In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and 5 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 32 pieces; roll into balls. Melt remaining 3 tablespoons butter; dip balls in butter. In bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. Repeat layers. Top with remaining 1/3 cup syrup. *Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Bake at 375ºF for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. Cool in pan on wire rack for 10 minutes. Invert onto serving plate.
NOTES : *Cool Rise Method: Shape loaf as directed. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. To bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. Bake and cool as directed.
How to make it
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