Orange Bubble Bread Recipe
Ingredients
| Skim milk | 1 Cup (16 tbs), scalded | |
| Sugar | 2 Teaspoon | |
| Yeast envelope | 1 | |
| Eggs | 2 , beaten | |
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter | 1/2 Cup (16 tbs), chilled | |
| Orange Syrup, toasted coconut, raisins | ||
Directions
Combine lukewarm milk, 2 teaspoons sugar and yeast and stand until dissolved.
Add eggs.
Cut fat into dry ingredients.
Stir in liquids.
Knead until smooth.
Let rise until double.
Punch down and cut into 1-inch pieces.
Roll into balls.
Spread 3/4 cup syrup and toasted coconut in bottom of greased, large angel-cake pan.
Dip balls in syrup, roll in coconut, and arrange in layers with a few raisins between.
Let rise until double.
Bake at 375F for 40 minutes.
Invert.
Brush with syrup.
Add eggs.
Cut fat into dry ingredients.
Stir in liquids.
Knead until smooth.
Let rise until double.
Punch down and cut into 1-inch pieces.
Roll into balls.
Spread 3/4 cup syrup and toasted coconut in bottom of greased, large angel-cake pan.
Dip balls in syrup, roll in coconut, and arrange in layers with a few raisins between.
Let rise until double.
Bake at 375F for 40 minutes.
Invert.
Brush with syrup.
Chef
