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1
Dissolve the yeast in the milk and 1 teaspoon sugar, mixing well.
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2
While the yeast is proofing (about 10 or 15 minutes) cream together the butter and 1 cup of sugar.
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3
Then add 4 eggs, one at a time, and beat well.
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4
Add yeast mixture and mix well on low speed until incorporated.
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5
Then add salt and 5 1/2 to 6 cups of flour and mix well.
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6
If the day were damp you probably would need 6 cups of flour.
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7
Refrigerate at least 4 hours.
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8
Roll out the dough.
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9
Take a shot glass and punch out circles and make little balls with the dough.
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10
Dip the balls in melted butter and roll in cinnamon sugar and ground nuts.
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11
Put around greased small tube pan.
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12
Layer the balls alternately each row, one on top of the other.
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13
Let rise until double, about 45 minutes to 1 hour.
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14
Bake in a preheated 375 degree oven for 15 minutes then lower oven to 350 and bake for another 1 hour 20 minutes or until golden brown.
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15
Turn out immediately onto large plate and hold for few seconds so that all of the dough will come out.
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16
Melt the chocolate on top of stove with sugar.
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17
Can be somewhat of a grainy consistency.
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18
Roll out 1/4 of the dough pretty thin, then put the chocolate mixture starting at wide end and 1/2-inch away from sides and 2 inches away from bottom.
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19
Roll up like a jelly roll and put on parchment lined cookie sheets.
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20
Use the beaten egg wash on top.
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21
Bake in a preheated 375 degree oven for 20 to 25 minutes.
