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Bubble Ring |
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Serves: 12 Print this Recipe1 cup milk scalded 1/2 cup sugar 1/2 cup butter or margarine 1 teaspoon salt 2 packages yeast active dry 2 eggs beaten 4 1/2 cups flour 1/2 cup butter or margarine, melted 1 cup sugar 1/2 cup pecans finely chopped 1 1/2 teaspoons cinnamon ground 1/2 cup raisins In a medium bowl combine milk, sugar, butter or margarine and salt until sugar is dissolved. Cool to warm (105° to 115° F.); add yeast and stir until dissolved. Add eggs and flour; mix to make a soft dough. On a lightly floured surface knead until sm ooth and elastic, about 5 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 45 minutes. Punch down dough and let rest for 10 minutes. Grease a 12-cup fluted tube pan. Place butter or margarine in a shallow dish. In a small bowl mix sugar, nuts and cinnamon. Roll dough into 1-inch balls. Dip in melted butter or margarine; coat with sugar mixture. Place a layer in pan; sprinkle with some raisins. Continue until all dough and raisins are used. Pour any remaining melted butter or margarine over the top of the final layer; sprinkle with remaining sugar mixture. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 350° F. oven for 45 minutes or until golden brown. Remove from pan; cool on a wire rack. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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