4 c. flour
1/3 c. sugar
1 package dry yeast
6 T unsalted butter (room temp)
1 t. salt
2 eggs (at room temp)
1/2 c warm milk
To make the dough, with the paddle attachment on the mixer, combine 2 cups of the flour, the yeast stirred into 1/2 c. warm water, granulated sugar and salt. Add the warm milk and beat on medium speed for 1 minute. Add the butter, eggs and beat for 1 minute. Switch to the dough hook. Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl. Knead on low speed until soft, smooth and springy, about 5 minutes. Transfer to an oiled deep bowl and turn once to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
When the dough has risen, put it on a floured surface, and cut into 50 small pieces.
Roll these into balls, and roll in 1/4 cup sugar and 1 t. cinnamon, and put them into a greased bundt pan. Pour glaze over the whole pan. Cover again and let rise another 1 1/2 hours, OR overnight in fridge, and then 1 1/2 hrs. in the morning before baking.
Glaze:
3/4 c. sugar
2 t. cinnamon
6 oz. butter
2 T. light corn syrup
2 T. water
Combine all ingredients and cook until sugar is dissolved. Pour over balls of dough, before second rising.
Bake at 350 for 35-40 minutes . Let sit in pan for 5-10 minutes on a rack, then flip warm loaf on serving plate. Serve warm.
