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Ingredients
  • subheading: Dough:
  • 1 medium russet potato (about 8 ounces), peeled, cut into 1-inch pieces
  • 1 ¼-ounce envelope active dry yeast (2¼ teaspoons)
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs, room temperature
  • 3⅔ (or more) cups all-purpose flour
  • 1 teaspoon kosher salt
  • subheading: Assembly:
  • Nonstick vegetable oil spray
  • 2 cups pecan halves, divided
  • 1½ cups granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • ½ cup (packed) light brown sugar
  • ½ cup light corn syrup
  • ½ teaspoon kosher salt
  • 1½ cups (3 sticks) unsalted butter, divided
  • All-purpose flour
  • 1 cup golden raisins
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