Holiday Bubble Wreath Recipe
This Holiday Bubble Wreath is a must for your Christmas today. This sweet pecan and cinnamon wreath is going to be a hot favorite of your guests for sure. Try Holiday Bubble Wreath and let me know if you like it.
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Unsalted butter | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Active dry yeast | 1/2 Tablespoon | |
| Warm water | 2 Tablespoon | |
| Flour | 2 Cup (16 tbs) | |
| 1 egg Topping | ||
| Unsalted butter | 3 Tablespoon | |
| Light corn syrup | 1 Tablespoon | |
| 1/3 cup light brown sugar, firmly packed pecan halves | ||
| Ground cinnamon | 1 Teaspoon | |
Directions
1 Heat milk, sugar, butter, and salt to warm (105°€” 115°F). Dissolve yeast in warm water. Set aside for 5 minutes.
2 Combine 1 cup flour, milk mixture, yeast mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour. Punch down dough.
5 Melt 1 tablespoon butter; add corn syrup and brown sugar. Pour into greased 6-cup Bundt pan. Place pecan halves on this mixture in a decorative pattern.
6 Cut 32 equal pieces, and shape dough into 32 small balls. Melt 2 tablespoons butter; add brown sugar and cinnamon. Roll each ball in this mixture.
7 Place 16 balls in bottom of Bundt pan. Then place another layer of 16 balls over the spaces among balls in the first layer. Cover; let rise in warm place for 30 minutes.
8 Place a baking sheet under lower rack while baking so dough won't fall on oven floor. Bake in a preheated 375°F oven 40 minutes or until done. Cool in pan for 20 minutes. Cool on wire rack.
2 Combine 1 cup flour, milk mixture, yeast mixture, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour. Punch down dough.
5 Melt 1 tablespoon butter; add corn syrup and brown sugar. Pour into greased 6-cup Bundt pan. Place pecan halves on this mixture in a decorative pattern.
6 Cut 32 equal pieces, and shape dough into 32 small balls. Melt 2 tablespoons butter; add brown sugar and cinnamon. Roll each ball in this mixture.
7 Place 16 balls in bottom of Bundt pan. Then place another layer of 16 balls over the spaces among balls in the first layer. Cover; let rise in warm place for 30 minutes.
8 Place a baking sheet under lower rack while baking so dough won't fall on oven floor. Bake in a preheated 375°F oven 40 minutes or until done. Cool in pan for 20 minutes. Cool on wire rack.
Chef
