Black Raspberry Bubble Ring

Name: Black Raspberry Bubble Ring
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 1/4 cup plus 2 tablespoons sugar, divided; 1/2 cup butter, melted, divided; 1 large egg; 1 teaspoon salt; 4 cups all-purpose flour; 1 jar (10 ounces) seedless black raspberry preserves; 1/3 cup corn syrup; 2 tablespoons butter, melted; 1/2 teaspoon vanilla extract

12 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar, divided
1/2 cup butter, melted, divided
1 large egg
1 teaspoon salt
4 cups all-purpose flour
1 jar (10 ounces) seedless black raspberry preserves
1/3 cup corn syrup
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Directions

1

In a large 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 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 1-1/4 hours.
3

Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal.
4

Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon 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.