Milk Chocolate Bubble Ring
Indulge in the ultimate dessert experience with this irresistible Milk Chocolate Bubble Ring—a show-stopping pull-apart bread that's as fun to eat as it is to make! Pillowy balls of homemade dough are stuffed with creamy milk chocolate squares, coated in a buttery cinnamon-sugar mixture, and baked to golden perfection in a Bundt pan. Once inverted, the decadent ring is finished with a luscious vanilla glaze, creating a treat that's equal parts gooey, chocolatey, and sweetly spiced. Perfect for sharing at brunches, holiday gatherings, or special occasions, this stunning dessert is guaranteed to delight any crowd. With just 30 minutes of prep time and rich ingredients like melted butter and milk chocolate, this chocolate-stuffed bubble ring combines playful textures with indulgent flavors in every bite. Serve it warm for the most satisfying pull-apart experience!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Instant yeast
- 1 teaspoons Salt
- 1 cups Whole milk
- 0.25 cups Unsalted butter
- 2 large Eggs
- 30 pieces Milk chocolate squares
- 0.5 cups Brown sugar
- 1 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 2 tablespoons Milk (for glaze)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, instant yeast, and salt.
In a small saucepan, heat the milk and butter over low heat until the butter has melted and the mixture is warm (not hot).
Add the warm milk mixture and the eggs to the dry ingredients. Mix until a sticky dough forms, then knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and divide it into 30 equal pieces. Flatten each piece into a small circle and place a milk chocolate square in the center. Pinch the edges to seal and roll into a ball.
In a shallow bowl, mix together the brown sugar and cinnamon. Place the melted butter in another shallow bowl.
Dip each dough ball into the melted butter, then roll it in the cinnamon-sugar mixture to coat. Arrange the coated balls evenly in a greased Bundt pan, layering as needed.
Cover the Bundt pan loosely with plastic wrap and allow the dough to rise for 30-40 minutes, or until puffed.
Preheat your oven to 350°F (175°C). Bake the bubble ring for 25-30 minutes, or until golden brown and fully baked through.
Remove the pan from the oven and let it cool for 10 minutes. Carefully invert the ring onto a serving plate.
To make the glaze, whisk together the powdered sugar, vanilla extract, and milk in a small bowl until smooth. Drizzle the glaze over the warm bubble ring.
Serve warm and enjoy pulling apart the gooey, chocolate-filled bread!
Nutrition Facts
Calories |
10044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.0 g | 644% | |
| Saturated Fat | 293.2 g | 1466% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 1300.6 g | 473% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 913.5 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2972 mg | 229% | |
| Iron | 58.4 mg | 324% | |
| Potassium | 5728 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
