Pecan Twists

• 2 packages dry yeast
• 1/2 cup warm milk (105u0b0 to 115u0b0)
• 1 tablespoon sugar
• 3 cups sifted all-purpose flour, divided
• 1 1/2 teaspoons salt
• 1/2 cup butter or margarine
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 3/4 cup chopped pecans

1. Combine yeast, milk, and 1 tablespoon sugar in a large bowl; stir well. Let stand 5 minutes or until bubbly.
2. Combine 1 1/2 cups flour and salt; stir well. Cut in butter with a pastry blender until mixture resembles coarse meal. Gradually add flour mixture, mixing well. Cover and let rise in a warm place (85u0b0), free from drafts, 20 minutes.
3. Add eggs, vanilla, and remaining flour; stir well. (Dough will be slightly sticky.) Tie dough loosely in a large piece of cheesecloth; drop into a deep pan of cool water (70u0b0 to 80u0b0). Let stand 1 hour or until dough rises to top of water. Remove from water. Remove cheesecloth, and shape dough into 1 1/2-inch balls.
4. Combine sugar and pecans; roll each ball in sugar mixture. Twist dough into figure 8 shapes, and place on greased baking sheets. Let stand 5 minutes. Bake at 400u0b0 for 12 minutes or until lightly browned.

yeast, warm milk, sugar, flour, salt, butter, eggs, vanilla, sugar, pecans

Taken from www.myrecipes.com/recipe/pecan-twists (may not work)