Publisher Photo
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Apricot Bubble Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p54

Nutritional Facts

1 piece: 241 calories, 9g fat (4g saturated fat), 36mg cholesterol, 186mg sodium, 37g carbohydrate (18g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  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 hour.
  3. For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes.
  4. 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.
  5. 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.
Originally published as Apricot Bubble Ring in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forApricot Bubble Ring

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review