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Black Raspberry Bubble Ring Recipe
Black Raspberry Bubble Ring Recipe photo by Taste of Home
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Black Raspberry Bubble Ring Recipe

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5 3 6
Publisher Photo
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
TOTAL TIME: Prep: 35 min. + rising Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 25 min.
MAKES: 16 servings

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 large 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

Nutritional Facts

1 slice: 274 calories, 8g fat (5g saturated fat), 34mg cholesterol, 220mg sodium, 46g carbohydrate (18g sugars, 1g fiber), 4g protein.

Directions

  1. 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 (16 wedges).
Originally published as Black Raspberry Bubble Ring in Taste of Home October/November 2007, p29


Reviews for Black Raspberry Bubble Ring

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Oasis42 User ID: 8690165 241354
Reviewed Jan. 8, 2016

"I just made this and I have to say it was pretty tasty. It was so fragrant while baking and I couldn't wait to try it. I decided to leave out the syrup mixture and I let it sit 10 minutes before digging in. The bread had the perfect amount of sweetness and was not dry. The only thing I want to change for my next attempt is to use blueberry jam instead. I felt like the one called for was too sweet and overpowered the bread."

MY REVIEW
lvpeacejoy User ID: 4899247 168279
Reviewed Dec. 22, 2010

"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!!"

MY REVIEW
moyer1995 User ID: 4142334 157454
Reviewed Nov. 27, 2010

"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!"

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