Ingredients

Yield: 10 servings

1 package (1 tablespoon) yeast
1/4 cup warm water
1/2 cup milk, scalded
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
3 1/2 to 4 cups flour
2 beaten eggs
1/2 cup melted butter or margarine
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup whole almonds
1/2 cup maraschino cherries, drained
1/3 cup dark corn syrup

Directions

Dissolve yeast in warm water. Set aside. Combine scalded milk, 1/3 cup sugar, shortening, and salt in mixing bowl. Cool to lukewarm. When cool, stir in 1 cup flour. Beat well. Add yeast and beaten eggs. Add enough of the remaining flour to make a soft dough. Mix and knead thoroughly and place in bowl. Cover and let rise till double (about 2 hours). Punch down and let rest 10 minutes.

Divide dough into 4 parts, further dividing each part into 10 pieces and shape each piece into a ball. Dip balls in the melted butter and then roll in 3/4 cup sugar mixed with the cinnamon. Arrange 1/3 of the balls in a well-greased 10-inch tube or bundt pan. Sprinkle dough layer with some of the almonds and cherries. Repeat process with dough, almonds and cherries two more times.

Mix corn syrup with any remaining butter and cinnamon/sugar mixture and drizzle over top of dough balls. Cover and let rise in a warm place till double (about 1 hour). Bake at 350 degrees F. for 35 minutes. Cool 5 minutes in pan and then invert and remove pan onto serving platter.

Each serving contains 530 calories, 23g fat, 73g carb, 969mg sodium, 68mg cholesterol.