YIELD Makes 8 to 12 servings
|3/4||cup (1-1/2 sticks) butter, divided|
|3‑3/4||cups all-purpose flour|
|1‑1/4||cups sugar, divided|
|2||teaspoons active dry yeast|
|3/4||cup finely chopped pecans|
|1‑1/2||teaspoons ground cinnamon|
- Measuring carefully, place water, 1/4 cup butter, salt, flour, 1/4 cup sugar and yeast in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start.
- Melt remaining 1/2 cup butter. Combine remaining 1 cup sugar, pecans and cinnamon in small bowl. Divide dough in half; shape each half into twenty balls. Dip balls first in butter, then in sugar mixture. Arrange 20 balls in bottom of greased 12-cup tube pan; sprinkle with raisins. Top with remaining 20 balls. Cover; let rise in warm place 45 minutes or until doubled.
- Preheat oven to 350°F. Bake 35 to 40 minutes or until evenly browned. Invert onto heatproof serving plate; let stand 1 minute before removing pan. Serve warm.
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