Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 1 cup warm milk (110 to 115 )

  4. 1/4 cup plus 2 tablespoons sugar, divided

  5. 1/2 cup butter, melted, divided

  6. 1 egg

  7. 1 teaspoon salt

  8. 4 cups all-purpose flour

  9. 1 jar (10 ounces) seedless black raspberry preserves

  10. SYRUP:

  11. 1/3 cup corn syrup

  12. 2 tablespoons butter, melted

  13. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Black Raspberry Bubble Ring Recipe photo by Taste of Home 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, 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. 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. Yield: 1 loaf.


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