When I do this recipe, I divide the dough, do a quick fold (pull in all four corners and
fold over the top of the bread) while minimizing the amount of flour that gets in the middle, and then turn the ball over (seams at the bottom) and tighten the ball by rotating and slightly folding under.
Sprinkle the streusel
over the top of the bread, and put it all in the oven for 30 - 35 minutes, until it starts to puff and is golden brown.
Using a small cookie scoop or tablespoon, dollop the cream cheese mixture
over the top of the bread.
Optional: sprinkle the remaining sugar mixture
over the tops of the breads.
Pour the egg mixture
over top of the bread and allow to soak for at least 2 hours.
Then pour
over the top of the bread.
Spread remaining butter
over top of bread.
Remove the loaf pan from the oven after 25 minutes (as mentioned above) and spread the pecan mixture
over the top of the bread (by slightly pushing the pecans into the surface of the bread, so they don't fall off).