Peach Coffee Cake

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup warm whole milk (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 teaspoons salt
• 3 large eggs
• 5 to 5-1/2 cups all-purpose flour
• 1/4 cup butter, melted
• 1-1/2 cups peach preserves
• 1 cup chopped pecans
• 2/3 cup sugar
• 2 teaspoons ground cinnamon
• 1-1/2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 2 to 3 tablespoons whole milk

1. In a large bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down, Turn onto a lightly floured surface; divide in half. Roll each portion into a 20x10-in. rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top.
4. Roll up jelly-roll style, starting at a long end. Pinch seams to seal and tuck ends under. Place seam side down on a greased
5. , curving ends to make a "U" shape. With scissors, make cuts every 1-1/2 in.
6. Cover and let rise in a warm place for 45 minutes. Bake at 350u0b0 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; drizzle over warm coffee cakes. Cool.

active dry yeast, warm water, milk, butter, sugar, salt, eggs, flour, butter, peach preserves, pecans, sugar, ground cinnamon, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/peach-coffee-cake/ (may not work)