Instructions: Combine 1 tsp sugar, warm water and yeast in a bowl. Stir and set aside until bubbly.

In a large bowl combine remaining 1/4 cup sugar, egg, oil, milk and salt. Stir to mix. Add 1 cup of flour and mix.

Stir in yeast mixture and add enough remaining flour to make a soft dough. Knead until smooth. Place in oiled bowl, cover and let rise abut 1 hour.

Prepare Nut Filling:
In a small bowl combine pecans and crushed cookies.

Punch dough down and divide into 3 equal pieces. On a floured surface roll one portion into a 12-inch circle. Place first circle on a 12-inch pizzia pan. Brush with 2 TB butter. Sprinkle with 1/2 of the cookie mixture. Continue with the next portion of the dough. After it is rolled, place on top of the first circle of dough. Spread with the jam over the dough. Roll the third portion into a 12-inch circle and place on top of the jam covered dough. Brush remaining 2 TB butter and sprinkle with remaining cookie mixture.

Place a glass (about 2 inches in diameter) upside down in the center of the circle of dough. Do not press it into the dough. The glass is used only to mark the center.

Cut the dough into 16 wedges: cutting to the glass. Twist each three layered section 5 times and lay back on the pan. Remove the glass. Cover and allow to rise until doubled, 40 to 45 minutes.

Preheat oven to 375F. Bake 20 to 25 minutes or until golden brown. Cool slightly. Drizzle glaze of coffee cake.

To Make Glaze:
Combine sugar, milk, vanilla in a small bowl. Beat until smooth.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.