Orange Bubble Bread

Name: Orange Bubble Bread
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 teaspoon plus 1/4 cup sugar, divided; 1 cup warm whole milk (110° to 115°); 3-1/2 to 4 cups all-purpose flour; 1 teaspoon salt; 1/2 cup cold butter; 2 large eggs, lightly beaten; 3/4 cup orange juice; 3/4 cup orange marmalade; 4 to 5 tablespoons sugar; 2 tablespoons plus 1 teaspoon butter; 3/4 teaspoon grated orange zest; 1 cup sweetened shredded coconut, toasted, divided; 1/2 cup golden raisins

14 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 teaspoon plus 1/4 cup sugar, divided
1 cup warm whole milk (110° to 115°)
3-1/2 to 4 cups all-purpose flour
1 teaspoon salt
1/2 cup cold butter
2 large eggs, lightly beaten
3/4 cup orange juice
3/4 cup orange marmalade
4 to 5 tablespoons sugar
2 tablespoons plus 1 teaspoon butter
3/4 teaspoon grated orange zest
1 cup sweetened shredded coconut, toasted, divided
1/2 cup golden raisins

Directions

1

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; set aside. In a large bowl, combine 3-1/2 cups flour, salt and remaining sugar. Cut in butter until crumbly. Stir in eggs. Stir in yeast mixture and enough remaining flour until mixture forms a firm ball (mixture will be slightly sticky).
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 1-1/4 hours.
3

Meanwhile, for syrup, combine the orange juice, marmalade, sugar, butter and orange zest in a saucepan. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place 1/2 cup syrup and 1/2 cup coconut on the bottom of a greased 10-in. tube pan.
4

Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Roll each into a 1-in. ball. Dip each into remaining orange syrup. Place 16 balls in prepared pan. Sprinkle with half of the raisins and 1/4 cup coconut. Top with remaining balls, raisins and coconut. Cover and let rise until doubled, about 45 minutes.
5

Bake at 350° for 40-50 minutes or until golden brown. Cool for 5 minutes before inverting bread onto a serving plate.