1. In the food processor, process the flour, sugar, butter, salt and yeast for 30 seconds. 2. Heat the milk until hot (125 to 130 degrees F). 3. With the motor running, alternately pour in the eggs and enough of the milk through the feed tube to form the dough into a ball. 4. Process for 1 minute to knead. 5. Place the dough in a greased bowl, turning to grease all over. 6. Cover and let rest for 10 minutes. 7. To make the filling, combine the brown sugar, pecans, raisins and cinnamon in a small bowl. 8. On a lightly floured surface, roll out the dough into a 12" x 9" rectangle. 9. Spread with butter, leaving a 1/2" border uncovered. 10. Sprinkle the sugar mixture over the butter. 11. Starting at a long side, roll up the dough jelly roll-style; pinch the ends together to seal. 12. Place on a greased rimmed baking sheet. 13. Cover and let rise until double in bulk, about 1 hour. 14. To make the glaze, beat the egg yolk with the milk; brush over the loaf. 15. Bake in a 375 degree F oven for 15 minutes; cover with foil to prevent overbrowning. 16. Bake for 15 to 20 minutes longer or until golden and the bottom of the loaf sounds hollow when tapped. 17. Let cool on a rack; dust with icing sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
