Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/4 cup plus 2 tablespoons sugar, divided1/2 cup butter, melted, divided1 large egg, room temperature1 teaspoon salt4 cups all-purpose flour1 jar (10 ounces) seedless black raspberry preservesSYRUP:1/3 cup corn syrup2 tablespoons butter, melted1/2 teaspoon vanilla extract
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon preserves on the center of each disk; bring edges together and seal into a rough ball shape.
Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes. Meanwhile, preheat oven to 350°.
Bake until golden brown, 25-30 minutes. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate.
