1/2 cup (125 ml) milk
2 eggs
1/3 cup (80 ml) oil
1 tsp (5 ml) salt
1/3 cup (125 ml) white sugar
4 cups (570 gm) all purpose white flour
2 tsp (10 ml) dried yeast
Filling:
1/3 cup (80 ml) melted butter
2/3 cup (165 ml) brown sugar
2 tsp (10 ml) cinnamon powder
1/2 cup (30 gm) chopped pecans
1/2 cup (100 gm) raisins
**Add ingredients to bread maker in
the listed order. Select dough cycle for a large white loaf and
allow cycle to complete.
**If making by hand, combine yeast with a little sugar and the
salt in the milk and water and allow to bubble for a while.
Combine remaining dry ingredients
and make a mound with a depression in the middle in which to add
the wet ingredients including the eggs and the yeast mixture.
Combine and knead well until smooth. Allow to rise for about two
hours and then punch down.
Take risen dough and punch down and
knead. Roll out into a rectangle approximately 18" x 12"
(45cm x 30 cm) Brush dough with melted butter and sprinkle
evenly with brown sugar and cinnamon. Scatter the raisins and
chopped pecans before rolling along the longest side of the
dough. Cut into rounds and place in a greased baking pan
allowing space for the dough to expand between each bun.
Allow to rise, covered for another
60 - 90 minutes and then bake at 350°F or 180°C for 25 - 30
minutes.