Yield: 1 Loaf
| Measure | Ingredient |
|---|---|
| 5 cups | All-purpose flour |
| ⅓ cup | Sugar |
| 2 packs | Yeast |
| 1 teaspoon | Salt |
| ½ cup | Milk |
| ½ cup | Water |
| ½ cup | Butter |
| 2 eaches | Eggs |
| 1 cup | Maple syrup |
| 1 cup | Chopped walnuts |
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 Tbs. butter until very warm (120 to 130 degrees F); stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6 minutes. Cover; let rest 10 minutes. Divide dough into 32 pieces; roll into balls. Melt remaining butter, dip balls in butter. Layer evenly in bottom of greased 10-inch tube pan with non-removable bottom; ⅓ cup syrup, ½ cup nuts, 16 balls, ⅓ cup syrup, ½ cup nuts, 16 balls and ⅓ cup syrup. Cover, let rise in warm place until doubled in size, about 30 to 40 minutes.
Bake at 375 degrees F for 35 minutes or until done, covering with foil during last 10 minutes. Invert on serving plate.