Ingredients

Instructions

3 ¾ - 4 ¼ C. flour ½ C. sugar 1 pkg dry yeast ½ t. Salt 1 4-oz. Can evaporated milk ⅓ C. water ¼ C. margarine 2 eggs - room temperature 1 C. soft raspberry preserves, room temperature 1 C. chopped pecans

Combine 2 C. flour, sugar, salt and yeast. Heat milk, water and margarine to 120F - 130 F. Add to dry mixture; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 4 minutes. Place in greased bowl, turning to grease top. Cover. Let rise in warm place until almost doubled, about 45-60 minutes. Punch down and divide in half. Roll one half to a 12 x 18 in. rectangle. Spread with ½ C. preserves and ½ C. pecans. Roll up from long side as for jelly roll. Pinch edges to seal. Place roll, seam side up, in greased 12 C. bundt pan; seal ends. Repeat with remaining dough and place second roll, seam side down on top in pan. Seal ends. Cover. Let rise in warm place until almost doubled. About 45 minutes. Bake at 350F for 35-45 minutes or until done. Remove from pan and cool on rack. Ice with ¾ C. sifted confectioners sugar and 3 t. Water.