Grandma Enchelmaier's Nut Stölen

This is a family history recipe from my Great-great-grandmother in Germany.

Dough:

4 ½ tsp. Yeast

½ c. Warm Water

1 c. Warm Milk

2 eggs

1 c. Sugar

½ c. +3 T Unsalted Butter

1 ½ tsp. Salt

5 ½ -6 ½ c. Flour

Dissolve yeast in the warm water with a tsp of sugar.  Mix sugar, butter, milk and salt in the microwave until smooth.  Add eggs and yeast.  Add 2 c. flour and beat until smooth.  Add the rest of the flour and knead.  Cover and let rise 1 hour or until doubled.

Nut Mixture:

1# Pecans, chopped

1 c. Sugar

½ c. Unsalted Butter

Heat well until mixed on stove or in the microwave.

Divide dough in half, roll out into a large rectangle.  Sprinkle with nut mixture, roll up, and seal all the edges and place seam side down.  Shape into a horseshoe shape ale let rise until doubled.  Bake at 350° for 30-40 minutes.  Sprinkle with powdered sugar or drizzle on sweet icing while still warm.

Sweet Icing

Mix 1 c. powdered sugar, 1T milk and ½ tsp. vanilla until smooth.