1 c. butter, room temperature
5 c. flour
1/2 tsp. salt
3 eggs, beaten
1 pkg. dry yeast
1/4 c. warm water
3/4 c. warm water
1/2 c. sugar

FILLING:

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

GLAZE:

1 1/2 c. confectioners sugar
1 to 2 tbsp. hot milk
3 tsp. butter, melted
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. Refrigerate, covered for 5 to 6 hours or overnight. Bring dough to room temperature about 1 hour. Divide dough into four equal parts. Roll each part into 12 x 9 inch rectangle on floured surface. Prepare filling by combing ingredients until well mixed. Use 1/2 cup filling per braid, spread in 3 inch wide strip down center of each. With kitchen shears, cut sides toward center in strips 3 inches long and 1 inch 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. Cool and then spread on the glaze.