Raisin-Nut Monkey Bread

Recipe by Irmgard
READY IN: 3hrs 50mins
YIELD: 1 cake




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