1 yeast cake
1/2 c. lukewarm water
1 tsp. sugar
1 c. milk
1/4 c. butter or shortening
1/4 c. sugar
1 tsp. salt
1 1/2 c. flour
2 eggs, well beaten
2 1/2 c. flour
3/4 c. butter
1 1/2 c. sugar
3/4 c. nuts, chopped
5 tsp. cinnamon
1 tsp. sugar
1/4 c. sugar

Dissolve 1 yeast cake in lukewarm water with 1 teaspoon sugar. Bring milk to boiling point in saucepan. Remove from fire; add 1/4 cup sugar, 1/4 cup butter, salt and 1 1/2 cups flour. Mix well. Add 2 well-beaten eggs. When cool enough, add yeast and beat well again. Add 2 1/2 cups flour. Fold in well. Let rise to double in bulk.

Knead well until it can be pinched off into balls the size of walnuts. Melt 3/4 cup butter. Measure into another bowl or pan, 1 1/2 cups sugar, chopped nuts and cinnamon. Mix sugar, cinnamon and nuts together.

Drop dough balls into butter and then dip them in sugar mixture. Drop into a greased tube pan. Let rise to about 3/4 pan full.

Bake at 375 degrees for 30 to 40 minutes. Take from oven. Let stand about 15 minutes in pan before removing.

This is not sliced like a cake; it is pinched off.