1   pkg  Active Dry Yeast
 ¾   cup  Brown Sugar
 2   tbl  Lukewarm water
 1   tsp  Cinnamon
 2   tbl  Granulated Sugar
 ½   cup  Pecans  [finely chopped]
 ½   cup  Pecan halves
 ½   cup  Raisins
 ½   tsp  Salt
 ¼   cup  Crisco
 ½   cup  Hot milk
 2-2½ cup Plain Flour  [sifted]
 1        Egg
 ¼   cup  Crisco  [melted]
                                                           
 

Soften yeast in water 5 minutes; stir until blended.  Measure sugar, salt, and 1/4  cup crisco in mixing bowl.  Stir in hot milk; break crisco into small lumps.  COOL TO LUKEWARM.

Stir in 1 cup flour; beat l00 strokes until batter is smooth and elastic; blend in yeast and egg.  Stir in another l cup flour, then work in enough flour to make a dough that doesn't stick to fingers.

Turn onto ligtly floured surface and knead about 100 strokes.  Place dough in greased bowl and spread surface with Crisco. Cover and let rise until double (1½ hours).

Punch down and shape into balls the size of walnuts.  Dip balls in ¼ cup meltedCrisco, then roll in mixture of brown sugar, cinnamon, and chopped pecans.

Arrange in layer in greased 9-inch tube pan.  Sprinkle with pecan halves and raisins.  Top with rest of coated balls.  Cover and let rise until double in bulk about 40 to 50 minutes.

Bake at  375°  for 35 minutes until brown.

Turn over pan onto rack to cool.