Tuesday, October 18, 2016

MAPLE BUBBLE BREAD

This is a recipe from an old Country Woman magazine.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour
  • TOPPING:
  • 2/3 cup maple syrup
  • 2 tablespoons butter
  • 1 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside.

Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture.

Place eight rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm. 

Yield: 20 servings.


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