| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Pastries &, Sweet, Breads | 16 | Servings | |
INGREDIENTS
| 2 | pk | Yeast |
| 1/4 | c | Warm water |
| 1 | c | Milk; warmed |
| 1/2 | c | Sugar |
| 2 | ts | Salt |
| 1/2 | c | Butter |
| 3 | Eggs; room temp | |
| 5 1/2 | c | Flour |
| 1 | c | Sugar |
| 3/4 | c | Brown sugar |
| 2 | ts | Cinnamon |
| 1/2 | c | Butter; melted |
| 1 | c | Nuts; chopped fine |
INSTRUCTIONS
DOUGH Prepare dough as any yeast bread, cover and let rise until doubled. Mix together cinnamon, sugar, and brown sugar in bowl. Grease 10 inch tube pan heavily. Tear off golf ball size pieces of dough, dip in melted butter then coat in sugar mixture. Place in tube pan to form one layer and sprinkle with nuts. Continue to do this until dough is used. Sprinkle any remaining sugar and nuts, cover and let rise. Preheat oven to 350° and bake for 1 hour. Cover if necessary if it starts to brown too quickly. Recipe by: Fanny Farmer Baking Book Posted to EAT-L Digest by Jazzbel <jazzbel@MAIL.BATELNET.BS> on Dec 7, 1997
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