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Ingredientes
- 1 c. lowfat milk
- 1/4 c. butter or possibly margarine
- 1/4 ounce active dry yeast (1 package)
- 3Â 1/2 c. all purpose flour up to 4
- 1/4 c. sugar
- 1 x egg
- 1/2 tsp salt
- 1 c. sugar
- 1/2 c. minced pecans
- 1Â 1/2 tsp cinnamon
- 1/2 c. butter or possibly margarine melted
- 1/2 c. golden brown raisins
Direcciones
- In 1 qt saucepan scald lowfat milk; stir in 1/4 c. butter till melted. Cold to hot (105 to 115F). In large mixer bowl dissolve yeast in hot water. Add in cooled lowfat milk mix, 2 c. flour, 1/4 c. sugar, egg and salt. Beat at medium speed, scraping bowl often, till smooth (1 to 2 min). By hand, stir in sufficient remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead till smooth and elastic (about 10 min). Place in greased bowl, turn greased side up.
- Cover; let rise in hot place till 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 c. sugar, pecans and cinnamon. Dip balls first into melted butter, then in sugar mix. Place 24 balls in bottom of greased 10" tube pan or possibly Bundt pan. (If removable bottom tube pan, line with aluminum foil.) Sprinkle with raisins. Top with remaining 24 balls.
- Cover; let rise till double in size (about 45 min). Heat oven to 350F. Bake for 35 to 40 min or possibly till 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 mix to drizzle over cake. Remove pan; serve hot.
- *Can also be made with two loaves of thawed frzn bread dough
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