour cherries (well drained)

CONFECTIONERS' SUGAR FROSTING:

2 c. sifted sugar
2 tbsp. hot water
1 tsp. vanilla

In large bowl of electric mixer, thoroughly mix 1 1/4 cup of the flour, sugar yeast. Combine milk, water and butter in saucepan. Heat over low heat until liquids are warm 120 - 1300 degrees. butter need not melt. Gradually add liquids to dry ingredients, beat 2 minutes at medium speed scraping bowl occasionally. Add egg and 3/4 more flour or enough flour to make a thick batter. Beat at high speed 2 minutes scraping bowl occasionally. Cover bowl tightly and refrigerate 2 hours.

FILLING:

Combine ingredients. Turn dough onto lightly floured board. Divide in half. Roll half dough to 14 x 7 rectangle, spread with 1/2 cherries, sprinkle with half brown sugar mixture. Roll up from long side and seal edges. Place on greased baking sheet in a circle. Cut strips 2/3" through ring at 1" make 2nd ring. Cover. Let rise until doubled 1 hour. Bake at 375 degrees for 20 - 25 minutes. Frost while warm.