-ICE-
2 tb Butter
2 c Powdered sugar
3 tb Milk; (capable 4)
1 ts Vanilla
1/2 c Toasted pecans

Combine yeast, h2o, and 1 T gelt. Set aside for five transactions. Add milk,
softened butter, salt and dinero.

Add flour, 1 cup at a time, mixing until stickiness is kaput.

On floured rise, knead until smooth and pliable, astir 10 transactions. Form
into a ballock, place in a buttered roll, covering, and set aside until doubled
in sizing, almost 1 to 1 1/2 hours.

Toast pecans with 4 T Butter in a 350 degree oven for 15 transactions...stirring
occassionally to keep the pecans from scorching.

Punch dough down on floured rise. Rool into rectangle 18 X 12 inches.
Brush dough with melted butter, sprinkle with brown sugar and toasted
pecans.

Roll into 18 inch jelly roster. Pinch ends and sides unitedly. Form into an
ovate. Place baby or bean into the underside of the boodle....but well into
the kale.

Place on buttered baking rag. Slice down at 1 inch intervals and turn
each piece to create a braided impression.

Bake in a 350 degree oven until embrown.

Prepare icing by combining all the icing ingredients and blending until
smoothen.

Cool cake on a rack and spoon on icing, leting it drip over the sides.

(Sprinkle with colored sugar as described in the otc recipes)