Golden Dumpling Coffee Cake

Golden Dumpling Coffee Cake

2 packages yeast
1 cup warm whole milk
1 teaspoon sugar plus 1 cup sugar
1 pound sweet butter
4 eggs
1 teaspoon salt
5-1/2 to 6 cups flour
Melted butter
Cinnamon sugar
Ground nuts

Dissolve the yeast in the milk and 1 teaspoon sugar, mixing well. While the yeast is proofing (about 10 or 15 minutes) cream together the butter and 1 cup of sugar. Then add 4 eggs, one at a time, and beat well. Add yeast mixture and mix well on low speed until incorporated. Then add salt and 5 1/2 to 6 cups of flour and mix well. If the day were damp you probably would need 6 cups of flour. Refrigerate at least 4 hours. Roll out the dough. Take a shot glass and punch out circles and make little balls with the dough. Dip the balls in melted butter and roll in cinnamon sugar and ground nuts. Put around greased small tube pan. Layer the balls alternately each row, one on top of the other. Let rise until double, about 45 minutes to 1 hour. Bake in a preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 20 minutes or until golden brown. Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.