4 c. flour
1 tbsp. sugar
1 tsp. salt
1 c. butter
1 pkg. dry yeast (Mom uses 2)
1 c. milk (scalded then lukewarm)
3 egg yolks

Sift flour and measure, add sugar, salt and cut in butter (as for pie crust). Dissolve yeast in lukewarm milk. Slightly beat eggs and combine with milk. Add to flour mixture. Mix well. Place in refrigerator overnight.

Next morning form into 3 balls. Roll each into 12 by 12 inch rectangle.

Filling for Pecan Strudel:

4 c. nuts finely chopped
1 c. sugar
1 tsp. vanilla
1/2 tsp. salt
3 egg yolks

In a mixing bowl, beat egg whites until stiff, gradually add sugar, salt and flavoring. Stir in nuts. Spread filling over top and sprinkle with 1/4 c. brown sugar (if desired); roll up as for a jelly roll. Let rise for one hour.

Bake at 350°F about 30 minutes or until lightly brown.

Icing:

1 c. powdered sugar (sifted)
1/2 tsp. vanilla
2 tsp. cream

Mix icing and spread over top while still warm; then sprinkle with chopped pecans (if desired).