In a standup mixer with a paddle attachment add yeast, sugar, salt and 1 cup flour. Add hot water and mix at medium speed for 2 min. or until smooth. Add eggs one at a time and beat well after each. Add 2 more cups of flour slowly and mix well. Add butter, a few pieces at at time and mix well until completely incorporated. Add the remaining flour, dough will still be sticky.

Cover the bowl with plastic wrap, let rise for 3 hours until doubled. Deflate and cover again, refrigerate for 6-18 hours. Dough can be frozen at this point if desired. Thaw before proceeding.

Prepare a bundt pan by spraying with a cooking oil and flouring. Preheat oven to 375 F. Sprinkle the bottom of the pan with 1/3 of the bacon pieces.

After the final rise, pinch off small amounts of dough, I did smaller balls towards the inside and larger on the outside. Stuff each ball with one quarter of the sausage. You will make 48 balls stuffed with 48 sausages. Add 24 balls to the pan, then sprinkle with another third of bacon and half the cheese. Continue placing the balls in the pan that are stuffed with sausage. Top with the last 1/3 of bacon and the remaining cheese.

Bake for 30 min. Cover and reduce heat to 350F. and bake for another 20 min. making sure the outside is not getting too browned. Let cool but best served still warm but not hot. Whisk the melted butter and maple syrup together. Serve with the dipping sauce.