Prepare the dough by cutting room temperature butter into flour and salt using a cheese grater.

Beat the eggs slightly, then add them and the remaining dough ingredients (sugar, yeast dissolved in warm water, and warm water) to the flour mixture.

Mix thoroughly by hand until the dough is combined; it will likely be sticky.

Cover the dough and refrigerate for 6 hours or overnight.

Bring the dough to room temperature and divide it into four equal parts.

Roll each part into a 12"x9" rectangle.

Prepare the filling by combining brown sugar, cinnamon, chopped pecans, and softened butter.

Spread the filling in a 3-inch wide strip down the center of each dough rectangle.

Cut slits in the edges of the dough that aren't covered by the filling (about 3" long and 1" wide).

Fold strips over the filling, alternating from side to side to create a braid.

Place the braids on a greased cookie sheet.

Let the braids rise until doubled in size.

Bake at 350 degrees F (175 degrees C) for 20-25 minutes.

Carefully remove the braids to a wire rack to cool slightly.

Combine powdered sugar, hot milk, vanilla extract, and melted butter to make the glaze.

Brush the glaze onto the braids while they are still slightly warm.