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5 from 1 vote

Raspberry Bubble Loaf Bread

Servings: 1 loaf


  • 1 package 1/4 ounce active dry yeast
  • 1/4 cup warm water about 110 degrees
  • 1 cup warm milk about 110 degrees
  • 1/4 cup plus 2 tablespoons sugar divided
  • 1/2 cup butter melted, divided
  • 1 egg
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1 jar 10 ounces seedless raspberry preserves
  • Raspberry Glaze:
  • 6 oz raspberries fresh or frozen (defrosted)
  • 3 Tbsp sugar
  • 1 1/2 teaspoons cornstarch


  • 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 about 6-8 minutes. Place in a greased bowl. Turn once to grease bowl. Cover and let rise in a warm place until doubled, about 1 1/4 hours.
  • Press dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal.
  • Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown.
  • Place raspberries in a blender and blend until smooth. Run through a mesh strainer into a small saucepan to remove seeds. (optional) In saucepan whisk together the berries with sugar and cornstarch. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.
  • Spoon over bread.