Honey Bubble Ring Recipes

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

HOT CROSS BUN RING WITH SPICED HONEY BUTTER

Steps:

• Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature.
• Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic - the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size.
• Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
• Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns - this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through.
• Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months.

BLACKBERRY BUBBLE RING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.

HONEY BUBBLE RING

Steps:

• In a bowl, combine the first six ingredients. Cut each biscuit into four pieces; dip each piece halfway into honey mixture. Layer in a greased 10-in. tube pan. Bake at 375 degrees F for 30-35 minutes or until golden brown. Cool for 10 minutes; invert pan onto a serving platter.

HONEY-DIPPED BUBBLE RING

Steps:

• * "After using the scissors, make sure they're cleaned and dried well before putting them away." 1. Place in an 8 x 2-inch microwavable round dish, 1/3 cup honey, 1/4 cup butter, 1 tablespoon frozen orange juice concentrate, thawed, and 1 teaspoon vanilla extract. 2. Microwave, uncovered, at 100% power (700 watts) for 1 1/2 to 2 minutes or until butter is melted and mixture is bubbly. Remove from microwave oven. Stir with a spoon until blended. 3. Stir in 1/3 cup chopped nuts and 1/4 cup raisins. 4. With clean scissors, cut each round into four pieces, 1 can (10 oz.) refrigerated biscuits (10 biscuits in the can). 5. Place all biscuit pieces in dish with honey mixture. With a spoon, turn pieces until all sides are coated with the honey mixture and the raisins are spread around. Push biscuit pieces toward outside edge of dish. Place a custard cup in center of dish. Spread biscuit pieces out and make the top even.6. Microwave, uncovered, at 70% power (490 watts) for 5 minutes. Turn dish one-fourth turn. Microwave at 70% power 2 minutes longer or until top is no longer shiny or moist when you touch it with your finger, (It will still be sticky from the honey but will not be moist like uncooked dough.) Remove from microwave oven. Wait for 10 minutes.7. Remove custard cup. Place a serving plate upside down on ring. Hold together tightly and carefully turn over so ring is on plate with the round dish over it. Wait for 1 minute so syrup mixture can drip out of round dish onto ring. Remove round dish. Wait 10 minutes longer.8. In a small bowl, mix until blended, 1/2 cup powdered sugar, 2 teaspoons milk, 1 teaspoon frozen orange juice concentrate, thawed, and 1/4 teaspoon vanilla extract.If glaze is too thick, stir in milk (up to 1 teaspoon).9. After the 10 minute waiting time is over in Step 7, spoon glaze over top in a thin stream. To serve, use two forks to pull ring apart.

HONEY BUBBLE CRUNCH

Steps:

• Prepare the tine firstly, by lining the base of a 19cm x 29cm slice pan with baking paper.
• Place butter, sugar and honey in a pan and heat slowly until butter melts. (I use the microwave for this).
• Add the Rice Bubbles, coconut and choc bits and mix well.
• Press into the prepared pan and refrigerate until slice is firm.
• Cover with chocoalte icing, when icing is set, slice and serve.

BUBBLE WRAP HONEYCOMB CAKE RECIPE BY TASTY

Steps:

• Make the honey buttercream frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer on medium speed until well combined, scraping down the sides of the bowl as needed. Add the honey and beat to incorporate. Add the powdered sugar and a pinch of salt and beat on low until mostly combined. Increase the mixer speed to high and beat for 3-5 minutes more, until the buttercream is light and fluffy. If the frosting feels soft, you can also refrigerate it for 10-15 minutes so it stiffens slightly.
• Assemble the cake: Place a cardboard cake round on a cake turntable and dab a small amount of frosting in the center of the cardboard round. Center one yellow cake layer over the dab of frosting, then evenly spread about ½ cup of buttercream on top with an offset spatula. Top with a layer of chocolate cake, then another ½ cup of frosting. Repeat with the remaining cake layers and frosting. After adding the final layer, lightly frost the entire cake to create a thin crumb coat.
• Refrigerate the cake for 15 minutes.
• Cover the chilled cake with the remaining frosting in an even layer. Return the cake to the refrigerator for 15 minutes more, to allow the frosting to stiffen.
• Take the cake out of the refrigerator. With the bubbles facing outward so they don't get frosting on them, wrap the sheet of bubble wrap around the perimeter of the cake. Trim the wrap to form a collar that fits loosely around the cake and comes about 2 inches over the top edge. Remove the bubble wrap. Keep the cake in the refrigerator until you're ready to finish the assembly.
• Make the yellow candy honeycomb: Place the candy melts in a medium microwave-safe bowl. Microwave on medium power (not on high, which will cause the candy to seize) in 30-second intervals, stirring in between, until the candy is fully melted and smooth.
• Place the bubble wrap bubble-side up on a flat surface. Pour most of the melted candy along the bottom two-thirds of the bubble wrap. Working quickly, use an offset spatula to spread the candy over the bubble wrap, leaving the top third empty. Once the bottom two-thirds are evenly covered, use a spatula to spread the candy in a wave pattern along the top edge. Let sit for 5 minutes. While you wait, remove the cake from the refrigerator and position it near the bubble wrap.
• After 5 minutes, test the bubble wrap by lifting up a corner. If it looks like it is beginning to harden and has a sheen to it but is still pliable, it is ready to be used. If the candy is still very loose and dripping, let sit for another 1-3 minutes, checking every minute.
• Once the candy has set, pick it up by the top corners and quickly wrap the side with the candy around the cake. Press it onto the cake so it sticks. Once attached, try to slowly peel one corner of bubble wrap off. It it sticks, let sit for 1-3 minutes, checking every minute, until ready to peel. If it begins to peel, continue slowly peeling off the bubble wrap until entirely removed. If the candy cracks while you are peeling off the bubble wrap, either remelt and repeat the process, or break it into large shards to decorate the outside of the cake. Refrigerate until serving time.
• Immediately before serving, top the cake with homemade honeycomb pieces and crushed honeycomb. Drizzle honey around the edges of the yellow candy honeycomb.
• Carefully slice the cake. Drizzle each piece with more honey before serving.
• Enjoy!