INGREDIENTS

INSTRUCTIONS

TOPPING
CENTERS
Mix milk, butter and sugar and heat until butter melts and sugar dissolves.
Cool to lukewarm. Beat in egg. Add yeast and enough flour to make a soft
dough. Knead 8 to 10 minutes. Grease dough. Place in a greased bowl and
cover. Let rise in a warm place 1 to 1 1/2 hours or overnight in
refrigerator. Punch down. Form small lumps of dough the size of a walnut
into 2 inch circles. Put 2 or 3 pecan pieces and 2 or 3 raisins in center
of circel and form into a ball. Dip balls in melted butter. Roll in
cinnamon/sugar mixture. In bottom of bundt pan or tube pan, melt 2
Tablespoons of butter. Mix 1/4 cup raisins, 1/4 cup pecans, 1/2 t cinnamon
and 1/2 cup brown sugar and spread over bottom of pan. Stack nut filled
balls evenly over topping. Cover and let rise 2 hours or overnight in
refrigerator. Bake at 350 degrees for 1 hour or until browned. Invert and
leave pan on top while hot to spread topping. When all topping has run out,
take pan off and serve. May serve hot or cold by slicing or by pulling off
"bubbles". This recipe was given to me in Foods 101 in college and used by
me for teaching the last 23 years. It is also a Christmas favorite at our
house. I make it on Christmas Eve and let the final rising be in the
refrigerator overnight. We bake it while opening presents on Christmas
morning and the yeasty cinnamon/sugar smell accompanies our gift exchanges.
Posted to MC-Recipe Digest V1 #592 by Nancy Berry <nlberry@prodigy.net> on
Apr 29, 1997

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