3/4 c. milk
1/2 c. sugar
1/2 c. butter
2 tsp. salt
2 pkgs. active dry yeast
1/2 c. lukewarm water
1 egg
4 c. sifted flour
1 tsp. vanilla
1/4 c. melted butter
Apple Pecan Filling (recipe follows)

Scald milk. Stir in sugar, 1/2 cup butter and salt. Cool to lukewarm.

Sprinkle yeast on lukewarm water; stir to dissolve. Add yeast, egg, 2 cups flour and vanilla to milk mixture. Beat with electric mixer at medium speed until smooth, about two minutes, scraping bowl occasionally.

Gradually add remaining flour to make a stiff batter. Cover with plastic wrap. Refrigerate at least two hours. (Dough can be refrigerated up to 3 days.)

Remove from refrigerator. Divide dough in half. Roll each half into a 14x7 inch rectangle. Brush each half with melted butter. Spread with half of Apple Pecan Filling to within 1 inch of edges. Roll up like a jelly roll from long side. Seal edges. Place seam down on greased baking sheet and form into a ring. Seal ends together. Slit top of ring at 1 inch intervals. Repeat with other half of dough. Cover and let rise until doubled, about one hour.

Bake in 350 degree oven 25 minutes or until golden brown. Remove from baking sheets; cool on racks. Frost with confectioners' sugar icing. Makes two coffee cakes.

APPLE PECAN FILLING:

Combine:

1 1/2 c. chopped, pared apples
1 c. sugar
1/2 c. chopped nuts
2 tsp. ground cinnamon

Mix well.