Instructions

1. First, make the dough. In a stand mixer fitted with the dough hook attachment, mix the flour, brown sugar, yeast, and salt on low speed until combined.
2. In a microwave-safe bowl, microwave the milk and butter until the mixture is warm to the touch and butter is mostly melted, about 45 seconds (you don’t want the mixture to be steaming or too hot, as this can kill the yeast). Pour the milk mixture into the flour mixture, then add in the eggs and vanilla extract.
3. Turn the mixer to low speed and knead for 8 to 10 minutes. Every minute or two, turn off the mixer, pull the dough from the hook, and flip it upside down. This will help knead the dough evenly. Knead until the dough is smooth, supple, and starts to pull away from the sides of the bowl. The dough is ready when you can stretch a quarter-sized piece of dough between your fingers and see light through it (without it breaking). This means the gluten has developed enough. If your dough breaks, knead for a few minutes more and try again.
4. Transfer the dough to a large lightly-oiled bowl and cover the bowl with a dish towel or plastic wrap. Let rise in a warm place until the dough has doubled in size, about 1 hour.
5. While the dough is rising, make the filling. In a medium bowl, combine the butter, dark brown sugar, maple syrup, cinnamon and salt. Use a silicone spatula to mix together until smooth and combined. Set aside.
6. Line a 2-pound loaf pan* with parchment paper on all sides. Set aside.
7. Turn the dough onto a well-floured surface. Use a rolling pin to roll it into a 12-inch long by 19-inch-wide rectangle, with the wider side closest to you. Spread the filling all the way to the edges of the dough. Sprinkle the pecans all over the filling, gently pressing them into the mixture.
8. Using a sharp knife, cut the dough crosswise into 6 even strips (each strip should be approximately 3 inches wide). Stack the strips on top of each other. Then, cut the stack of strips into 6 equal pieces, length-wise. You should end with 6 stacks, each with 6 layers of dough.
9. Place the dough stacks into the prepared loaf pan. The end product should look like a dough accordion in your loaf pan. Cover the loaf with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 45 minutes.
10. Preheat the oven to 350°F. Remove the towel or plastic wrap and bake the loaf until the dough is puffed up and the top is golden brown all over, about 45 to 50 minutes. Place the loaf pan on a wire cooling rack to cool slightly in the pan, about 15 minutes.
11. While the bread cools, make the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, milk, vanilla and salt until smooth.
12. Use the parchment paper to lift the bread from the pan, then set it onto a cooling rack. Drizzle the glaze on top of the loaf (it’s okay if it’s still a little warm!) and allow it to sit until the glaze is set, then serve.