I first made this pretty bread years ago for a 4-H project. It helped me win grand champion for my county and took me to the Ohio State Fair. It takes some time to make, but I pull out this recipe anytime I want a breakfast or dessert that will really impress. —Kila Frank, Reedsville, Ohio
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1/4 cup plus 2 tablespoons sugar, divided
- 1/2 cup butter, melted, divided
- 1 large egg, room temperature
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 jar (10 ounces) seedless black raspberry preserves
- syrup:
- 1/3 cup corn syrup
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
Directions
- In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 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 1-1/4 hours.
- Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon preserves on the center of each disk; bring edges together and seal into a rough ball shape.
- Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Meanwhile, preheat oven to 350°.
- Bake until golden brown, 25-30 minutes. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate.
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