You are here

Apricot Bubble Balls

Global.Platter's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (110°)
  Milk 1⁄2 Cup (8 tbs), scalded
  Sugar 1⁄3 Cup (5.33 tbs)
  Shortening 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Sifted all purpose flour 4 Cup (64 tbs)
  Eggs 2 , beaten
  Melted butter 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cinnamon 1 Teaspoon
  Apricot preserves 2⁄3 Cup (10.67 tbs)
  Finely chopped walnuts 3⁄4 Cup (12 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

Rate It

Your rating: None
4.126315
Average: 4.1 (19 votes)