*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Combine yeast, 1 cup dark brown sugar and water in a large bowl and let stand for 10 minutes.
- Melt 1/2 cup butter in saucepan, add salt and milk. Stir and heat for a minute or two until milk is warmed.
- Add butter mixture to yeast mixture and stir.
- Add whole eggs and yolk; stir until thoroughly mixed.
- Stir in flour, 1 cup at a time, until mixture is stiff.
- Turn onto lightly floured board or cloth and knead for 10 minutes or until elastic, adding more flour if necessary. Place in buttered bowl and cover.
- Let rise in warm place until doubled, about 1 1/2 to 2 hours.
- Punch dough down and let rest for 10 minutes on a floured surface.
- Meanwhile, melt 1 cup of butter with 1 cup sugar.
- Butter or grease a 10-inch bundt or tube pan.
- Roll dough into 1 1/2 inch balls. Should make 40 balls. While making balls, roll each one in brown sugar mixture.
- Coat heavily with the butter/sugar syrup, then layer loosely in pan, sprinkling chocolate chips evently over them as you add them.
- Place pan on baking sheet and pour any remaining butter mixture over dough.
- Cover loosely and let rise in a warm place until almost doubled in size (45 min - 1 1/2 hours; rising times may vary).
- Place sheet and pan in a preheated 350°F oven and bake for 50-60 minutes. Before serving, garnish with lemon slices and serve warm.
This recipe was originally published in the 1990 Sweet Treasures Collection.