Raisin N' Nut Pull-apart Coffee Cake

Total Time: 3 hrs 40 mins Preparation Time: 40 mins Cook Time: 3 hrs

Ingredients

• 1 cup milk
• 1/4 cup butter
• 1/4 ounce active dry yeast
• 1/4 cup warm water (105* to 115*f or 40* to 46*c)
• 3 1/2-4 cups all-purpose flour
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup pecans, chopped
• 1 1/2 teaspoons cinnamon
• 1/2 cup butter
• 1/2 cup golden raisin

Recipe

• 1 in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted. cool to warm (105* to 115*f or 40* to 46*c).
• 2 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 med speed scraping bowl often, until smooth.
• 3 by hand stir in enough remaining flour to make dough easy to handle.
• 4 turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).
• 5 placed in greased bowl, turn greased side up. cover and let rise in warm place until double in size (about 1 1/2 hours).
• 6 dough is ready if indentation remains when touched.
• 7 punch down dough, divide in half.
• 8 with floured hands, shape each half into 24 balls.
• 9 in small bowl stir together, 1 cup sugar, pecans and cinnamon.
• 10 dips balls first in melted butter then in sugar mixture.
• 11 place 24 balls in bottom of greased 10"in tube pan or bundt pan. (if removable bottom tube pan, line with aluminum foil).
• 12 sprinkle with raisins, top with remaining 24 balls.
• 13 cover, let rise until double in size (about 45 min).
• 14 heat oven to 375*f.
• 15 bake for 35-40 minutes or until coffee cake sounds hollow when tapped (cover with aluminum foil if coffee cake browns too quickly).
• 16 immediately invert pan on heat-proof serving plate. let pan stand 1 minute, to allow sugar mixture to drizzle over cake.
• 17 remove pan, and serve warm.
• 18 enjoy!