Cinnamon Pecan Coffee Cake - cooking recipe

Ingredients

2 pkg. dry yeast
2 1/2 c. water, heated to 105~ to 115~
3/4 c. sugar
3/4 c. oil
2 eggs
2 1/2 tsp. salt
7 1/2 c. flour, divided
2 c. sugar
2 Tbsp. cinnamon
1 c. melted butter
2 c. chopped pecans
Topping Glaze

Preparation

Dissolve yeast in warm water; set aside.
Combine sugar, oil, eggs, salt and yeast mixture in a large mixing bowl.
Beat at medium speed for 1 minute.
Add 4 cups flour, beating at low speed and scraping bowl occasionally until mixture is smooth and elastic.
Stir remaining 3 1/2 cups flour to make a soft dough. Place in a greased bowl.
Cover and let rise one hour.
Combine sugar and cinnamon in a small bowl and set aside.
Punch dough down and shape into 1-inch balls.
Dip balls in melted butter, then in cinnamon mixture.
Layer half of balls in a well-greased 10-inch Bundt pan, sprinkling with pecans after each layer. Repeat procedure with balls, butter, cinnamon mixture and pecans in another well-greased 10-inch Bundt pan.
Cover both pans and chill dough 8 hours.
Pour topping glaze over dough.
Bake at 325\u00b0 for 40 minutes.
Invert onto large serving platter.
Yields 2 (10-inch) coffee cakes.