Preparation:
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5
minutes.
Combine yeast mixture, eggs and next 4 ingredients in a large bowl, stirring
until smooth.
Add boiling water slowly to mixture, stirring until blended. Cover and
chill at least 8 hours.
Punch dough down; divide in half. Turn one mortion out onto a heavily
floured surface,m and knead 3 or 4 times. Roll to 1/4-inch thickness; cut
into 4 x 1-1/2 inch strips.
Brush strips with half of melted butter, and layer, overlapping, in a
greased Bundt or 10-inch tube pan. Repeat procedure with remaining dough
and butter in another greased Bundt or tube pan. Cover and let rise in a
war maplace (85 degrees), free from drafts, 1 1/2 hours or until dough is
doubled in bulk.
Bake at 350 degrees for 30 to 35 minutes or until golden. |
