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. chopped pecans

GLAZE:

1 1/2 c. 10x sugar
1 to 2 tbsp. hot milk
3 tsp. melted butter
1/2 tsp. vanilla

Cut butter into flour and salt 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 overnight. Bring dough to room temperature. Divide dough into 4 parts. Roll each into a rectangle on floured surface.

Combine filling ingredients. Use 1/2 cup filling per braid, spread in 3 inch wide strip down center of each rectangle. Cut sides toward center in strips 3 inches long, 1 inch wide. Fold strips over filling. Alternating from side to side. Place on greased cookie sheet. Let rise until double. Bake at 350 degrees for 20 to 25 minutes. Cool slightly. Top with glaze made by mixing ingredients until smooth. Yield: 4. Braids freeze good.