1/3 c. butter
1 c. milk
4 to 4 1/2 c. flour
1/3 c. sugar
2 tsp. salt
1 1/2 tsp. orange extract flavoring
2 pkg. dry yeast
2 eggs

FILLING:

1 c. powder sugar
1/3 c. butter, soft
1 c. pecans, chopped

GLAZE:

3 tbsp. sugar
1/4 c. orange juice

In a small saucepan, heat 1/3 cup butter and milk to 120 to 130 degrees. In a large bowl combine 2 cups flour, sugar, salt, and yeast. Add warm liquid, orange extract and eggs. Beat 3 minutes at medium speed until smooth. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover and let rise until light and doubled in size, 30 to 40 minutes. Grease 2 cookie sheets.

In a small bowl, blend powdered sugar and 1/3 cup butter. Stir in nuts; set aside. Combine glaze ingredients; set aside.

On a floured surface, roll dough to 22 x 12 rectangle. Spread filling over half of the dough on the long side. Fold dough over filling. Cut into 1 inch strips; twist each strip 4 to 5 times. Holding folded end of each strip down on cookie sheet, curl strip around center; tuck end under. Cover; let rise in warm place until doubled in size, 30 to 40 minutes. Heat oven to 375 degrees. Bake 9 to 12 minutes or until very lightly browned. Brush tops with glaze. Bake 3 to 5 minutes longer, until golden brown. Remove from cookie sheets immediately.