Black Raspberry Bubble Ring

• 1 (1/4 ounce) package active dry yeast
• 14 cup warm water
• 1 cup warm milk
• 14 cup sugar, plus
• 2 teaspoons sugar, divided
• 12 cup butter, melted, divided
• 1 egg
• 1 teaspoon salt
• 4 cups flour
• 1 (10 ounce) jarblack seedless raspberry preserves
• 13 cup corn syrup
• 2 tablespoons butter, melted
• 12 teaspoon vanilla extract

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

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

Taken from www.food.com/recipe/black-raspberry-bubble-ring-255900 (may not work)