From Dianne Benezra, Des Plaines
Makes 12 servings
Dough:
1/4 cup water
2 (0.25-ounce) packages active dry yeast
3/4 cup plus 1 teaspoon sugar, divided
1 cup milk, scalded
1 cup (2 sticks) butter, at room temperature
1 teaspoon salt
3 eggs
6 cups sifted flour, divided
Cinnamon-sugar dip:
1/2 cup (1 stick) butter, melted
1/2 cup sugar
1 tablespoon cinnamon
1/2 cup chopped walnuts (optional)
1. Prepare dough: In a small bowl, stir together water, yeast and 1 teaspoon sugar until blended; set aside.
2. In a large mixing bowl, mix scalded milk, butter, remaining 3/4 cup sugar and the salt. When butter has melted and mixture is lukewarm, add eggs, one at a time, stirring well after each addition. Add reserved yeast mixture and mix thoroughly.
3. Add about 5 1/2 cups flour. Mix until a soft dough forms.
4. Turn dough out onto a well-floured surface. Knead until smooth and elastic while working in remaining 1/2 cup flour. Shape dough into a ball and place in a well-greased bowl, turning to grease all sides of the dough. Cover with a damp kitchen towel and let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
5. Punch down dough, turn out onto a well-floured surface and shape into a ball. Let dough rest, covered, for 10 minutes.
6. Make cinnamon-sugar dip: Place melted butter in a small bowl. In another small bowl, combine sugar, cinnamon and, if using, nuts.
7. Pinch off golf-ball-sized pieces of dough. Dip one side of each ball in melted butter, then into cinnamon-sugar mixture (Balls needn't be completely coated with cinnamon mixture). Place balls in a 12-cup bundt pan, arranging them in loose layers.
8. Cover and let rise in a warm spot until doubled, about 1 hour.
9. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center comes out clean, about 35 minutes. (Do not overbake; bread will dry out.) Remove from oven and let cool in pan on a wire rack for 5 minutes.
10. Invert onto a wire rack and release bread. Let cool slightly. Serve warm. Bread can be pulled apart or sliced.