Bubble Ring

Yes, today we're going to show you how to make a bubble ring. AKA sticky buns. Stop snickering.

BUBBLE RING
Basic dough:
2 packages active dry yeast
½ cup warm water
¼ cup sugar
2 teaspoons salt
½ cup shortening
2 cups milk, scalded
7 - 8 cups flour, sifted
2 eggs, beaten

Bubble ring:
half of the basic dough recipe
½ cup butter, melted
1 cup sugar
1 teaspoon cinnamon
¾ cup chopped nuts
½ cup raisins
¼ cup candied cherries

For dough: soften yeast in warm water. Add sugar, salt and shortening to saucepan of scalded milk. Stir until shortening melts, then cook on the stove until mixture is lukewarm. Take off the stove and beat in 3 cups flour. Stir in eggs and yeast, beating well. Add remaining flour to form a soft dough. Let rest 10 minutes, then knead on lightly floured surface until dough is smooth and satiny. Place dough in a greased bowl, turning once to grease the top. Cover with a damp dishtowel and let rise in a warm place until doubled in bulk. Punch dough down and divide into halves. Let dough rest.

NOTE: Since the bubble ring recipe only uses half the dough, the other half may be formed and baked as rolls. Yes, this is a BONUS recipe!

For bubble ring: roll dough into balls the size of walnuts, hiding raisins and cherries inside each ball. Roll each ball in melted butter, then in sugar and cinnamon, then in chopped nuts. Place balls in a ring mold so they barely touch each other, cover and allow to rise until doubled.

Preheat oven to 375 degrees. Bake bubble ring 35-40 minutes. Invert on a rack to cool and allow to sit for 5 minutes. Makes one delicious bubble ring. Oh, and bonus rolls! Or double up on the bubble ring ingredients and make TWO delicious bubble rings!

Contributor: Kathleen Ashton