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Categories:
active dry yeast water warm milk sugar sugar butter egg salt flour raspberry preserves corn syrup butter vanilla
Viewed: 37 - Published at: 8 years agoIngredients
- 1 (1/4 ounce) package active dry yeast
- 14 cup warm water
- 1 cup warm milk
- 14 cup sugar, plus
- 2 teaspoons sugar, divided
- 12 cup butter, melted, divided
- 1 egg
- 1 teaspoon salt
- 4 cups flour
- 1 (10 ounce) jarblack seedless raspberry preserves
- 13 cup corn syrup
- 2 tablespoons butter, melted
- 12 teaspoon vanilla extract
Method
- In a large mixing 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 elcastic, about 6-8 minutes.
- Place in a greased bowl, turning once to greased 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 inch disk.
- Place about 1 t. of preserves on the center of each piece; bring edges together and seal.
- Place 16 dough balls in a greased 10 inch fluted tube pan.
- Brush with half of the remaining butter; sprinkle with 1 T. 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.
