| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Breads, Pastries &, Sweet |
16 |
Servings |
INGREDIENTS
| 2 |
|
Yeast |
| 1/4 |
c |
Warm water |
| 1 |
c |
Milk, warmed |
| 1/2 |
c |
Sugar |
| 2 |
t |
Salt |
| 1/2 |
c |
Butter |
| 3 |
|
Eggs, room temp |
| 5 1/2 |
c |
Flour |
| 1 |
c |
Sugar |
| 3/4 |
c |
Brown sugar |
| 2 |
t |
Cinnamon |
| 1/2 |
c |
Butter, melted |
| 1 |
c |
Nuts, chopped fine |
INSTRUCTIONS
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 <[email protected]> on Dec
7, 1997
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