5 1/2 - 6 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. active dry yeast
1/2 c. butter
1 1/2 c. hot tap water
2 eggs

In large mixer bowl, mix 2 cups flour, sugar, salt and yeast. Blend well. Add butter and water. Beat on medium speed for 2 minutes. Add 1 cup water, flour and eggs. Beat on high for 1 minute. Stir in enough of remaining flour until dough pulls away from the sides of the bowl. Knead for 5 to 10 minutes. Let rest for 15 to 20 minutes. Divide in half. Roll dough into 12 x 18 inch rectangle. Cut rectangle into 3 long strips.

FILLING:

1/4 c. butter
1/4 c. flour
1/2 c. brown sugar
1/4 c. chopped pecans
1/4 tsp. nutmeg
1/3 c. brickle bits

Mix all filling ingredients together. Put filling in center of each strip. Seal strips. Place seams down on greased cookie sheet and braid from center out each way. Pinch ends under braid. Repeat with half of dough. Let rise until doubled. Bake at 350 degrees for 25 to 30 minutes.

GLAZE:

1 c. powdered sugar
1/4 tsp. butter flavoring
1/4 tsp. vanilla
1 tbsp. milk
Chopped pecans or brickle bits

Mix glaze ingredients and drizzle while hot. Top with nuts and brickle bits to garnish.