Ingredients:
Topping:
1. 1 cup. Pecans
2. 1/2 cup. Butter
3. 1 cup. Brown sugar
4. 1/2 cup. Light corn Syrup
Dough:
1. 3/4 cup. Sugar
2. 1 teaspoon. Salt
3. 6 cups Flour
4. 3 tablespoon. Yeast
5. 3 Eggs
6. 1 cup. Water
7. 1/2 cup. Butter
Filling:
1. 1 cup. Raisins
2. 1 cup. Cinnamon Sugar
Directions:
Topping:
- Melt butter in pot.
- Toss corn syrup & brown sugar.
- Preheat & stir sugar dissolves. Boil for 1-2 mins. Pour into 2 9” greased, square pans.
- Sprinkle with nuts.
- In mixing bowl, fully mix sugar, 1 1/4 cups of flour, undissolved yeast, salt & butter.
- Add water.
- Shake 2 mins at medium speed, scraping sides occasionally.
- Add 1/4 cup flour & eggs . Shake in high speed for 2 mins.
- Reduce to low speed to add more flour; increase to speed 2; then decrease again to add next bit of flour.
- Toss enough flour to make a soft dough.
- Once dough clings to dough hook and sides are clean, continue mixing for 5-6 mins.
- Remove dough from hook & divide in half.
- Roll one half to a 14”x9” rectangle.
- Spray with cooking spray, sprinkle with raisins and cinnamon sugar .
- Roll from short end; pinch to seal seam.
- Cut into 9 up to 12 slices and arrange in prepared pan.
- Repeat with other half.
- Rise dough in warm place til doubled.
- Bake at 375 degrees F brown 20-25 mins.
- Cool in pan for 10 mins. Invert into plate.
Or freeze:
- Cover with foil & freeze.
- Can be done weeks ahead!
- At bedtime, remove foil & place in oven to thaw & rise.
- In the morning, turn oven on 375 degrees & bake until brown 25-30 mins.
- Cool in pan for 10 mins. Invert into plate.
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