Orange-Glazed Bubble Ring

1. 1

   Use the metal blade of a processor to process the orange and lemon slices, sugar, butter, honey and vanilla until the rinds are finely chopped about 45 seconds. Set aside

2. 2

   Grease an 81/2-inch Kugelhopf pan. By hand divide the dough into 26 to 28 equal pieces, and shape them into balls about 11/4 inches in diameter. Put a single layer of buns, leaving a little space between, in the prepared pan. Spoon Spoon about 1/4 cup of the glaze over them. Repeat with the remaining balls of dough, forming 3 layers. Cover with oiled plastic wrap and let rise in a warm place (75' to 80') until doubled about 11/2 hours.

3. 3

   Preheat the oven to 375'. Bake for 30 minutes. Lower the heat to 350' and bake for 10 -minutes more.

4. 4

   Let the ring cool in the pan on a wire rack for 15- minutes. Then working over a baking sheet, invert the pan onto the wire rack letting the excess glaze drain onto the baking sheet. Spoon the glaze back over the ring and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.