INGREDIENTS

INSTRUCTIONS

FOR DOUGH: In a small bowl, stir the yeast with the warm water. Set
aside until bubbly.  Heat milk, sugar, salt, and butter together until
butter melts. Pour  into a large bowl to cool to lukewarm. Add yeast to
the cooled milk  mixture. Add eggs and 2 cups of the flour and beat
well by hand,  about 2 minutes. Add the remaining 2 cups flour, one cup
at a time,  beating well until soft and smooth and should pull cleanly
away from  the sides of the bowl.  Turn into a buttered bowl, then
generously butter the surface of the  dough with the softened butter,
top and bottom. Cover with plastic  wrap. Refrigerate as little as 2
hours, or overnight, or up to 3  days. Dough will rise in refrigerator.
It will be ready for rolling  and shaping the next morning.  FOR SYRUP:
Bring water, butter, orange zest, orange juice, and sugar  to a boil
and simmer 10 minutes.  TO ASSEMBLE BUNS: Simmer raisins in water for
10 minutes, then drain.  Grease 2 9-inch round cake pans. Pour syrup
equally into pans.  Mix 1 tablespoon sugar with 1 tablespoon cinnamon.
Set our 4 small bowls to hold an assembly line of the softened butter,
sugar-cinnamon mixture, pecans, and drained raisins.  Divide dough in
half. Place first section on a surface lightly  sprinkled with flour
and roll it into a 10- by 12-inch rectangle.  Spread surface with half
the butter, then sprinkle with half the  cinnamon-sugar, pecans, and
raisins. Roll up from long side into a  snug log. With a sharp knife,
cut into 8 sections. Place spirals, cut  sides down, into the syrup in
one of the pans, placing 1 spiral in  the center and 7 around. Repeat
with remaining dough and second pan.  Cover buns with a cloth and let
rise 1 hour. After 40 minutes,  preheat oven to 375'F.  Bake buns 25 to
30 minutes. Remove and immediately invert onto a rack  with waxed paper
underneath to catch drips. Let cool 10 minutes  before icing with the
glaze.  FOR THE GLAZE: Do not mix until ready to use. With a fork, mix
sugar  and cream until smooth. Pour over buns.  Source: "Gooey
Desserts" by Elaine Corn Posted to MM-Recipes Digest  V3 #336  From:
Linda Place <placel@worldnet.att.net>  Date: Sun, 8 Dec 1996 14:40:14
+0000

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 534
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 66.7mg
Sodium: 334.5mg
Potassium: 214.3mg
Carbohydrates: 80.7g
Fiber: 2.2g
Sugar: 53.3g
Protein: 5.9g