oven to 350 degrees. Lightly butter an 8x8, or, if you want to remove bread from pan once it is baked, line with buttered parchment paper. For the glaze, combine all ingredients in small heavy-bottomed pan. OVer med heat, stir to dissolve sugar. Bring to a boil, turn heat down and simmer 3 minutes. Remove from heat and cool. Press 2 pieces of defrosted dough together. Lightly dust a work surface with flour and roll dough into a 12x16 inch rectangle. If dough does not stretch easily, let it rest a few minutes before trying again. In mixing bowl, blend together all pecan filing ingredients except raisins. Spread filling evenly over rolled dough. Sprinkle with raisins. Roll up dough starting with teh 16 inch edge. Seal dough by pinching edges together. Cut dough lengthwise into two strips. Cut each half into 2 inch pieces. Pour 1/3 of the glaze into the bottom of the pan. Tuck half the dough pieces into the pan. Pour more glaze over first layer of dough.
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