Directions:
- In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.
- Heat milk, water and 5 tablespoons butter until very warm (120F-130F). 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 on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, 1/2 cup nuts,16 balls, 1/3 cup maple syrup, 1/2 nuts, 16 balls and 1/3 cup maple syrup.
- Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
- Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking.
- Invert on serving plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 826.16 Kcal (3459 kJ) | ||
| Calories from fat | 270.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.07g | 46% | |
|---|---|---|---|
| Cholesterol | 95.64mg | 32% | |
| Sodium | 428.69mg | 18% | |
| Potassium | 271.69mg | 6% | |
| Total Carbs | 121.48g | 40% | |
| Sugars | 39.64g | 159% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 17.71g | 35% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 342.93 Kcal (1436 kJ) | ||
| Calories from fat | 112.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 46% | |
|---|---|---|---|
| Cholesterol | 39.7mg | 32% | |
| Sodium | 177.95mg | 18% | |
| Potassium | 112.78mg | 6% | |
| Total Carbs | 50.43g | 40% | |
| Sugars | 16.45g | 159% | |
| Dietary Fiber | 1.85g | 18% | |
| Protein | 7.35g | 35% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.8mg | 11% | |
| Calcium | 39.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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