2 env. active dry yeast
1 1/3 c. very warm water
1/3 c. instant nonfat dry milk
1/2 c. sugar
1 tsp. salt
4 tbsp. (1/2 stick) butter, melted
2 eggs
4 1/2 - 5 c. all-purpose flour
1 c. currants
3/4 c. chopped pecans

GLAZE:

1 1/2 c. dark brown sugar
1/3 c. evaporated milk or cream
2 tbsp. corn or maple syrup
5 tbsp. butter

In large bowl, dissolve the yeast in 1/3 cup of the very warm water. Mix the remaining water with the powdered milk, sugar and salt. Pour over the dissolved yeast. Stir in the melted butter (be sure it is lukewarm). Beat in the 2 eggs, then stir in about 4 1/2 cups of the flour until the mixture gets hard to stir.

Turn the dough out onto a floured working surface and let rest while you clean your bowl. Scrape up the dough and knead for 6 to 8 minutes, adding more flour as necessary, until it is smooth and bouncy. Grease the bowl and return the dough to it. Cover with plastic wrap and let rise in a warm place until double in bulk - about 1 hour.

A few minutes before the final rising is up, prepare the glaze. Put the brown sugar, evaporated milk or cream, corn syrup and butter into a saucepan and heat until sugar and butter are dissolved, stirring now and then. Set aside to cool.

Punch the dough down and turn out onto a floured surface. Tear off pieces of dough the size of golf balls and roll them around in your lightly floured hands to form about 10 balls.

Grease thoroughly a 10" tube cake pan (be sure that it does NOT have a removable bottom or the glaze will leak out) or a bundt pan. Spread about 1/4 of the currants and nuts. Now place the first layer of bubbles on top, nestled close together, making more as needed.

Drizzle on top another 1/4 of the glaze, currants and nuts and then cover with another layer of bubbles. Repeat until all is used up, finishing off with glaze on top. Cover the pan with waxed paper and let rise in a warm place until the bubbles have risen to the top of the pan, about 1/2 hour.

Bake in a preheated moderate oven, 350 degrees, for 45 minutes, until top of crown is caramel-colored. Peek after first half to make sure the top isn't turning too dark; if so, make a tent of aluminum foil and cover. Remove from the oven; let rest 10 minutes before turning out onto rack. Serve warm.