Swedish Tea Ring - cooking recipe

Ingredients

2 pkg. dry active yeast
1 1/2 c. lukewarm water
6 Tbsp. sugar
1/4 c. melted shortening
2 tsp. salt
1 egg, beaten
5 c. flour
1/4 c. butter
1/2 c. brown sugar
1/2 c. broken pecans
2 Tbsp. cinnamon
3 Tbsp. butter
1/2 tsp. vanilla
1 c. powdered sugar
2 Tbsp. milk

Preparation

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.