Ingredients

The following ingredients have 14 Servings
  • 1 package active dry yeast ((¼-ounce/7 grams/2¼ teaspoons); or 1 cake fresh yeast (0.6-ounce/18 grams); or 2 teaspoons instant yeast)
  • 1/4 cup warm water ((105 to 115°F for dry yeast; 80 to 85°F for fresh yeast))
  • 3/4 cup warm milk or buttermilk, or 6 tablespoons milk and 6 tablespoons sour cream ((5.125 ounces/180 grams))
  • 1/3 cup granulated sugar ((2.25 ounces/65 grams))
  • 1/2 cup unsalted butter, softened ((1 stick/4 ounces/115 grams))
  • 1 large egg ((1.75 ounces/50 grams))
  • 1 large egg yolk
  • 1 teaspoon table salt
  • 3 3/4 cups unbleached all-purpose flour or bread flour ((18.5 ounces/525 grams))
  • 1 cup dried currants or raisins (optional) ((5 ounces/145 grams))
  • 1/2 cup unsalted butter, melted ((1 stick/4 ounces/115 grams))
  • 1 cup granulated sugar or packed light brown sugar ((7 ounces/200 grams))
  • 2 teaspoons ground cinnamon
  • 1/2-1 cup finely chopped lightly toasted pecans or walnuts ((optional))

Instruction

  • To make the dough: In a small bowl or measuring cup, dissolve the yeast (except instant yeast) in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes. 
  • In a large bowl, combine the yeast mixture, milk, the remaining sugar, butter, egg, egg yolk, and salt.
  • Blend in 1½ cups flour. If using instant yeast, do not dissolve, but add here. Gradually add enough of the remaining flour to make a soft dough.  
  • On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. If using, knead in the currants. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight.Grease a 10-inch (12-cup) tube or Bundt pan or two 9-inch ring molds. (If the pan has a removable bottom, line the outside with foil to prevent the butter from dripping.) In place of a tube pan, place a custard cup or foil lined 1½-inch tube in the center of a round, deep baking pan or casserole.
  • Punch down the dough, knead briefly, and shape into 1-inch balls. Combine the sugar, cinnamon, and, if using, nuts. Dip the balls into the melted butter, then roll in the sugar mixture to lightly coat.
  • Arrange the balls in the prepared pan no more than halfway full. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 45 minutes.Position a rack in the lower third of the oven. Preheat the oven to 375°F (350°F for a convection oven).
  • Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 40 to 50 minutes. Place the pan on a wire rack and let cool for 5 minutes, then loosen the sides of the cake and invert onto a serving platter. Serve warm or at room temperature. Cover with plastic wrap and store at room temperature for up to 2 days. Pull away pieces for your own barrel of fun.