Maple Bubble Bread
TOTAL TIME: Prep: 45 min. + rising Bake: 30 min. + cooling
YIELD: 20 servings.
This is my family's favorite breakfast bread. With a scrumptious topping of maple syrup and brown sugar, it's the perfect start to a special day.—Hannah Cobb, Owings Mills, Maryland
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/4 cup warm water (110° to 115°)
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1 cup warm 2% milk (110° to 115°)
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1/3 cup butter, melted
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1/4 cup sugar
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1 large egg, room temperature
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1 large egg yolk, room temperature
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1/2 teaspoon salt
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5 cups all-purpose flour
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TOPPING:
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2/3 cup maple syrup
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2 tablespoons butter
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1 cup packed brown sugar
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1/2 teaspoon ground cinnamon
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3 tablespoons butter, melted
Directions
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1.
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
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2.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
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3.
In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.
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4.
Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.
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5.
Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.
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6.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts
1 piece: 258 calories, 7g fat (4g saturated fat), 37mg cholesterol, 117mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 4g protein.
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