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1
Scald milk in a small saucepan.
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2
Add 1/3 cup sugar, 1/3 cup butter and salt.
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3
Heat until butter melts and sugar dissolves.
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4
Remove from heat and cool to lukewarm.
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5
Dissolve yeast in warm water and a sprinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles.
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6
Stir in eggs and milk mixture.
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7
Stir in 2 cups flour; beat until smooth.
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8
Add 2 cups flour; mix well.
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9
If dough seems too wet, add another 1/2 cup flour.
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10
Cover and let rise until doubled in size, about 1 1/2 hours.
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11
Punch down and let it rise again until doubled in size.
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12
About 1 1/2 hours.
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13
Combine remaining 1 1/2 cups sugar and cinnamon in a small bowl.
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14
Melt remaining 3/4 cup butter.
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15
Roll dough into walnut-size balls.
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16
(If dough is too wet to handle easily, scoop up portion of dough with a soup spoon.)
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17
Dip into melted butter, then in sugar mixture, then in pecans.
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18
Pile loosely in an ungreased Bundt pan.
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19
Let rise 40 minutes.
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20
Preheat oven to 400F Bake 10 minutes; reduce heat to 325F Bake 25 minutes.
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21
Remove from oven and invert immediately onto a large serving plate.
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22
Serve hot.
