- 1 (.25 ounce) package active dry yeast
- 1/2 cup lukewarm water
- 1 cup milk, scalded and slightly cooled
- 3 eggs, lightly beaten
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1/2 cup butter, melted
- 1 cup white sugar
- 3 tablespoons ground cinnamon
- 1/2 cup butter, melted
- Dissolve yeast in 1/2 cup lukewarm water.
- In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
- Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
- In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.
08/11/2019
recipepes.com
traditional coffee cake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
