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Ingredients
- 1 cup milk -- warmed
- 1 package rapid rise yeast
- 1 cup plus 3 Tbsp sugar -- divided
- 3 cups bread flour
- 1 teaspoon kosher salt
- 1/4 cup oil
- 1/4 cup seedless raspberry preserves
- 1/4 cup butter -- melted
- 3 Tablespoons orange juice
- 1 Tablespoon orange liqueur
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
Preparation
Step 1
Grease a 12 cup Bundt pan with baking spray.
Pour the warm milk into the bowl of an electric mixer fitted with the dough hook. Sprinkle with yeast and 3 Tbsp of sugar. Stir to combine. Let the mixture sit for 5 minutes.
Add the flour, salt and oil. Beat on low speed until a ball of dough forms. Knead on low speed for 5 minutes, until the dough is smooth and elastic. Let rest for 10 minutes.
Make balls of dough and flatten each. Fill each with 1/2 teaspoon of preserves. Fold the dough over the preserves to make a ball. Pinch dough together to seal.
Combine melted butter, orange juice, liqueur and vanilla in a small bowl. In another small bowl, combine remaining 1 cup sugar and cinnamon. Dip each ball in butter mixture and then in cinnamon sugar. Place in prepared Bundt pan, creating two layers of balls. The second layer of balls should rest above the empty spaces between the balls of the first layer. Cover and let rest at room temperature for 45 minutes.
Uncover and bake at 350 for 30 to 35 minutes or until dough appears golden. Remove to cool for 15 minutes. Run a rubber spatula around the sides to loosen. Invert on serving plate. Sprinkle with confectioners sugar.
Best served warm. If not serving immediately, cover with foil and heat in 300 degree oven for 5 to 10 minutes.