Golden Bubble Ring
|Active dry yeast/2 cakes compressed yeast||2 Tablespoon (2 Packages)|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs), sifted|
|Melted butter/Margarine||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
Combine milk, shortening, 1/2 CUP sugar, and salt.
Cool to lukewarm.
Add 1 cup flour; beat well.
Add yeast mixture and eggs.
Mix in remaining flour, or enough to make soft dough.
Knead on lightly floured surface till smooth and elastic (8 to 10 minutes).
Place in greased bowl, turning once to grease surface.
Cover; let rise in warm place till double (1 to 1 1/4 hours).
Cover; let rest 10 minutes.
Shape into about 28 balls, golf-ball size.
Roll each in melted butter, then in mixture of 3/4 cup sugar and cinnamon.
Arrange in well-greased 9-inch tube pan.
Sprinkle with any remaining sugar mixture.
Let rise in warm place till double (about 1 hour).
Bake in moderate oven (350°) about 35 to 40 minutes.
Cool in pan 15 to 20 minutes.
Invert on rack; remove ring from pan.