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Ingredients
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2 tablespoons active dry yeast
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¼ cup warm water
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¾ cup milk
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½ cup butter
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½ cup white sugar
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1 ½ teaspoons salt
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2 eggs, well beaten
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4 ½ cups all-purpose flour
Syrup
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⅓ cup butter
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½ cup brown sugar, packed
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1 tablespoon corn syrup
Topping
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¾ cup white sugar
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1 teaspoon ground cinnamon
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¼ cup butter, melted
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1 cup heavy cream
Directions
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Dissolve the yeast in warm water in a large mixing bowl. Let stand until creamy, about 10 minutes. Lightly grease the inside of another large mixing bowl, and set aside.
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Meanwhile, heat the milk and 1/2 cup butter in a pan over medium heat. Stir in 1/2 cup white sugar and salt. Remove from heat, and cool to room temperature. Stir the milk mixture into the yeast mixture until blended. Mix in the eggs, and gradually stir in the flour, 1 cup at a time, to make a soft dough. Turn the dough out onto a clean, lightly floured surface; knead until smooth and elastic, about 10 minutes. Place the dough into the greased bowl, turning to coat the surface. Cover with a damp cloth, and set in a warm place until dough doubles in size, 1 to 2 hours.
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Lightly grease a 9 inch tube pan with a solid bottom. Make the syrup by mixing 1/3 cup butter, brown sugar, and corn syrup in a small pan over medium heat. Stir until the butter melts and sugar dissolves. Pour evenly into the bottom of the prepared tube pan.
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Punch down the dough, and turn out onto a lightly floured surface. Cover with a clean cloth, and let rise 10 minutes.
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Meanwhile, make the topping by mixing 3/4 cup white sugar with the cinnamon in a shallow bowl. Pour 1/4 cup melted butter into a second bowl.
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Preheat oven to 350 degrees F (175 degrees C).
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Divide the dough into 1 inch balls. Roll each ball first in the melted butter, then in the cinnamon-sugar mixture. Arrange balls side by side around the bottom of the tube pan. Cover with a cloth, and set in a warm place until the dough doubles in size, about 1 hour. Drizzle1 tablespoon heavy cream over each ball.
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Bake until tops are golden brown, 45 to 55 minutes. Remove pan from oven and immediately invert onto a large serving plate.
Nutrition Facts (per serving)
639 | Calories |
31g | Fat |
83g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 639 | |
% Daily Value * | |
Total Fat 31g | 39% |
Saturated Fat 19g | 94% |
Cholesterol 124mg | 41% |
Sodium 528mg | 23% |
Total Carbohydrate 83g | 30% |
Dietary Fiber 2g | 8% |
Total Sugars 37g | |
Protein 9g | 19% |
Vitamin C 0mg | 0% |
Calcium 70mg | 5% |
Iron 3mg | 18% |
Potassium 189mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.