For the Dough:
16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
3 1/2 ounces sugar (about 1/2 cup; 100g)
2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/4 teaspoon baking soda
4 ounces unsalted butter (8 tablespoons; 115g)
4 ounces milk (8 tablespoons; 115g), any percentage will do
8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste
Directions
For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)
