FRUIT AND NUT MONKEY BREAD

2 packages regular or quick-acting active dry yeast
1/2 cup sugar
/4 cup warm water (120 to 130 degrees F)
1 cup hot milk (120 to 130 degrees F)
1/3 cup plus 1 tablespoon margarine or butter, softened
1 teaspoon salt
2 eggs, slightly beaten
5 1/2 cups Gold Medal all-purpose flour
1 cup finely chopped dried mixed fruit
Coating (right)
1/2 cup margarine or butter, melted

Dissolve yeast and 1 teaspoon of the sugar in water; let stand 5 minutes.

Mix milk, remaining sugar, 1/3 cup plus 1 tablespoon margarine, the salt and eggs in large bowl. Stir in yeast mixture. Stir in 3 cups of the flour; beat until smooth. Add remaining flour; beat until dough holds together.

Turn dough onto lightly floured surface. Sprinkle some of the fruit over dough; knead until fruit is mixed into dough. Repeat until fruit is thoroughly mixed into dough. Let dough stand 10 minutes.

Knead dough 8 to 10 minutes longer or until dough is smooth and elastic. Place dough in greased medium bowl; turn greased side up. Cover and let rise in warm place about 40 minutes or until double.

Prepare Coating (below).

Grease tube pan, 10x4 inches, or monkey bread pan.

Punch down dough; divide into 36 equal parts. Shape each part into a ball. Dip each ball in melted margarine; roll in coating. Place balls in pan, leaving a small space between each ball. Sprinkle any remaining coating over balls. Cover and let rise about 40 minutes or until double.

Heat oven to 350 degrees F.

Bake about 1 hour or until golden. Cool 10 minutes; invert onto serving platter. Serve warm.

COATING

1 1/2 cups sugar
1/2 cup chopped pecans
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon

Mix all ingredients for the coating together.

Makes 12 to 15 servings
From: Recipelink.com
Source: Recipe booklet: Contest Winners, Betty Crocker Creative Recipes, No. 66, February 1992