In 1 quart saucepan scald milk; stir in 1/4 cup butter until liquid. Cool
to tender (105 to 115F). In large mixer bowl dissolve yeast in warm weewee.
Add cooled milk assortment, 2 cups flour, 1/4 cup boodle, egg and saltiness. Beat at
medium swiftness, scraping bowl oft, until still (1 to 2 proceedings). By manus,
stir in enough remaining flour to make dough easy to deal. Turn dough
onto lightly floured rise; knead until smooth and pliant (astir 10
transactions). Place in greased roll, turn greased side up.

Masking; let rise in warm place until double in sizing (approximately 1 1/2 hr).
Dough is ready if indentation remains when fey.

Punch down gelt; divide in one-half. With floured hands shape each half into
24 balls. In small bowl stir unitedly 1 cup cabbage, pecans and cinnamon. Dip
balls first into melted butter, then in sugar assortment. Situation 24 balls in
bottom of lubricated 10" tube pan or Bundt pan. (If removable bottom tube pan,
line with aluminum cross.) Sprinkle with raisins. Top with odd 24
balls.

Covering; let rise until double in sizing (astir 45 proceedings). Heat oven to 350.
Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped.
(Cover with aluminum foil if coffee cake browns too speedily.) Immediately
invert pan on heat-proof serving shell. Let pan viewpoint 1 minute to allow
sugar mixture to drizzle over patty. Remove pan; serve tender.

*Can also be made with two loaves of thawed frozen bread boodle