1. In a large bowl, combine the flour, salt, and yeast. Create a well in the center.

2. Add the warm milk, sugar, butter, and eggs to the well. Using a wooden spoon, mix the wet ingredients, then gradually incorporate the dry ingredients until a shaggy dough forms.

3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.

4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.

5. In a small saucepan, combine the pecans, maple syrup, and brown sugar. Cook over medium heat, stirring frequently, until the mixture is thick and caramelized, about 5-7 minutes.

6. Punch down the dough to release any air bubbles. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.

7. Spread the caramelized pecan mixture evenly over the dough, leaving a 1-inch border. Tightly roll the dough into a log, starting from the long side.

8. Cut the log into 12 equal pieces. Arrange the pieces in a greased 9×13-inch baking dish, cut-side up.

9. Cover the dish and let the babka rise for an additional 30 minutes.

10. Preheat the oven to 350°F (177°C).

11. Bake the babka for 25-30 minutes, until golden brown. Allow to cool for 10 minutes before serving.