Bubble Ring

During the summer EC and I went and picked mountains of blackberries, some of which I turned into jam. I then put the jam into Ziplock bags and stuck them in the freezer. Sounds like a good idea, right? Wrong. Somehow the jam leaked through the bag seal and I was left with sticky jam all over the bottom of my freezer. On the positive side, the leaks were slow leaks, so there wasn't too much jam, but there was still enough that it was gross. And I still had a lot of jam. So I started making this Black Raspberry Bubble Ring Breakfast thingy, substituting Blackberry jam for the Black Raspberry Jam. It takes a little bit of time, but it lasts EC and I a whole week, so for a blessed week we don't have to worry about what to have for breakfast, but we have to eat the same thing every day, so there are some draw backs.

I still haven't quite figured out the syrup. Are you supposed to pour it on while the bread is in the pan, thus letting it soak into the bread? But that sounds like it would turn the bread all soggy, so I pour it over it on the first morning, and it forms a kind of lake around the Bubble Ring, so I am thinking this isn't quite right either, but it tastes fine, so whatev.

Black Raspberry Bubble Ring

From Taste of Home

Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup plus 2 tablespoons sugar, divided
1/2 cup butter, melted, divided
1 egg
1 teaspoon salt
4 cups all-purpose flour
1 jar (10 ounces) seedless black raspberry preserves ( I use Blackberry Jam, with seeds)

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, about 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 of preserves on the center of each piece; bring edges together and seal. Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Bake at 350° for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate. Yield: 1 loaf.