APRICOT BUBBLE RING

Apricot Bubble Ring image

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

Provided by Taste of Home

Time 55m

Yield 20 servings.

Number Of Ingredients 14

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm whole milk (110° to 115°)
1/3 cup butter, melted
1/3 cup sugar
2 large eggs, room temperature
1 teaspoon salt
3-3/4 to 4 cups all-purpose flour
FILLING:
3/4 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted, divided
2/3 cup apricot preserves
3/4 cup finely chopped walnuts

Steps:

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, 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. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.