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Orange Bubble Bread Recipe

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This sweet version of bubble bread is dotted with raisins and topped with an orange glaze. My great-aunt shared the recipe with me. —Cyndie Wowchuk, Saskatoon, Saskatchewan
TOTAL TIME: Prep: 35 min. + rising Bake: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 40 min.
MAKES: 16 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon plus 1/4 cup sugar, divided
  • 1 cup warm milk (110° to 115°)
  • 3-1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup cold butter
  • 2 eggs, lightly beaten
  • ORANGE SYRUP:
  • 3/4 cup orange juice
  • 3/4 cup orange marmalade
  • 4 to 5 tablespoons sugar
  • 2 tablespoons plus 1 teaspoon butter
  • 3/4 teaspoon grated orange peel
  • 1 cup flaked coconut, toasted, divided
  • 1/2 cup golden raisins

Nutritional Facts

1 slice equals 294 calories, 11 g fat (7 g saturated fat), 48 mg cholesterol, 263 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk; set aside. In a large bowl, combine 3-1/2 cups flour, salt and remaining sugar. Cut in butter until crumbly. Stir in eggs. Stir in yeast mixture and enough remaining flour until mixture forms a firm ball (mixture will be slightly sticky).
  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. Meanwhile, for syrup, combine the orange juice, marmalade, sugar, butter and orange peel in a saucepan. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place 1/2 cup syrup and 1/2 cup coconut on the bottom of a greased 10-in. tube pan.
  4. Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Roll each into a 1-in. ball. Dip each into remaining orange syrup. Place 16 balls in prepared pan. Sprinkle with half of the raisins and 1/4 cup coconut. Top with remaining balls, raisins and coconut. Cover and let rise until doubled, about 45 minutes.
  5. Bake at 350° for 40-50 minutes or until golden brown. Cool for 5 minutes before inverting bread onto a serving plate. Yield: 1 loaf (16 slices).
Originally published as Orange Bubble Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p48

Nutritional Facts

1 slice equals 294 calories, 11 g fat (7 g saturated fat), 48 mg cholesterol, 263 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

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