Name: Butter Ball Cake with Pecans
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Ingredients: 3½ cups all-purpose flour; ½ package instant yeast (1/2 packet (about 1 1/4 tsp), or 1/2 cube fresh yeast); 2 egg yolks; 1 tbsp sugar (heaping); 7 tbsp butter; 1 pinch salt; ½–⅔ cup lukewarm milk; 7 tbsp butter, melted; 1 cup pecans; ⅔ cup raisins (dark ones are best); 5–6 pitted dates, coarsely chopped; 1 cup sugar (mixed with the cinnamon); 3 tbsp ground cinnamon; 1 egg white (for brushing); butter or margarine (for greasing the pan)

How I make it

Put all the dough ingredients except the milk in a bowl and knead, adding the milk gradually, until the dough is very soft and slightly sticky.
Let rise until doubled.
Mix the sugar and cinnamon. Grease a Bundt pan with butter or margarine and sprinkle it with sugar.
Shape the dough into ping-pong-size balls, dip them in the melted butter, then roll in the cinnamon sugar.
Arrange the balls in the pan, scattering pecans, raisins and dates between the layers.
Let rise until the dough fills the pan.
Preheat the oven to 340°F (170°C).
Brush with the egg white, sprinkle with cinnamon sugar and scatter more nuts, raisins and dates on top.
Bake for about 35 minutes.
Turn the cake out of the pan and cool on a rack.

Butter Ball Cake with Pecans Draft

What you need

Dough

Coating and filling

How I make it