In 1 quart saucepan scald milk; stir in 1/4 cup butter until melted. Cool to warm (105 to 115°F). In large mixer bowl dissolve yeast in warm water. Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl, turn greased side up.

Cover; let rise in warm place until double in size (about 1 1/2 hour). Dough is ready if indentation remains when touched.

Punch down dough; divide in half. With floured hands shape each half into 24 balls. In small bowl stir together 1 cup sugar, pecans and cinnamon. Dip balls first into melted butter, then in sugar mixture. Place 24 balls in bottom of greased 10" tube pan or Bundt pan. (If removable bottom tube pan, line with aluminum foil.) Sprinkle with raisins. Top with remaining 24 balls.

Cover; let rise until double in size (about 45 minutes). Heat oven to 350ø. Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped. (Cover with aluminum foil if coffee cake browns too quickly.) Immediately invert pan on heat-proof serving plate. Let pan stand 1 minute to allow sugar mixture to drizzle over cake. Remove pan; serve warm.

*Can also be made with two loaves of thawed frozen bread dough