Black Raspberry Bubble Ring Recipe

Black Raspberry Bubble Ring Recipe photo by Taste of Home

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I first made this pretty bread years ago for a 4-H project. It helped me win Grand Champion for my county and took me to the Ohio State Fair. It takes some time to make, but I pull out this recipe any time I want a breakfast or dessert that will really impress. —Kila Frank, Reedsville, Ohio

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Black Raspberry Bubble Ring Recipe

Prep: 35 min. + rising Bake: 25 min.

Yield: 16 Servings

35 25 60

Ingredients

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

Directions

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.
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.
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.
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.
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.

Originally published as Black Raspberry Bubble Ring in Taste of Home October/November 2007, p29

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Black Raspberry Bubble Ring

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Reviewed on Dec. 22, 2010 by lvpeacejoy

This is very good. I made the dough in my bread machine, used blackberry preserves, and in place of the cornsyrup I used Agave Nectar, turned out so good. I've been asked to make two of these to bring to our holiday dinner this year!!

Reviewed on Nov. 27, 2010 by moyer1995

This was delicious!!! The only thing I did different was use seedless blackberry jam. It's what I had. Will definitely make this again, and again, and again.........YUM!