| | Directions | | In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 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, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3" disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal. Place 16 dough balls in a greased 10" fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Bake at 350 for 25-30 minutes or until golden brown. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate. |
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| Ingredients | | - |  | 1 package active dry yeast (1/4 ounce pkg) |
| - | | 1/4 cup Warm Water (110° to 115°) |
| - | | 1 cup warm milk (110° to 115°) |
| - | | 1/4 cup plus 2 T. sugar, divided |
| - | | 1/2 cup butter, melted, divided |
| - | | 1 jar Healthy Purple Seedless Black Raspberry Preserves (10 ounce jar) |
| - | | 1 egg |
| - | | 1 teaspoon Salt |
| - | | 4 cups all-purpose flour |
| - | | Syrup |
| - | | 1/3 cup corn syrup |
| - | | 2 tablespoons butter, melted |
| - | | 1/2 teaspoon Vanilla Extract |
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