MONKEY BREAD

1 tbsp. yeast
1/2 c. sugar
2 c. warm water
1 tsp. salt
2 beaten eggs
6 c. flour
4 tbsp. oil
1 cube butter

1/2 cup chopped pecans
1/2 cup granulated sugar
1 tsp ground cinnamon
1 c. or more melted butter for dipping

1 cup packed brown sugar
1/2 cup butter, melted


Mix first 4 ingredients, let rest 5 minutes. Mix in eggs, then half of flour, then oil. 
Add remaining flour. Let rise until double, 20 minutes. Dough will be sticky. 
Melt 1 cube butter in Bundt pan. Roll dough into 1/4 inch thick balls. 

In a small bowl stir together granulated sugar and cinnamon. Roll each dough piece in melted butter 
and then the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. 
In a small bowl stir together brown sugar and melted butter; pour over dough.

Bake at 350 degrees for 35 to 40 minutes or until dark golden brown and top springs back when gently touched. 
Cool in pan on wire rack for 10 minutes.
Invert onto a serving platter. Serve warm.