Thursday, February 11, 2010

Butterscotch Bubble Loaf

One of my favorite breakfast foods that looks as good as it tastes. I hadn't been able to find frozen bread dough to use as the real recipe calls for, so I tried out my friend Lana's Butterflake Roll Dough recipe and it works perfect. Actually it is faster to make up the fresh dough than it would take to let frozen dough thaw out. I like making up a batch of these to put on a pretty plate to give as a gift or to bring to a brunch!

1/2 batch of Lana's Butterflake Roll Dough which is:

1 Tbsp yeast
1/4 cup lukewarm water
1 eggs
3/4 cup evaporated milk
1/2 cup hot water
2 Tbsp + 2 tsp sugar
1/2 Tablespoon salt
3-4 cups strong white bread flour (or plain flour)

1/2 small box of non-instant butterscotch pudding mix
1/2 cup butter or margarine, melted
1/2 cup brown sugar


Dissolve yeast in lukewarm water. In a mixing bowl, beat eggs, then add milk, hot water, sugar and salt. Add yeast mixture, then gradually add flour until dough is workable. Turn our dough on floured surface.

Roll out to 1 inch thick and use pizza cutter to cut 1 inch cubes. Roll the dough cubes in the butterscotch pudding and toss into a well greased bunt pan. Sprinkle the remaining pudding mix over the top of the dough balls.

Melt butter and add in brown sugar. Stir well until a syrup is formed. Pour over the top of the dough balls.

Cover the pan with plastic cling wrap and set in a warm area to double in size or reach the top of the cling wrap.

Bake in a preheated oven at 350 F/180 C for 45 minutes.

Turn over immediately onto serving plate once you remove it from the oven.

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