1 cake yeast
1/4 c. water
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 c. milk, scalded
1 egg, slightly beaten
3 1/2 c. flour

Soften yeast in warm water. Combine salt, sugar and shortening. Stir in hot milk and cool to lukewarm. Add softened yeast and egg. Stir in 2 of the cups of flour and beat well. Gradually add the remaining flour or enough for a soft dough. Cover and let rise until double in bulk, about 1 1/2 hours. Punch down. For easier handling, refrigerate for an hour or so. Make balls the size of walnuts or a bit larger. Melt 3/4 cup butter and set aside.

Mix together: 5 tsp. cinnamon 1/2 c. nuts, chopped

Dip each ball in butter and then in sugar mixture. Place them in an angel food pan, preferably one with a solid bottom or line bottom with foil so butter will not go through. If some sugar and butter are left, pour over the balls. Let rise until light. Bake at 375 degrees for 35 to 40 minutes, or until well done. Let stand 15 minutes before turning over and removing from pan.

It is delicious to the last ball. Pinch off a piece and enjoy it. The same dough makes especially nice rolls, cinnamon, etc.