Ingredients

Instructions

  1. In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
  2. Cool until just warm (105 - 115°F).
  3. In a large mixer bowl, dissolve the yeast in warm water.
  4. Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
  5. Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
  6. By hand, stir in enough of the remaining flour to make the dough easy to handle.
  7. Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
  8. Place in a greased bowl; turn the greased side up.
  9. Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
  10. The dough is ready if an indentation remains when touched.
  11. Punch down the dough; divide in half.
  12. With floured hands, shape each half into 24 balls.
  13. In a small bowl stir together 1 cup sugar, pecans and cinnamon.
  14. Dip the balls first into the melted butter, then into the sugar mixture.
  15. Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
  16. Sprinkle with raisins.
  17. Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
  18. Cover; let rise until doubled in size (about 45 minutes).
  19. Heat the oven to 375°F.
  20. Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
  21. Immediately invert the pan onto a heatproof serving plate.
  22. Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
  23. Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).