Instructions

1. Dissolve the yeast in the warm water. Let set for 5 minutes.
2. Heat the milk and butter in a small saucepan over medium heat until melted and warm. Cool until 110 degrees.
3. Combine the yeast water, milk & butter, 2 cups flour, sugar, and salt. Beat with a mixer for 2 minutes. Slowly add more flour until the soft dough forms and pulls away from the sides of the bowl.
4. Place the dough on a lightly floured surface and knead until smooth. Place the dough in a greased bowl, turning the dough once to coat each side.
5. Cover the bowl and place in a warm place for 1 1/2 hours, or until double in size. Punch the dough down and roll into 48 even balls.
6. Mix together the sugar and cinnamon. Dip the dough balls in the melted butter and roll in the sugar mixture. Place half the sugar coated balls in a greased 12 cup Bundt pan.
7. Sprinkle with half the chocolate chips and raspberries. Repeat with the remaining balls, chocolate chips, and raspberries. Mix together the remaining cinnamon sugar and butter and pour over the top.
8. Preheat oven to 375 degrees.
9. Cover the pan and let rise for an additional 45 minutes. Bake for 35 minutes.
10. Remove from the oven and immediately flip the coffee cake onto a plate. Allow the cake and pan to set for 1 minute before removing the pan.
11. Let the coffee cake cool at least 10 minutes before serving. Store in a covered container. Reheat pieces in the microwave or oven until warm.