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Apricot Bubble Ring

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

20 ServingsPrep: 25 min. + rising Bake: 30 min.

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 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

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.
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.
For filling, combine the sugar and cinnamon in a shallow bowl; set
aside. Punch dough down; cover and let rest for 10 minutes.

2 of 2

Apricot Bubble Ring (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 piece equals 241 calories, 9 g fat (4 g saturated fat), 36 mg cholesterol, 186 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.