Black Raspberry Bubble Ring |
|
 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Mmm. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/4 cup warm water |
1 cup warm milk |
1/4 cup sugar, plus |
2 teaspoons sugar, divided |
1/2 cup butter, melted, divided |
1 egg |
1 teaspoon salt |
4 cups flour |
1 (10 ounce) jar black seedless raspberry preserves |
1/3 cup corn syrup |
2 tablespoons butter, melted |
1/2 teaspoon vanilla extract |
Directions:
1. In a large mixing bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elcastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3 inch disk. Place about 1 t. of preserves on the center of each piece; bring edges together and seal.
4. Place 16 dough balls in a greased 10 inch fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 T. sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes.
5. Bake at 350 for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate.
|
|