Ingredients
- 2 (.25 ounce) packages active dry yeast
- 1/4 cup warm water (110 degrees
- F/45 degrees C)
- 3 cups milk
- 1 cup butter
- 10 eggs, beaten
- 1 1/2 cups white sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon orange extract
- 1 1/2 teaspoons vanilla extract
- 10 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter, cubed
- 2/3 cup white sugar
Method
- 1
In a small bowl, dissolve yeast in warm water.
- 2
Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat.· 10m
- 3
Mix in 1 cup butter until melted.
- 4
Let cool until lukewarm.
- 5
In a large bowl, beat together the eggs and 1 1/2 cups sugar.
- 6
Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture.
- 7
Stir in 3 cups flour and the salt.
- 8
Stir in 1/3 of the milk mixture.
- 9
Mix in the remaining flour and milk mixture in two alternating additions.
- 10
Cover bowl, and let rise until doubled, about 45 minutes.· 45m
- 11
In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
- 12
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
- 13
Divide dough into the prepared pans, and sprinkle with the topping mixture.
- 14
Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.· 35m