Danish Braid

This pretty braid is said to resemble the swaddled Christ Child.

1 cup butter (room temperature)

5 cups all purpose flour

1/2 t. salt

3 eggs beaten

1 package active dry yeast

1/4 cup warm water

3/4 cup warm water

1/2 cup sugar

Filling

1 cup butter (softened)

1 cup brown sugar

1 T cinnamon

1 cup chopped pecans

Glaze

1 1/2 cups confectioners' sugar

1-2 T hot milk

3 t. melted butter

1/2 t vanilla

Cut butter into flour and salt in large mixing bowl with pastry cutter 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 (batter may be sticky). Refrigerate, covered, for 5-6 hours or overnight. Bring dough to room temperature, about 1 hour. Divide dough into 4 equal parts. Roll each part into 12" x 9" rectangle (like thin cinnamon role) on floured surface. Prepare filling by combining ingredients until well-mixed. Using 1/2 cup filling per braid, spread in 3-in.-wide strip down center of each rectangle. With kitchen shears, cut sides toward center in stripes 3 in. long and 1 in. wide. Fold stripes over filling, alternating from side to side. Place on greased cookie sheet; cover and let rise until double. Bake at 350 for 20-25 minutes. Carefully remove from wire rack. Cool slightly. Top with glaze made by mixing ingredients until smooth.