1. Once the dough has proofed, generously grease a 9 x 5 inch loaf pan and cover the bottom with parchment paper. Grease the parchment and set aside. Remove the dough from the fridge, cut in half and wrap one half in plastic and freeze for up to a week for another use. Sprinkle your work surface generously with flour and scrape the remaining half of dough onto the surface. Using a floured rolling pin, roll the dough out into a thin rectangle, roughly 10 inches wide by 12 inches long.
2. Scatter the pecan filling over the surface of the dough and, using your hands or a spoon, spread into an even layer, leaving about an inch of clear border at the top.
3. Starting with the short end closest to you, carefully roll the dough into a log. If any filling falls out, just tuck it back in. When done rolling, pinch the edges of the dough to seal it closed. Dip a very sharp knife in water and gently, but swiftly, slice the log down its entire length, creating two halves with the inner layers revealed.
4. Turn the halves so that the filling is facing up. Pinch together the tops of the two halves, then twist the halves around each other twice creating a spiral. Press the halves together again at the bottom. Lift and place the loaf into the prepared pan. Cover loosely with plastic or a clean dishtowel and let rise until puffy and just starting to dome over the tops of the pan, 1 to 1 1/2 hours.

1. About a half hour before baking, place oven racks in the center and lower third of the oven and preheat to 350°F. Whisk the yolk with a splash of water to make the egg wash and gently brush it all over the surface of the loaf. Transfer loaf to the center rack of the oven and slide a baking sheet on the lower rack to catch any syrupy drips. Bake for 45 to 55 minutes until the center is around 200°F and a toothpick inserted into the middle comes out free of wet dough (it’s okay if it has some filling on it though). Check the loaf after about 30 minute and cover with foil if the edges are starting to brown too quickly.
2. IMPORTANT: When you remove the loaf from the oven, let it cool in the pan for 20 minutes to firm up but not much longer or the sticky filling will make it hard to get out of the pan. Run a knife around the edges of the loaf to release it from the pan, and then invert onto a cooling rack to cool completely. Best served still slightly warm, but actually stays tasty for several days after. Store covered at room temperature for up to a week or wrap tightly and freeze for up to 3 months.

Notes