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Sugar Plum Brunch Ring

Candied fruit is worked into this sweet dough that bakes up into a pull apart ring. Maraschino cherry juice adds a hint of pink to the icing drizzle.

Ingredients: (yields 1 brunch rings)
  • 3/4 cup milk
  • 1/4 cup water
  • 2 tablespoons  white sugar
  • 1/4 cup vegetable oil 
  • 1 teaspoons salt
  • 1 large eggs
  • 1 tablespoons instant yeast
  • 3 1/2-4  cups flour
  • 1/3 - 1/2 cup candied fruit, small pieces
  • 3 tablespoons butter, melted
  1. In a glass microwave bowl beat together first 6 ingredients until frothy. 
  2. Microwave one minute at a time for 3 minutes, whisking well every minute. Mixture should be  warm like that of a baby bottle.
  3. In a large bowl stir together yeast and 3 cups of the flour.
  4. Pour warm milk mixture over flour and yeast. Add the candied fruit and stir until mixture begins to come together.
  5. Knead adding remaining flour until dough is smooth and not sticky. You may need to add a little more flour if your dough is too sticky. Knead well for about 10 minutes.
  6. Cover bowl of dough with a clean, lint free kitchen towel and place in a draft free place to rise for one hour or until double in bulk.
  7. After first rise, punch dough down and pinch off golf ball sized pieces of dough. Roll each ball in melted butter and place in lightly greased bundt pan so that dough balls are touching. The dough balls will fill the bottom of the bundt pan. If you have extra just place on top of others. 
  8. Cover, and again place in a draft free place and allow to rise 3/4 of an hour. Dough ring will have risen to double or more.
  9. Bake in oven preheated to 350º for 20-23 minutes. Remove from oven and turn out onto cooling rack. 
  10. Ice with a thin drizzle icing of 3/4 cup icing sugar thinned to a thick drizzle with 2 teaspoons melted butter and either 2-3 teaspoons of milk or maraschino cherry juice. Using the juice adds a little flavour and colour to your icing. 
Tip: When kneading the dough I like to have 1-2 extra tablespoons of oil close by and add a little at a time along with the remaining flour. It will help the dough not stick to your hands and helps to make a nice smooth soft and none sticky dough. This dough produces nice bubbles from the yeast as you knead it. If you don't care for the candied fruit you can substitute with raisins. 

Ring right after baking. You can see how it becomes a pull apart ring as it bakes. The individual balls have baked together, and will pull apart nicely when serving.

A Sugar Plum brunch ring.....oh so soft and just the right amount of sweet!


  1. ohh this will be a perfect addition to our Christmas brunch! thank you for sharing!

  2. OMG! This is stunning. Thanks for sharing it with us.


  3. Would love a piece of this right now! I'll be trying this Kathy.

  4. Ohh Mmmmmm... this does look yummy !! you know what is interesting ? On Tues. our bible study hostess served a new tea .... Sugar Plum Spice tea... it was delicious!
    soooo.... I'll have a cup please and a pull apart slice (or two) of your Sugar Plum Ring!!!

  5. Oh Lawwwd. This looks wonderful! I adore the photos, too. Making my mouth water!

  6. That looks delicious Kathy! I love that you used maraschino cherry juice in the glaze. My mom always used it too to flavour and colour the icing and now I do too. I will definitely try this recipe.

  7. Does this taste like stollen? It looks absolutely wonderful!

  8. no, just a soft, delicious fruity yeast bread. Who has a STOLLEN recipe for me please?


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