Apricot Bubble Ring

Name: Apricot Bubble Ring
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1/2 cup warm whole milk (110° to 115°); 1/3 cup butter, melted; 1/3 cup sugar; 2 large eggs, room temperature; 1 teaspoon salt; 3-3/4 to 4 cups all-purpose flour; 3/4 cup sugar; 1 teaspoon ground cinnamon; 6 tablespoons butter, melted, divided; 2/3 cup apricot preserves; 3/4 cup finely chopped walnuts

13 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm whole milk (110° to 115°)
1/3 cup butter, melted
1/3 cup sugar
2 large eggs, room temperature
1 teaspoon salt
3-3/4 to 4 cups all-purpose flour
3/4 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted, divided
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, 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. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan.
4

On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes.
5

Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.