Milk Chocolate Bubble Ring Food

MILK CHOCOLATE BUBBLE RING

Milk Chocolate Bubble Ring image

My daughter discovered this in one of my chocolate cookbooks. She wanted to try it so I just let her do her thing (she was 13 at the time) and we all loved it. We have made it many times since. Delicious!

Provided by bert2421

Categories Breads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 5

Ingredients

2 packages refrigerated biscuits
20 milk chocolate kisses
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Steps:

Remove biscuits from packages; separate into individual biscuits.
Using your hands, flatten each biscuit into a 2 1/2- 3-inch round of dough.
Unwrap the milk chocolate kisses.
Place a chocolate kiss, point side up, in the center of each round of dough.
Bring the edge of the dough up and around the kiss to form a ball.
Pinch the edge of the dough together to seal firmly.
In a small bowl, combine sugar and cinnamon.
Dip each ball of dough into the melted butter, then roll it in the sugar mixture.
Arrange the coated balls of dough in a greased 6 cup ring mold.
(Bundt or other) Form two layers, positioning the balls of dough in the second layer between the balls of the first layer.
Bake at 375 for about 20 minutes or til golden brown.
Cool 1 minute on a wire rack.
Invert onto a serving place.
Serve warm.

CARAMEL BUBBLE RING

Caramel Bubble Ring image

Lots of caramel and ice cream topping make this quick pull-apart bread oh so gooey and delicious. It truly is a finger-lickin' good baked good.-Laura Clifton, Wenatchee, Washington

Provided by Taste of Home

Time 35m

Yield 16 servings.

Number Of Ingredients 7

Ingredients

3/4 cup sugar
4 teaspoons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans, divided
2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter, melted

Steps:

Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 220mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT BUBBLE RING

Apricot Bubble Ring image

Both of our daughters received ribbons for this recipe at the 4-H fair. This bubble ring is perfect for serving a crowd at breakfast. -Lois Schlickau, Haven, Kansas

Provided by Taste of Home

Time 55m

Yield 20 servings.

Number Of Ingredients 14

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm whole milk (110° to 115°)
1/3 cup butter, melted
1/3 cup sugar
2 large eggs, room temperature
1 teaspoon salt
3-3/4 to 4 cups all-purpose flour
FILLING:
3/4 cup sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted, divided
2/3 cup apricot preserves
3/4 cup finely chopped walnuts

Steps:

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., 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 hour. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 252 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 185mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

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