ORANGE BUBBLE RING

ORANGE BUBBLE RING

½ c. warm water (105 to 115* F.)
2 pkgs. yeast
1 t. sugar
1 t. salt
1 c. sugar
5 - 6 c. flour
1 c. whole milk
6 T. butter or margarine
2 lg. eggs
1 t. fresh grated orange peel
1 ½ t. cinnamon
1 t. ginger
½ t. nutmeg
1/8 t. cloves

Combine water, yeast and 1 t. sugar; stir to dissolve. Let stand 5 minutes or until foamy. Combine 2 c. flour, and ½ c. sugar. Heat milk and 4 T. butter to 105* - 115* F. Butter does not need to melt completely. On low speed, gradually add yeast mixture and warm milk mixture to dry ingredients; beating just until blended. Increase speed to medium; beat 2 minutes. Beat in eggs, orange peel and 1 c. flour; beat 2 minutes. Stir in remaining flour. Knead until smooth and elastic - about 10 minutes, working in last ½ c. flour. Shape into a ball, place in greased bowl and let rise until double in bulk - about 1 hour. Punch down. Cut dough in half; cut each half into 20 pieces. Cover and let rest 15 minutes. Combine cinnamon, ginger, nutmeg, cloves and remaining ½ c. sugar. Heat remaining 2 T. butter; set aside. Grease 10-inch tube pan. Cover pan with foil - poking hole through bottom and wrap tightly to prevent leakage. Shape each ball, roll lightly in butter then in sugar mixture. Place in 2 rows in pan; cover; let rise until double - about 45 minutes. Bake in preheated 375* F. oven for 50 to 55 minutes or until browned and loaf sounds hollow when lightly tapped with fingers. If necessary, cover with foil after 25 minutes of baking to prevent overbrowning. Cool on rack 5 minutes before removing. Serve warm or room temp or reheat later.