Best Bubble Herb Ring Recipes

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GARLIC AND HERB PULL APART BREAD



Garlic and Herb Pull Apart Bread image

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons warm water
1 1/4 teaspoons instant yeast
1/2 cup plus 1 teaspoon sugar
1 large egg, lightly beaten
2 tablespoons olive oil, plus more for greasing
1 teaspoon kosher salt
1/4 cup cold water
1/4 cup boiling water
2 cups all-purpose flour, plus 1/2 cup or more as needed
4 cloves garlic, grated
1/4 cup chopped parsley
2 tablespoons chopped chives
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons grated Parmesan
1 1/2 cups jarred marinara sauce
1/2 cup half-and-half

Steps:

  • In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
  • Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
  • Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
  • Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
  • Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
  • While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

CINNAMON BUBBLE RING



Cinnamon Bubble Ring image

Make and share this Cinnamon Bubble Ring recipe from Food.com.

Provided by 4-H Mom

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

1/4 cup sugar
1/2 teaspoon ground cinnamon
1 (11 ounce) package refrigerated French bread dough
1 1/2 teaspoons butter

Steps:

  • Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
  • Combine sugar and cinnamon in a small bowl.
  • Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
  • Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
  • Serve warm.

BLITZ BUBBLE RING



Blitz Bubble Ring image

Make and share this Blitz Bubble Ring recipe from Food.com.

Provided by Chef Boy Mar-10

Categories     Breads

Time 1h

Yield 12 Pieces, 10-12 serving(s)

Number Of Ingredients 6

4 (7 1/2 ounce) cans of regular pillsbury biscuits
2 (8 ounce) packages cream cheese
2 cups sugar
2 teaspoons ground cinnamon
1/2 cup butter (melted)
1 1/2-2 cups chopped pecans (depending on preference)

Steps:

  • Flatten each biscuit to approximately 3".
  • Cut each package of cream cheese into 20 squares.
  • Place 1 square of cream cheese into the center of each flattened biscuit.
  • Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese.
  • Pinch and seal each biscuit.
  • Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important).
  • Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan.
  • Sprinkle a small handful of chopped pecans around pan.
  • Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking).
  • Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits.
  • Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans.
  • Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary).
  • When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.

Nutrition Facts : Calories 806.6, Fat 50.4, SaturatedFat 19.3, Cholesterol 76.9, Sodium 721.5, Carbohydrate 82.5, Fiber 3.1, Sugar 43.9, Protein 10.3

CARAMEL BUBBLE RING



Caramel Bubble Ring image

This recipe is from BHG (advertisement for one of their cookbooks.) I can't use their picture but it looks delicious!

Provided by marisk

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

1/3 cup chopped pecans
3/4 cup sugar
4 teaspoons ground cinnamon
2 (11 ounce) packages refrigerated breadstick dough (has 12 in each package)
1/3 cup butter, melted (or margarine)
1/2 cup caramel topping
2 tablespoons maple syrup

Steps:

  • Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
  • In a small bowl stir together sugr and cinnamon; set aside.
  • Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.
  • Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
  • Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
  • Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

Nutrition Facts : Calories 191.5, Fat 8.8, SaturatedFat 4.1, Cholesterol 16.4, Sodium 101.4, Carbohydrate 29.7, Fiber 1, Sugar 17.5, Protein 0.7

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