1 c Milk
1/4 c Butter or margarine
1/4 oz Active dry yeast; (1
3 1/2 c All purpose flour; up to 4
1/4 c Sugar
1/2 ts Salt
1 c Sugar
1/2 c Chopped pecans
1 1/2 ts Cinnamon
1/2 c Butter or margarine; melted
1/2 c Golden raisins
In 1 quart saucepan scald milk; stir in 1/4 cup butter until melted. Cool
to warm (105 to 115F). In large mixer bowl dissolve yeast in warm water.
Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at
medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand,
stir in enough remaining flour to make dough easy to handle. Turn dough
onto lightly floured surface; knead until smooth and elastic (about 10
minutes). Place in greased bowl, turn greased side up.
Cover; let rise in warm place until double in size (about 1 1/2 hour).
Dough is ready if indentation remains when touched.
Punch down dough; divide in half. With floured hands shape each half into
24 balls. In small bowl stir together 1 cup sugar, pecans and cinnamon. Dip
balls first into melted butter, then in sugar mixture. Place 24 balls in
bottom of greased 10″ tube pan or Bundt pan. (If removable bottom tube pan,
line with aluminum foil.) Sprinkle with raisins. Top with remaining 24
Cover; let rise until double in size (about 45 minutes). Heat oven to 350.
Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped.
(Cover with aluminum foil if coffee cake browns too quickly.) Immediately
invert pan on heat-proof serving plate. Let pan stand 1 minute to allow
sugar mixture to drizzle over cake. Remove pan; serve warm.
*Can also be made with two loaves of thawed frozen bread dough