2 pkg. dry active yeast
1 1/2 c. lukewarm water
6 tbsp. sugar
1/4 c. melted shortening
2 tsp. salt
1 egg, beaten
5 c. flour
1/4 c. butter
1/2 c. brown sugar
1/2 c. broken pecans
2 tbsp. cinnamon
3 tbsp. butter
1/2 tsp. vanilla
1 c. powdered sugar
2 tbsp. milk

Soften yeast in water; add sugar, salt butter and eggs. Slowly add flour; beat well, scraping sides of bowl. Mix until just stiff enough to knead. Turn dough onto floured surface and knead until smooth and elastic. Coat a bowl with butter and place dough in it. Cover with a damp tea towel and allow to rise approximately 30 minutes. Work dough down lightly, re-cover and allow to rise again for 30 minutes Turn onto floured surface and roll into a 1 1/2-inch thick sheet. To make filling, brush butter on dough. Mix sugar, pecans and cinnamon. Sprinkle evenly over dough and roll as a jelly roll; cut into thirds. Braid thirds together and shape into a ring. Cover with a warm damp cloth and let it treble in bulk. Preheat oven to 425°F and bake for 30 minutes. Cool slightly. Mix remaining ingredients to make a glaze and brush on top of bread and serve.