Pecan Pie Babka

Combine the flour, sugar, and yeast in the bottom of the bowl of a stand mixer.

With the dough hook, mix in eggs and 1/4 cup + 1 tbsp milk until combined (2-3 minutes).

Add salt and butter, one tablespoon at a time, until incorporated.

Run the mixer on medium speed for about 10 minutes until the dough is smooth, scraping down the bowl.

Coat a large bowl with oil, place the dough inside, cover with plastic wrap, and refrigerate overnight.

For the filling, combine all ingredients (except nuts) and fold in the nuts.

Grease a 9x4 bread pan and line with parchment paper.

Roll out the dough to 10.5x12.5 inches, spread filling over it, leaving a 1/2 inch border.

Roll the dough tightly, cut the log through the middle lengthwise, and twist the pieces together.

Place the babka in the bread pan, cover with a damp towel, and let rise for 1 1/2 hours.

Preheat the oven to 350F, bake on the middle rack for 40-45 minutes.

Make simple syrup by simmering sugar and water until dissolved, and brush over the baked babka.

Let cool half in the pan, half on a rack before serving.