INGREDIENTS

• 1/4 cup granulated sugar
• 1/2 cup warm water
• 1 pkg active dry yeast
• 1/2 cup milk
• 1/4 cup butter
• 1 tsp salt
• 2 eggs, beaten
• 4 cups all-purpose flour

Filling:

• 1-1/2 cups packed brown sugar
• 1 cup butter
• 1 cup coarsely chopped pecans
• 1 tbsp cinnamon Directions
• 1 In large bowl, dissolve
• 1 tsp of the sugar in warm water.

1. Sprinkle in yeast; let stand until frothy, about ten minutes.
2. Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Stir into yeast mixture along with eggs.
3. With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.
4. Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours until doubled in bulk and impression remains when fingertips are pressed into dough.
5. Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 12 inch cast iron pan. Sprinkle with half of the pecans; set aside.
6. Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.
7. Punch down dough. Turn out onto lightly floured surface; roll out into 18x14 inch rectangle. Brush with all but 2 tsp of the melted butter, leaving 1/2 inch border uncovered; sprinkle with sugar mixture.
8. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, into cast iron pan. Cover and let rise until doubled in bulk, about 1 hour.
9. Bake in wood-fired oven 375 degrees until golden and the tops sound hollow when tapped, 25 to 30 minutes. Let stand for 3 minutes. Enjoy!