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Black Raspberry Bubble Ring

 Black Raspberry Bubble Ring
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
16 ServingsPrep: 35 min. + rising Bake: 25 min.


  • 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 McCormick® Pure Vanilla Extract


  • 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

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Black Raspberry Bubble Ring (continued)

Directions (continued)

  • 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 (16 wedges).