Black Raspberry Bubble Ring

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/4 cup plus 2 tablespoons sugar, divided
• 1/2 cup butter, melted, divided
• 1 large egg
• 1 teaspoon salt
• 4 cups all-purpose flour
• 1 jar (10 ounces) seedless black raspberry preserves
• 1/3 cup corn syrup
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

1. In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal.
4. Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes.
5. Bake at 350u0b0 for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate.

active dry yeast, warm water, milk, sugar, butter, egg, salt, allpurpose, black raspberry preserves, corn syrup, butter, vanilla

Taken from www.tasteofhome.com/recipes/black-raspberry-bubble-ring/ (may not work)