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1
Place milk in 1-quart saucepan; cook until milk almost comes to a boil.
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2
Stir in 1/4 cup butter until melted.
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3
Set aside; cool to lukewarm (105 to 115F).
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4
Place warm water and yeast into bowl; stir until dissolved.
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5
Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
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6
Beat at medium speed, scraping bowl often, until smooth.
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7
Stir in enough remaining flour to make dough easy to handle.
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8
Turn dough out onto lightly floured surface; knead about 10 minutes until smooth and elastic.
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9
Place into greased bowl, turn greased-side up.
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10
Cover; let rise in warm place about 1 1/2 hours or until double in size.
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11
(Dough is ready if indentation remains when touched.)
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12
Punch down dough.
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13
Cover; let rise in warm place about 45 minutes or until double in size.
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14
(Dough is ready if indentation remains when touched.)
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15
Punch down dough; divide in half.
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16
With floured hands, shape each half into 24 balls.
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17
Combine 1 cup sugar, pecans and cinnamon in bowl; mix well.
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18
Dip balls first in melted butter, then in sugar mixture.
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19
Place 24 balls into bottom of greased 10-inch tube (angel food cake) pan or Bundt pan.
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20
(If removable bottom tube pan, line with aluminum foil.)
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21
Sprinkle with raisins.
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22
Top with remaining 24 balls.
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23
Cover; let rise about 45 minutes or until double in size.
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24
Heat oven to 375F.
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25
Bake 35-40 minutes or until coffee cake sounds hollow when tapped.
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26
(Cover with aluminum foil if coffee cake browns too quickly.)
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27
Immediately invert pan onto heatproof serving plate.
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28
Let pan stand 1 minute to allow sugar mixture to drizzle over cake.
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29
Remove pan; serve warm.
