Ingredients
1 package (1/4 ounce) active dry yeast2 teaspoons plus 1/2 cup sugar, divided1 cup warm milk (110° to 115°)1 cup butter, softened3 egg yolks, beaten1 teaspoon vanilla extract1/2 teaspoon salt4 to 4-1/2 cups all-purpose flourFILLING:1-1/2 cups ground pecans1/2 cup sugar1 egg3 tablespoons butter, softened1 teaspoon vanilla extractGLAZE:1 cup confectioners’ sugar1 tablespoon lemon juice1 tablespoon milk
Preparation
In a bowl, dissolve yeast and 2 teaspoons sugar in warm milk; let stand for 5 minutes. In a bowl, cream butter and remaining sugar. Beat in the egg yolks, vanilla and salt. Add yeast mixture and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Combine filling ingredients; spread over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on greased baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks; cool for 20 minutes. Combine glaze ingredients; drizzle over warm rings.
