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1
In large mixing bowl soak yeast with the 1 tsp sugar in the lukewarm water for 10 minutes.
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2
Scald milk; remove from heat and add salt, butter (first amount) and 1/2 cup sugar.
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3
Stir well and cool to lukewarm.
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4
Sift and measure flour.
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5
Add lukewarm milk mixture to risen yeast liquid along with 2 cups of the flour.
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6
Beat well, add eggs and beat well again.
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7
Add 3 1/2 cups more flour and beat as well as you can.
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8
Reserve remaining 1/2 cup flour for flouring the board later.
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9
Cover and let rise in a warm place for 1 hour or until double in bulk.
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10
Mix together in a small bowl, remaining 3/4 cup sugar, grated rind and mace.
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11
Punch down dough, turn out onto floured board and knead 100 times.
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12
Divide in half.
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13
Shape each half into an 18 inch long rope and cut into 18 pieces (to make 36 pieces total).
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14
Generously butter a large bundt pan.
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15
Shape pieces of dough into round smooth balls.
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16
Place in bottom of pan in rings.
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17
Before starting the next layer, brush each layer generously with melted butter and sprinkle with some of the sugar-rind mixture.
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18
End with melted butter and sugar- rind mixture.
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19
Let rise until above rim of pan.
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20
Bake in preheated 350F degree oven for 35-40 minutes.
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21
Watch to make sure top doesn't get brown too quikly.
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22
Cover with foil if necessary.
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23
Cool for 5 minutes.
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24
Loosen sides with a long knife and lift out of pan.
