Butter-Pecan Kringle

Name: Butter-Pecan Kringle
Ingredients: 8 tablespoons (113g) unsalted butter cut into pats; 1 cup (120g) King Arthur Unbleached All-Purpos; 1/2 teaspoon salt*; 1/4 cup (57g) cold water; 1 cup (227g) water; 8 tablespoons (113g) unsalted butter; 1/2 teaspoon salt*; 1 cup (120g) King Arthur Unbleached All-Purpos; 3 large eggs at room temperature; 1/2 teaspoon butter rum eggnog or vanilla-butternut flavor optional but delicious; 12 ounces caramel cut from a block (about 1 cup packed); or about 3 dozen individual caramel candies* unwrapped; 2 cups (227g) toasted pecan halves; 1 cup (113g) confectioners' or glazing sugar; 2 tablespoons (28g) heavy cream half & half or milk enough to make a thick but pourable glaze; 1/8 teaspoon butter-rum flavor eggnog flavor or vanilla-butternut flavor optional but good; pinch of salt