In a small sauce pan melt the butter over low heat and add the milk to the melted butter and cook until milk is warm to the touch. Remove from heat. Add the yeast and whisk a bit to help dissolve the yeast.
In the bowl of your mixer, add the 2 eggs and sugar and beat until light and fluffy. Add vanilla extract and milk mixture and whisk for about 30 seconds.
In a bowl add flour and salt and mix together.
Pour the flour into the mixer bowl and using your dough hook attachment, mix for about a minute, then add the raisins. Continue mixing for about 5 minutes. The dough should be nice and pliable. Place the dough in an oiled bowl and let it rise until doubled in size.
Roll the dough into a rectangle that's about 24 inches by 16 inches and spread the Nutella over the entire dough, getting as close to the ends as possible. Sprinkle the chopped pecans over the Nutella.
Roll the dough jelly roll style, towards you and you want to make sure you roll from the wide side, so that you end up with a long skinnier roll vs a short fat roll.
Bring the ends together and form a circle, you can also pinch the ends together so they stick.
Take your scissors and make cuts half way through, every couple inches or so. If you don’t have kitchen scissors, a knife would work as well. You can now let the bread rest for another 15 min, but it’s not really necessary because it will rise nicely in the oven while it’s baking. You do however, want to brush it with an egg and sprinkle it with some sugar.
Bake at 350℉ for about 40 minutes or until golden brown.