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Ingredients

Makes one 10-inch Bundt cake

• FOR THE BREAD
• 2 tablespoons solid vegetable shortening, plus more for pan and bowl
• 1/4 cup warm (110 degrees to 115 degrees) water
• 1/4 cup granulated sugar, plus a pinch for yeast
• 1 envelope dry active yeast (scant tablespoon)
• 3/4 cup warm (110 degrees to 115 degrees) milk
• 1 teaspoon salt
• 1 large egg
• 3 1/4 cups all-purpose flour
• FOR THE COATING
• 8 tablespoons (1 stick) unsalted butter, melted
• 3/4 cup firmly packed light-brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup pecans, coarsely chopped
• FOR THE ICING
• 1/4 cup milk
• 2 cups confectioners' sugar

Description

Martha Stewart