For the Dough

• Using a countertop mixer with the paddle attachment, add the flour, sugar, yeast and salt. Stir until well combined.
• Add eggs and milk; stir until well combined.
• Add butter to the bowl and gradually increase speed to medium. Let mix for 6-7 min, or until dough is very smooth.
• Place dough in an oiled bowl and cover with towel or plastic wrap. Place bowl in warm spot until dough has doubled in size (~1 hour).
• Fold dough several times and then let sit for 10 more minutes (covered).
• Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar, cinnamon and nutmeg. Set aside. (Note: The butter will be used later.)
• On a well-floured countertop, roll the dough into a 8”x22” rectangle.
• Brush the dough with the melted butter. Sprinkle the surface with Filling mixture, leaving a ½” border on all sides.
• Starting with one of the long edges, roll dough into a cylinder and pinch edges together to seal.
• Slice dough lengthwise to create two halves. Twist two halves together, keeping the cut-side of both pieces up as you twist.
• Shape twisted dough into circle, pinching two ends together to seal.
• Place dough on a parchment-lined baking sheet. Cover lightly and let rest for 30 minutes.
• Preheat oven to 375°F.
• In a small bowl, whisk egg together egg with 1 Tbsp of water. Brush top of dough with egg wash. (Note: You will only use ~½ of the egg wash.) Generously sprinkle top of dough with chopped pecans and sparkling sugar.
• Bake crescent at 375°F for 24-26 minutes, or until golden brown and puffed up.
• While crescent is baking, combine Glaze ingredients in a small bowl; whisk together until well combined.
• Once crescent is fully baked, let cool for 5 minutes and then drizzle with Glaze before serving.