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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Both of our daughters received ribbons for this recipe at the 4-H fair. This bubble ring is perfect for serving a crowd at breakfast. Lois Schlickau, Haven, Kansas Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/3 cup butter, melted |
1/3 cup sugar |
2 eggs |
1 teaspoon salt |
3-3/4 to 4 cups king arthur unbleached all-purpose flour |
filling: |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/4 cup butter, melted and cooled |
2/3 cup apricot preserves |
3/4 cup finely chopped walnuts |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 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 elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes.
4. On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into melted butter, then roll in cinnamon-sugar. Place 10 balls in a greased 10-in. fluted tube pan. Spoon half of the apricot preserves between the balls; sprinkle with half of the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 30-35 minutes or until browned. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 20 servings.
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