Ingredients:
* 1/2 cup warm water, 105 – 115 degrees
* 2 packs dry yeast
* 2/3 cup sugar
* 1 teaspoon salt
* 2 eggs
* 1 cup soft butter
* 4 to 4 1/2 cups flour
* 1 teaspoon baking powder
* 1/2 cup dairy sour cream
* 1 cup sugar
* 2 teaspoons cinnamon
* 2 teaspoons grated orange peel
* 1 cup grated walnuts
* 2/3 cups butter, melted and cooled
Method:
1. In a large mixing bowl, dissolve yeast in the warm water.
2. Add the 2/3 cup sugar, salt, eggs, butter, and 2 cups of the flour mixed with the baking powder, beating until smooth.
3. Stir in enough of the remaining flour to make a soft dough.
4. Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes.
5. Place in a greased deep bowl; turn to bring greased surface to top.
6. Cover with moisture-vapor proof material Let rise in a warm draft-free place until doubled in bulk, about 2 hours.
7.Blend the 1 cup sugar, cinnamon, orange peel and nuts; set aside.
8.Punch down dough. Shape into 36 balls, each about the size of a walnut. Dip balls in melted butter roll in nut mixture. Arrange nut-coated balls in two layers in an un-greased 10 inch tube pan. Cover, let rise until doubled in bulk, about 1 to 1 1/2 hours.
9. Bake at 375 degrees 35 to 40 minutes or until deep golden brown. If desired, cover top of pan with aluminum foil when it reaches desired degree of brown to keep from over-browning. Cool on wire rack 10 minutes. Loosen from pan and remove.
