Maple Monkey Loaf

In a large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.

Heat milk, water and 5 tablespoons butter until very warm (120 degrees F to 130 degrees F). Stir into dry ingredients. Stir in eggs and enough remaining flour to make a soft dough.

Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest on a floured surface for 10 minutes.

Divide dough into 32 pieces. Roll each piece into a ball. Melt remaining 3 tablespoons butter, then dip balls in butter.

In the bottom of a 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 and let rise in a warm, draft-free place until doubled in size, about 30 to 40 minutes.

Bake at 375 degrees F for 35 minutes or until done. Cover with foil during last 10 minutes to prevent excess browning.

Cool in pan on a wire rack for 10 minutes. Invert onto serving plate.