- 1/2 cup warm water, 105 - 115 degrees
- 2 pkgs. dry yeast
- 2/3 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1 cup soft butter
- 4 to 4 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup dairy sour cream
- 1 cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons grated orange peel
- 1 cup grated walnuts
- 2/3 cups butter, melted and cooled
In a large mixing bowl, dissolve yeast in
the warm water.
Add the 2/3 cup sugar, salt, eggs, butter,
and 2 cups of the flour mixed with the
baking powder, beating until smooth. Stir in
enough of the remaining flour to make a soft
dough. Turn out onto a lightly floured
surface and knead until smooth and elastic,
8 to 10 minutes.
Place in a greased deep bowl; turn to bring
greased surface to top. Cover with moisture-vapor proof
material Let rise in a warm 80 to 85 degree)
draft-free place until doubled in bulk,
about 2 hours.
Blend the 1 cup sugar, cinnamon, orange peel
and nuts; set aside.
Punch down dough. Shape into 36 balls, each
about the size of a walnut. Dip balls in
melted butter roll in nut mixture. Arrange
nut-coated balls in two layers in an
un-greased 10 inch tube pan. Cover, let rise
until doubled in bulk, about 1 to 1 1/2
hours.
Bale at 375 degrees 35 to 40 minutes or
until deep golden brown. If desired, cover
top of pan with aluminum foil when it
reaches desired degree of brown to keep from
over-browning. Cool on wire rack 10 minutes.
Loosen from pan and remove. |
