• Place the yeast in a small bowl and add the hot water, stir to dissolve and let set.
• Scald the milk then pour into the bowl of a stand mixer, then add the butter, sugar, and salt and stir to combine.   Let cool.

  You can scald the milk in a saucepan on the stove;simply heat the milk over medium heat, just to the point it starts boiling, and you will notice small bubbles appearing around the edge of the saucepan.

  The microwave method - measure the milk in a glass measuring cup, use 70% power and heat it at 20-second intervals about 3-4 times. Scalded milk should be 185 degrees F.
• Beat the eggs, then add to the milk mixture along with the yeast. Stir to combine.
• Using a dough hook, gradually start adding in the flour one cup at a time, until you have a stiff dough.  You may need to add more flour to get the right consistency of dough.
• On a floured board knead the dough for 5 minutes until smooth and elastic.
• Place dough in an oiled bowl and cover the bowl with plastic wrap and a towel. Let the dough rise for 1 to 1 1/2 hours. You can also let this dough rise overnight in the refrigerator.

Butter Nutmeg Filling

• In a small bowl add the softened butter, powdered sugar, milk, nutmeg, and vanilla extract then mix until smooth and creamy.

Putting it all together

• Punch down the dough ball then place it on a floured surface and roll into a 15" x 12" rectangle. Spread the filling over the dough. Cut the rectangle into three strips 5" x 12" and then sprinkle pecans over each strip.
• Gently roll each dough strip lengthwise and place them side-by-side and braid them together. Turn the ends of the braided dough under the braid. Transfer the dough to a greased bread pan and cover with a towel. Set the pan in a warm-draft-free space and let rise for 1 hour.
• When ready to bake preheat your oven to 350 ° F and bake for 50-60 minutes.  The internal temperature should be 200 degrees.

  When done, let cool in the pan for 10 minutes then remove and finish cooling on a wire rack.

Storage

• This bread will keep for about two days. Place the bread in an airtight container or a plastic food storage bag.
• You can freeze this bread. Wrap the uncut loaf in plastic wrap, then wrap tightly in foil. Freeze for up to 3 months. When ready to eat let the bread thaw on the counter.