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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
  • Total Time
    Prep: 35 min. + rising Bake: 25 min.
  • Makes
    1 loaf (16 wedges)


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm whole milk (110° to 115°)
  • 1/4 cup plus 2 tablespoons sugar, divided
  • 1/2 cup butter, melted, divided
  • 1 large egg, room temperature
  • 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


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

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  • ebramkamp
    Jan 28, 2020

    This is absolutely delicious. I followed the recipe exactly except I used marionberry jam because that is what I had. It's a not too sweet, puffy golden dough surrounding a sweet filling. It does take a bit of time but once I got in the routine of rolling out the little balls of dough it went pretty fast. It's worth the bit of extra effort. I shared half of this with a neighbor. Later that day I received a text from her requesting the recipe. This is a keeper.

  • Oasis42
    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.

  • lvpeacejoy
    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!!

  • moyer1995
    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!