Holiday Bubble Wreath
|Milk||1⁄2 Cup (8 tbs)|
|Unsalted butter||2 Tablespoon|
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105-115Â°F)|
|Flour||2 Cup (32 tbs)|
|Egg topping||1 Cup (16 tbs)|
|Unsalted butter||3 Tablespoon|
|Light corn syrup||1 Tablespoon|
|Light brown sugar||1⁄3 Cup (5.33 tbs), firmly packed|
|Ground cinnamon||1 Teaspoon|
1 Heat milk, sugar, butter, and salt to warm (105°€” 115°F). Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, milk mixture, yeast mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour. Punch down dough.
5 Melt 1 tablespoon butter; add corn syrup and brown sugar. Pour into greased 6-cup Bundt pan. Place pecan halves on this mixture in a decorative pattern.
6 Cut 32 equal pieces, and shape dough into 32 small balls. Melt 2 tablespoons butter; add brown sugar and cinnamon. Roll each ball in this mixture.
7 Place 16 balls in bottom of Bundt pan. Then place another layer of 16 balls over the spaces among balls in the first layer. Cover; let rise in warm place for 30 minutes.
8 Place a baking sheet under lower rack while baking so dough won't fall on oven floor. Bake in a preheated 375°F oven 40 minutes or until done. Cool in pan for 20 minutes. Cool on wire rack.