2 c. scalded milk, cooled to lukewarm
2 cakes yeast, crumbled
1/2 c. sugar
2 tsp. salt
2 eggs, beaten
1/2 c. melted butter
7 c. enriched flour

Combine sugar, salt and yeast. Work ingredients around in the bowl with a wooden spoon. Add milk to mixture and stir until sugar and yeast dissolve. Add eggs and stir. Add three cups flour. Beat well with wooden spoon. Add butter. Beat well. Add remaining flour and beat well again with a wooden spoon.

When dough is combined, empty it on bread board covered with 1/4 cup flour.

Knead dough for five minutes with heel of hand to make it elastic. Return dough to bowl that has been washed and greased with melted butter. Pat a small amount of butter on top of dough to eliminate crust from forming on top. Let dough stand until it doubles. About 1 1/2 hours.

Return dough to board. Knead it until dough becomes satin-looking and snaps. Divide dough into five pieces and roll each into a rectangle 12 x 5 inches. Put filling on half of each rectangle and fold over and pinch dough together. Cut into nine pieces. Pull out each piece and twist it to look like a horseshoe. Put pieces in a pie pan with "horseshoes" overlapping.

FILLING:

1 lb. confectioners' sugar
1/2 tsp. salt
1/2 c. melted butter
1 1/2 c. chopped pecans
3/4 tsp. vanilla
1/4 tsp. almond extract
1 tsp. hot water

Combine sugar, salt and butter and work with fork until mixture becomes crumbly. Combine vanilla, almond and water and add to other mixture. Stir in pecans. 3/4 cup filling is used for each kuchen. Bake kuchen at 375°F for 20 to 25 minutes.

ICING (for five kuchen):

1 lb. confectioners' sugar
1/2 stick butter
3 tbsp. milk
1/4 tsp. almond extract
1/4 tsp. vanilla extract

Melt butter. Add milk and let warm. Add sugar and beat mixture with fork until well blended. Add extracts, mix and spread on kuchen. Ice coffee cakes or kuchen while still slightly warm and garnish with candied cherries or tined coconut.