Bubble Ring

Serves: 12
Total Calories: 442


1 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.

Nutritional Facts:

Serves: 12
Total Calories: 442
Calories from Fat: 168

This Bubble Ring recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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