5 c. flour
1 c. butter
1/2 tsp. salt
2 pkgs. yeast
1/3 c. sugar
1 c. warm water
1 c. warm milk
4 eggs, beaten
1 c. slightly melted butter
1 c. brown sugar
2 tsp. cinnamon
1 c. chopped pecans

Dissolve yeast in the water. Mix flour, 1 cup butter, and salt as for pie crust. To yeast, gradually blend in sugar, milk, and eggs. Then slowly add to flour mixture. Add more flour as needed to make soft but manageable dough. Cover bowl and refrigerate overnight or for several hours.

Mix together melted butter, brown sugar, cinnamon, and pecans; set aside. Divide dough into 4 parts. Roll one at a time into large rectangle. Spread with 1/4 of filling mixture. Roll up lengthwise; seal edges. Cut through roll lengthwise so there are 2 long pieces. Cross one over other, keeping cut edge upward to form braid. Place on lightly greased sheet and let rise 1 hour. Bake at 350 degrees for 20 to 30 minutes. Frost when cool, if desired. Makes 4 (12 inch) coffee cakes. Freezes well.