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["in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted.", "cool to warm (105* to 115*F or 40* to 46*C).", "in large mixer bowl dissolve yeast in warm water.", "add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.", "beat at med speed scraping bowl often, until smooth.", "by hand stir in enough remaining flour to make dough easy to handle.", "turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).", "placed in greased bowl, turn greased side up.", "cover and let rise in warm place until double in size (about 1 1/2 hours).", "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 cup sugar, pecans and cinnamon.", "dips balls first in melted butter then in sugar mixture.", "place 24 balls in bottom of greased 10""in tube pan or Bundt pan.", "(if removable bottom tube pan, line with aluminum foil).", "sprinkle with raisins, top with remaining 24 balls.", "cover, let rise until double in size (about 45 min).", "heat oven to 375*F.", "bake for 35-40 minutes or until 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 mixture to drizzle over cake.", "remove pan, and serve warm.", "Enjoy!"]
