Place the yeast in a small bowl and add the hot water, stir to dissolve and let set.
Scald the milk then pour into a large mixing bowl, then add the butter, sugar, and salt and stir to combine. Let cool
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 let rise for 1 ½ 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, nutmeg and vanilla and mix until smooth and creamy.
Putting it all together
Divide the dough in two. Roll one dough ball into a 15" x 12" rectangle and spread with half of the filling. Cut the rectangle into three strips 5" x 12" and then sprinkle pecans over each strip.
Gently roll each dough strip lengthwise and then twist each strip. Place the three twisted dough strips side-by-side and braid. Place in a greased bread pan or on a cookie sheet.Repeat with the other piece of dough.
Let the braided dough rise for 1 hour. When ready to bake preheat your oven to 350 degrees and bake for 40 - 50 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.