Ingredients
- 5-6 cups all purpose flour
- 1/2 cup sugar
- 1 tsp. salt
- 2 pkgs.dry yeast
- 1 cup milk
- 1/2 cup water
- 1/4 cup margarine
- 2 eggs
- 1/2 cup margarine, melted
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1/2 cup finely chopped nuts
Preparation
Step 1
In a large bowl, combine 2 cups flour, ½ cup sugar, salt, and yeast. Over low heat, heat milk, water, and margarine until VERY warm (120 to 130 degrees). With a mixer on low, gradually pour liquid into dry ingredients. Increase speed to medium; add eggs, and beat for 3 minutes, scraping bowl occasionally. Beat in ½ cup flour or enough to make a thick batter. Continue beating for 2 minutes. With a spoon, stir in enough additional flour (about 2 cups) to make a soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic (8-10 minutes). Shape into a ball and place in greased bowl, turning over so top of dough is greased. Cover and let rise in a warm place until doubled. Punch dough down by pounding down center with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface, cut in half. Cover with bowl and let stand for 15 minutes. Meanwhile, mix sugar, cinnamon, and nuts. Cut each dough half into 16 pieces. Shape into balls tucking ends under. Place half of the balls in a tube pan. Brush balls with melted margarine and sprinkle with cinnamon mixture. Repeat with remaining balls and cinnamon and nut mixture. Cover and let rise until doubled again (about 45 minutes). Bake in a preheated 350 degree oven for 35-40 minutes or until golden and loaf sounds hollow when rapped with your knuckles. Cool in pan for 5 minutes. Remove to wire rack to cool.