Swedish Tea Ring

Soften yeast in water; add sugar, salt butter and eggs. Slowly add flour; beat well, scraping sides of bowl.

Mix until just stiff enough to knead.

Turn dough onto floured surface and knead until smooth and elastic.

Coat a bowl with butter and place dough in it.

Cover with a damp tea towel and allow to rise approximately 30 minutes.

Work dough down lightly, re-cover and allow to rise again for 30 minutes

Turn onto floured surface and roll into a 1 1/2-inch thick sheet.

To make filling, brush butter on dough. Mix sugar, pecans and cinnamon.

Sprinkle evenly over dough and roll as a jelly roll; cut into thirds.

Braid thirds together and shape into a ring.

Cover with a warm damp cloth and let it treble in bulk.

Preheat oven to 425 degrees and bake for 30 minutes. Cool slightly.

Mix remaining ingredients to make a glaze and brush on top of bread and serve.