6 c. flour
1/2 c. sugar
2 c. milk
1 tsp. salt
2 eggs
10 tbsp. melted butter
1 pkg. dry yeast

You will also need extra sugar, cinnamon, melted butter and chopped pecans.

Measure flour to 3 cups flour. Add sugar and salt and resift. Scald milk and cook to lukewarm. Measure 1/2 cup milk and stir in yeast. Stir slightly the beaten egg and butter into remaining milk.

Combine egg mixture with flour, sugar and yeast mixture. Stir well (looks like thick syrup). Cover with towel and let rise 1 1/2 to 2 hours. Stir in remaining flour and refrigerate overnight.

Grease a large tube pan. Turn dough on floured board and form into small balls. Dip each ball in melted butter and then in cinnamon-sugar mixture. Form single layer on bottom of pan and cover with pecans loosely. Pile toward center as it has a tendency to rise over pan. Be ready to put foil under pan.

Repeat 3 times, let rise until double. Bake at 325 degrees for 50 to 55 minutes. Turn upside down on plate immediately. Best served warm.

I find it's easier to form all balls first. When dough gets sticky, just give it a turn on the floured surface and it is easier to work with the success of the flavor depends upon your generosity with the butter, cinnamon and sugar. This is easier in small amounts as everything gets gooey. It will probably take at least 2 sticks of butter, 1 tablespoon of cinnamon to each cup of sugar, about 3 or 4 cups. I use real butter.