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Orange Bubble Bread

 Orange Bubble Bread
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
16 ServingsPrep: 35 min. + rising Bake: 40 min.

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 King Arthur Unbleached 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

Directions

  • 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).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.

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Orange Bubble Bread (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • 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.
  • 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.
  • 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).
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.