For the filling:
Combine the milk, sugar, salt, butter and heat it up until the butter is melted (don't let it boil).
In a bowl combine the flour with the yeast, add the eggs mixing after each addition.
Then add the mix from the milk, knead the dough until it's uniform and smooth.
Put the dough in a bowl cover it with kitchen foil and let it rise in a warm place for two hours.
Divide the dough in three parts, roll each part until thin in a rectangular shape.
Spread the filling over the dough, roll and twist in circular shape like a snale.
Place the dough in a baking shape from your own choice.
Cover and let it rise for two hours again.
In a heavy pan over medium heat combine the sugar, evaporated milk and the butter.
Heat it just enough up to melt the butter (let it cool down until room temp.).
Mix the egg yolks in a separate bowl, then add them to the pan.
Switch on again the fire and keep it mixing until getting thick cream(don't let it boil), add the pecans and mix it again.