|Active dry yeast||1⁄4 Ounce (1 Envelope)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Partly skimmed milk||3⁄4 Cup (12 tbs)|
|All purpose flour||3 1⁄4 Cup (52 tbs)|
|Butter||2⁄3 Cup (10.67 tbs), melted|
|Egg||1 , lightly beaten|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Ground cinnamon||1 Tablespoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Honey||4 Tablespoon (Adjust Quantity As Needed)|
Preheat oven to 375 °F (190 °C).
In a bowl, mix yeast and half the sugar in a little water.
In a saucepan, heat remaining water and milk.
Fold into yeast mixture.
Add remaining sugar, flour, salt, 1/4 cup (60 mL) butter and egg.
Mix until dough leaves sides of bowl.
Knead dough on a clean floured surface until smooth and elastic.
Let rise 10 minutes.
Roll out dough to a 14 inch (38 cm) square.
Bruch with remaining butter.
In a bowl, mix brown sugar and cinnamon.
Spread over dough.
Sprinkle with raisins and pecans.
Cut into 12 slices Place in large muffin pan cups.
Let rise until dough doubles in size.
Bake in oven 18-20 minutes.
Remove from oven.
In a saucepan, heat honey.
Brush over pastries, if desired.