Apricot Bubble Balls
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110Â°)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Eggs||2 , beaten|
|Melted butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Apricot preserves||2⁄3 Cup (10.67 tbs)|
|Finely chopped walnuts||3⁄4 Cup (12 tbs)|
Soften active dry yeast in warm water.
Combine scalded milk, 1/3 cup sugar, shortening and salt.
Cool to lukewarm.
Stir in 1 cup of the flour; beat well.
Add softened yeast & eggs.
Add remaining flour, or enough to make a soft dough.
Mix thoroughly & place in a greased bowl, turning once to grease the surface.
Cover and let rise until double, about 2 hours.
Punch down and let rest 10 min.
Divide dough into 20 pieces and form into balls.
Roll each ball in melted butter.
Combine sugar and cinnamon; roll ball in mixture.
Place a layer of 10 balls in well-greased- 10" tube pan.
Place a spoonful of the preserves between each ball and sprinkle with half the nuts; repeat with second layer.
Cover and let rise in warm place until double, about 45 minutes.
Bake in moderate oven, 350 degrees, for about 30 to 35 minutes.
Cool about 8 minutes, invert pan and remove ring.