For the Dough

• Using a small bowl, combine the melted butter, milk and sugar. (Note: The mixture should only be lukewarm. If it gets too hot, just let it cool off for a couple of minutes before proceeding.)
• Add the instant yeast to the lukewarm butter mixture. Whisk together and set aside momentarily.
• Meanwhile, using a countertop mixer, add the flour, egg, egg yolks, vanilla, salt and vegetable oil Add the melted butter mixture to the bowl and mix on low speed for 1-2 minutes, or until well combined.
• Increase speed to medium for another 1-2 minutes. (Note: The dough at this stage will be very soft and sticky.)
• Flip dough out onto a lightly floured countertop and fold 3-4 times, rotating the dough 90° after each fold. Place dough in an oiled bowl, cover with plastic wrap, and refrigerate overnight.
• The next day, begin preparing the Caramel Pecan Filling by toasting the pecans in a 350°F oven for 8-10 minutes. Finely chop the toasted pecans.
• Using a small bowl, combine the chopped pecans with the softened butter, brown sugar and cinnamon; mix until well combined; set aside.
• Remove dough from refrigerator and roll into a 10” by 15” rectangle. Spread Caramel Pecan Filling evenly across top of the dough, leaving a ½” border with no filling.
• Beginning with a long edge, roll the dough up into a log, tucking the side edges in as you roll (see picture in post). Pinch seam together.
• Using a sharp knife, slice the dough log down entire length. Place both halves layer-side up next to each other. Pinch the tops of two halves together and then carefully twist the halves around each other, keeping the layer-side up the whole time. Pinch the bottoms of the two halves together. Place twisted loaf into a greased 5" x 9" bread pan. Cover pan lightly with plastic wrap and place in a warm location. Let dough rise for ~1-1½ hours, or until dough just begins to rise over top of the pan.
• Make the egg wash by lightly beating the egg with the milk until well combined. Brush the top of the loaf with the egg wash.
• Bake at 350°F for 30 minutes. Lower oven temperature to 325°F and continue baking for another 15-20 minutes or until top of the bread is golden brown. (Note: If the bread appears to be browning too quickly, place a piece of aluminum foil on top of the loaf after the first 30 minutes).
• Let bread cool in pan for ~15 minutes and then transfer to a cooling rack until fully cooled.