1 pkg. active dry yeast (or equivalent)
1/4 cup warm water
1/2 cup scalded milk
1/3 cup sugar
1/3 cup butter or shortening, melted
1 tsp. salt
3 3/4 to 4 cups all-purpose flour, divided
2 beaten eggs
1/4 cup (1/2 stick) melted butter
3/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 cup chopped nuts
1/2 cup candied cherries
1/3 cup dark corn syrup (Karo)

DOUGH:

Soften yeast in warm water.

Combine scalded milk, 1/3 cup sugar, 1/3 cup shortening and salt; cool to lukewarm. Stir in 1 cup of flour. Beat well until smooth.

Add softened yeast mixture and the two beaten eggs. Gradually add remaining flour until a dough forms that is neither too sticky nor too crumbly.

FIRST RISE:

Knead the dough briefly on a lightly floured surface if needed, then place it in a greased bowl, turning once to coat all sides with oil or butter. Cover and let rise in a warm place until doubled in size (about 90 minutes).

Punch down the risen dough gently to release air bubbles and allow it to rest for about 10 minutes.

ASSEMBLY:

Divide the rested dough into 4 equal parts. Cut each part into 10 small balls. Dip each ball in melted butter, then roll them in a mixture of granulated sugar and ground cinnamon.

Arrange half of these sugared dough balls evenly at the bottom of a Bundt pan. Sprinkle half of the chopped nuts and candied cherries over this layer. Repeat with the remaining dough balls, nuts, and cherries, creating another layer.

Pour dark corn syrup evenly over the top layer of dough balls, nuts, and cherries.

SECOND RISE:

Loosely cover the Bundt pan with Saran (plastic wrap) or a clean kitchen towel and set aside in a draft-free area to rise again until nearly double in volume (approximately 60 to 75 minutes).

BAKE:

Preheat oven to 350°F while the second rising is underway.

Bake at 350F for about 30 to 35 minutes or until golden brown on top. Use a toothpick inserted into the center to check if it comes out clean; if not, bake an additional few minutes.