Peach Coffee Cake

I received this from my Aunt Janice. She found it at the Taste of Home website, which has loads of wonderful recipes. I love their cookbooks! I am not a great lover of peaches, but this looks really good.

INGREDIENTS:

2 pkgs,(1/4 ounce each) active dry yeast

1/2 cup warm water (110 degrees to 115)

1/2 cup warm milk (same temp as water)

1/2 cup butter or margarine, softened

1/2 cup sugar

2 teaspoons salt

3 eggs

5 - 5 & 1/2 cups all purpose flour

FILLING:

1/4 cup butter or margarine, melted

1 & 1/2 cup peach preserves

1 cup chopped pecans

2/3 cup sugar

2 teaspoons ground cinnamon

GLAZE:

1 & 1/2 cups confectioner's sugar

1 & 1/2 teaspoons vanilla extract

2 to 3 tablespoons milk

In a mixing 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. 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.

Punch dough down, turn onto a lightly floured surface; divide in half. Roll each portion into a 20 in X 10 in rectangle. Spread with butter; top with preserves and pecans. Combine sugar and cinnamon; sprinkle over the top. 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 baking sheet, curving ends to make a "U" shape. With scissors, make cuts every 1 & 1/2 inch.

Cover and let rise in a warm place for 45 minutes. Bake at 350 for 25-30 minutes or until golden brown. Remove from pans to wire racks. Combine the glaze ingredients; dirzzle over warm coffee cakes. COOL.