Bloom the yeast: In a small bowl, whisk warm milk with a pinch of sugar and the yeast. Let stand 5–10 minutes until foamy.

Make the dough: In a stand mixer fitted with a paddle, mix flour, sugar, and salt. Add cubed butter and pulse until pea-sized bits remain. Switch to the dough hook, pour in yeast mixture, eggs, and vanilla, then knead 5 minutes until silky.

First rise: Transfer dough to an oiled bowl, cover, and let rest in the fridge 8–12 hours for flavor development.

Laminate: On a lightly floured surface, roll chilled dough into a 12×18″ rectangle. Fold into thirds like a letter, rotate 90°, and roll again. Repeat once more for extra flakiness.

Prepare filling: Mix brown sugar, cinnamon, and half the pecans in a bowl.

Shape the Kringle: Roll dough to 10×20″. Spread filling down the center, leaving a 1″ border. Fold long edges toward center, crimping to seal. Form into an oval ring and transfer to a parchment-lined sheet pan.

Second rise: Cover loosely and let proof 1–1.5 hours until puffy.

Bake: Preheat oven to 375°F. Brush top with milk wash. Scatter remaining pecans on top. Bake 20–25 minutes until golden brown.

Glaze: Whisk powdered sugar with milk to a drizzle consistency. While warm, drizzle over the Kringle. Let cool 15 minutes before slicing.