GOLDEN DUMPLING COFFEE CAKE

By gaster16

Ingredients

• 2 packages yeast
• 1 cup warm whole milk
• 1 teaspoon sugar plus 1 cup sugar
• 1 pound sweet butter, plus more melted
• 4 eggs
• 1 teaspoon salt
• 5-1/2 -6 cups flour
• Cinnamon sugar
• Ground nuts

Preparation

Step 1

Dissolve yeast in milk and 1 teaspoon sugar, mixing well. While yeast is proofing (about 10-15 minutes) cream together butter and 1 cup sugar. Then add 4 eggs, one at a time, and beat well. Add yeast mixture and mix well on low speed until incorporated. Add salt and 5-1/2-6 cups flour and mix well. Refrigerate at least 4 hours. Roll out dough. Take a shot glass and punch out circles and make little balls with the dough. Dip balls in melted butter and roll in cinnamon sugar and ground nuts. Put around greased small tube pan. Layer balls alternately each row, one on top of the other. Let rise until double, about 45 minutes to 1 hour. Bake in preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 1 hour 20 minutes or until golden brown. Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.