How to make it

  • 1. Heat milk in small saucepan. Add 1/3 cup sugar, butter & salt. Heat until butter melts & sugar dissolves, do not scald. Cool to lukewarm.
  • 2. In a large bowl dissolve yeast in warm water and just a sprinkling of sugar, let stand 5 minutes until yeast mixture bubbles. Stir in beaten eggs and cooled milk mixture. Stir in 2 cups of the flour, beat until smooth. Add 2 cups additional flour; mix well if dough seems too wet add no more than the additional ½ cup of flour.
  • 3. Cover and let rise until doubled in size, about 1½ hours.
  • 4. Punch down, cover and let rise again an additional 1½ hours.
  • 5. Combine remaining 1 1/2 cups sugar with cinnamon in a medium bowl.
  • 6. Melt remaining ¾ cup butter.
  • 7. Pinch off pieces of dough and roll into walnut size balls. Dip into melted butter then in sugar mixture, then in ground pecans.
  • 8. Pile loosely in an un-greased bundt or tube pan.
  • 9. Mix any remaining butter, sugar mixture and pecans add to the top.
  • 10.Cover and let rise 40 minutes.
  • Pre-heat oven to 400F
  • 11.Bake 10 minutes, reduce heat to 325F and bake 25 minutes.
  • 12. Remove from oven and invert immediately onto a large serving plate.
  • 13. Serve hot. Do not cut; let guests pluck a serving.

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