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Apricot Bubble Balls Recipe
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110Â°)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sifted all purpose flour||4 Cup (64 tbs)|
|Eggs||2 , beaten|
|Melted butter||1⁄4 Cup (4 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Apricot preserves||2⁄3 Cup (10.67 tbs)|
|Finely chopped walnuts||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 5636 Calories from Fat 2138
% Daily Value*
Total Fat 248 g382.2%
Saturated Fat 61.9 g309.4%
Trans Fat 9 g
Cholesterol 550.4 mg
Sodium 2152.4 mg89.7%
Total Carbohydrates 783 g261%
Dietary Fiber 29.7 g118.8%
Sugars 342.3 g
Protein 99 g197.3%
Vitamin A 62.6% Vitamin C 117.1%
Calcium 50.6% Iron 177.7%
*Based on a 2000 Calorie diet
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.