Print Options

Back to Apricot Bubble Ring >

Include these items:

Taste of Home Logo

Apricot Bubble Ring

 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.
Nutritional 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.