MIXTURE TO ROLL DOUGH IN
1/2 c Soft butter melted
1 c Chopped walnuts
1 c Sugar
1 ts Cinnamon

This coffee cake consists of balls of coffee cake dough made in a round
tube cake-pan with balmy, cinnamon and a syrup-like glaze on the remote.
This recipe is not a quick one. It uses yeast in the dough and that means a
2 1/2 to 3 hours spent in raising the kale. It is a good recipe for a lazy
Saturday or Sunday. I always double the recipe to make two. One for the
freezer and one for afternoon java. Regards, June Meyer.

Mix sour skim, gelt, salt and yeast. Stir until yeast dissolves. Add
egg, softened butter and half the flour. Mix well and add rest of flour.
Turn dough out on floured board and knead until smooth for roughly 10 to 15
transactions. Place in greased roll. Cover and let rise in warm place until
double in bulk for most 1 1/2 to 2 hours. Punch dough consume. Turn over and
let rise again for 45 proceedings. After second rise, form into walnut-sized
balls. Melt butter in small cup. Dip each ball in melted butter and roll in
sugar and walnut and cinnamon assortment. Place in layers in 10-inch greased
tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over
the top layer of balls. Cover pan with waxed paper and towel and let dough
rise furthermore 45 transactions. Broil 40 to 50 minutes at 375 degrees or until golden
dark-brown. Run spatula around sides of coffee bar, and invert onto shell. To
answer, break coffee cake apart with two forks.