1. In a small saucepan heat milk just until warm (105°F to 115°F). In a large bowl stir together milk and yeast. Let stand about 5 minutes or until foamy.

2. Add the next five ingredients (through salt) to yeast mixture. Beat with a mixer on medium until combined. Add 2 cups of the flour; beat on low 30 seconds, scraping bowl constantly. Beat on medium 3 minutes. Stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until nearly double (45 to 60 minutes).

4. Grease and flour a 10-inch nonstick fluted tube pan or angel food cake pan. Prepare Caramel Syrup. Sprinkle ½ cup of the pecans into bottom of prepared pan. Drizzle ½ cup of the Caramel Syrup over pecans. In a small bowl combine the ¾ cup granulated sugar and the pumpkin pie spice. Place the ¼ cup melted butter in another small bowl.

5. Turn dough out onto a lightly floured surface. Divide dough into 32 pieces. Roll pieces into balls. Dip balls in melted butter, then roll in sugar mixture to coat. Arrange 16 of the balls over the Caramel Syrup in pan. Sprinkle with the remaining ½ cup pecans; drizzle the remaining ½ cup Caramel Syrup over top. Add remaining coated balls. Cover; let rise in a warm place until nearly double (about 45 minutes).

 

6. Preheat oven to 350°F. Bake 40 to 45 minutes or until golden brown. If needed to prevent overbrowning, cover bread loosely with foil the last 10 minutes. Cool in pan 10 minutes. Invert onto a large serving platter and remove pan. Cool 20 minutes. Makes 12 servings (about 2½ pieces each).

PER SERVING 296 cal., 8 g fat (4 g sat. fat), 32 mg chol., 254 mg sodium, 53 g carb., 2 g fiber, 27 g sugars, 5 g pro.