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1
In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
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2
Cool until just warm (105 - 115u00b0F).
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3
In a large mixer bowl, dissolve the yeast in warm water.
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4
Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
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5
Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
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6
By hand, stir in enough of the remaining flour to make the dough easy to handle.
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7
Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
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8
Place in a greased bowl; turn the greased side up.
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9
Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
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10
The dough is ready if an indentation remains when touched.
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11
Punch down the dough; divide in half.
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12
With floured hands, shape each half into 24 balls.
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13
In a small bowl stir together 1 cup sugar, pecans and cinnamon.
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14
Dip the balls first into the melted butter, then into the sugar mixture.
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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.
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16
Sprinkle with raisins.
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17
Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
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18
Cover; let rise until doubled in size (about 45 minutes).
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19
Heat the oven to 375u00b0F.
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20
Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
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21
Immediately invert the pan onto a heatproof serving plate.
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22
Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
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23
Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).
