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Apple-Nut Coffee Cake

1½ loaves Bridgford Frozen Ready-Dough®, thawed
1 cup apples, peeled, cored and finely diced
1½ cups finely chopped walnuts, divided use
½ cup brown sugar, divided use
½ cup sugar, divided use
1 tsp cinnamon
½ cup melted butter or margarine

In a medium size bowl, mix together apples, ½ cup walnuts, ¼ cup brown sugar, ¼ cup sugar and cinnamon. Leave the remaining sugars and nuts for later. Divide dough into 36 pieces (24 pieces for whole loaf and 12 pieces for half loaf). On a lightly floured board, press each piece into a circle approximately 2-3 inches in diameter. Fill each dough round with approximately ½ tbsp of apple filling. Seal edges and form into balls. Set aside. In a separate dish, mix together the remaining cup of walnuts, ¼ cup of brown sugar, and ¼ cup of sugar. Dip each dough ball in melted butter and roll in sugar/nut mixture. Place in greased bundt or tube pan. Let rise until dough rises to just under top of pan (about 1 hour). Bake at 350° on middle rack in oven for 40-45 minutes or until it sounds hollow when tapped on top. (Cover coffee cake with foil after 30 minutes if browning too quickly.) Remove from oven and invert onto wire rack to cool.

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