Cake:

2 pkg. dry yeast
1/4 c. warm water
1 c. warm milk (110-115 degrees)
2 eggs
1/4 c. sugar
1/4 c. butter, softened
1 1/2 tsp. salt
4 1/4 to 4 3/4 c. flour
1 c. chopped pecans
1/3 c. butter, softened
2/3 c. brown sugar
2 tbsp. all-purpose flour

In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups flour; beat on medium speed for 3 minutes. Add enough remaining flour to form a soft but sticky dough. DO NOT KNEAD. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Beat 25 strokes with a heavy spoon, turn onto a well-floured surface. Roll into a 16 x 12-inch rectangle. Combine pecans, butter, brown sugar and 2 tablespoons of flour with a fork; spread evenly over the entire surface of dough. Cut dough lengthwise into three strips. Roll up each strip jellyroll style, beginning at long end. Pinch edges and ends to seal. Place three rolls, lengthwise, diagonally, seam-side down, on a foil-lined baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour.

Bake at 350°F for 25-30 minutes or until golden brown. Cool slightly on a wire rack.

Frosting:

1/3 c. butter, softened
2 c. confectioners sugar
1 1/2 tsp. vanilla extract
3-4 tsp. water
1/4 c. chopped pecans

For frosting, heat butter in saucepan until golden brown. Cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Yield, 1 loaf. (This is an excellent coffee-cake and looks beautiful)!