Stir yeast into warm milk; let stand for 5 minutes.

Using a countertop mixer, add the flour, sugar and salt; stir until well combined.

Add eggs and milk/yeast mixture; stir until well combined.

Add melted butter to the bowl and gradually increase speed to medium; mix for 2-3 minutes, or until dough becomes very smooth.

Grease a large bowl with a small amount of butter or oil. Transfer dough into bowl and cover with plastic wrap. Let sit in warm spot until doubled in size (~1 hour). (Note: I typically let dough rise in my oven with only the oven light on.)

Transfer dough to a well-floured countertop and fold several times. Lightly cover dough with plastic wrap and let rest for 15 more minutes.

Meanwhile, using a small bowl, make the filling by whisking together sugar, brown sugar, cinnamon, nutmeg and pecans; set mixture aside. (Note: The butter will be used later.)

Spray a 9” or 10” cast iron skillet with baking spray; set skillet aside.

On a well-floured countertop, roll the dough into a 16”x12” rectangle.

Brush the dough with the melted butter. Sprinkle the surface with sugar mixture, leaving a ½” border on all sides.

Starting with a long side, roll dough into a log and pinch seam to seal.

Cut dough lengthwise, but leave top 2” of the log uncut. Carefully twist two pieces together, keeping the cut side up as you twist. Wrap the two ends of the log together to create a circle. Place dough into prepared skillet.

Cover dough with plastic wrap and let sit in warm spot until doubled in size (~45 minutes).

Preheat oven to 350°F.

Bake for 30 minutes. Tent pan with foil and continue baking for 15-20 more minutes, or until golden brown and a toothpick inserted into center comes out clean. Let twist cool completely in pan.

Using a small bowl, whisk together powdered sugar and milk for the glaze. Drizzle glaze over twist before serving.