Hungarian Coffee Cake

• 1 c. scalded milk
• 1/2 c. sugar
• 1/2 c. Crisco
• 1 tsp. salt
• 2 pkg. yeast, dissolved in 1/2 c. water
• 1/2 to 3/4 c. chopped nuts
• 2 eggs, beaten
• 4 1/2 c. sifted flour
• 1 stick margarine, melted
• 3/4 c. sugar
• 1 tsp. cinnamon

1. Over low heat mix milk, 1/2 cup sugar, Crisco and salt; cool to lukewarm.
2. Add dissolved yeast, eggs and flour.
3. Mix well, dough will be sticky.
4. Knead on floured board; cover and let rise 1 hour or until doubled.
5. Punch down, let rest 10 minutes.
6. Pinch off dough and shape into ping pong size balls.
7. Roll in melted margarine and mixture of 3/4 cup sugar, cinnamon and nuts.
8. Arrange balls in 2 rows in large greased tube pan.
9. Place a second layer of 2 rows on top; sprinkle with remaining nut mixture and melted margarine.
10. Cover and let rise until doubled.
11. Bake at 350u0b0 for 40 to 50 minutes.
12. Cover top lightly with foil during last 20 minutes of baking.
13. Remove foil, let cool 15 minutes and invert on serving platter.

milk, sugar, crisco, salt, yeast, nuts, eggs, flour, margarine, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946946 (may not work)