Shaped like a wreath, this loaf, made with both yeast bread and cut-in methods, makes a stunning holiday presentation.

1. Combine milk, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

2. In a large bowl sift together all-purpose flour and ½ teaspoon salt. Cut in ½ cup (1 stick) cold butter until the mixture resembles coarse meal. Make a well in the center, add 1 egg and yeast mixture, and stir until the dough just comes together. Cover and set aside in the refrigerator to rise overnight (8–12 hours).

3. Beat pecans, brown sugar, and room temperature butter into a paste-like filling. Set aside.

4. Preheat oven to 375°F and line a baking sheet with parchment. Remove the risen dough from the refrigerator.

5. Working on a floured surface, roll dough into a long rectangle, approximately 9″ × 30", and about ½″ thick. Spread pecan mixture down the center, then fold over the side edges to conceal the filling, overlapping the edges a bit and pinching to seal.

6. Transfer to prepared pan, seam-side down, and form into a circle, connecting the two open ends. Cover loosely with plastic and rise 30 minutes.

7. Whisk together 1 egg, 1 pinch salt, and 1 tablespoon water. Brush gently onto the top of risen loaf. Bake until golden brown and hollow sounding, about 45–60 minutes. Cool completely on a rack before serving.