Orange Almond Bubble Loaf
Cinnamon and sugar with toasted almonds coat orange-flavored dough balls in this attractive sweet bread dessert.
Yield: One 10-inch coffeecake
For the dough:
  • 4½ to 5 cups all-purpose flour
  • 2 packages (4½ tsp, ½oz, 14g) RED STAR Platinum Superior Baking Yeast
  • 1 Tbsp grated orange rind
  • 1 tsp salt
  • ½ cup water
  • ½ cup milk
  • ¼ cup honey
  • ½ cup butter
  • 2 eggs
For the coating:
  • ½ cup granulated sugar
  • ½ cup toasted almonds, chopped (see note)
  • 1 Tbsp cinnamon
  • ¼ cup butter, melted
For the glaze:
  • 1 cup sifted powdered sugar
  • 1 tsp softened butter
  • 1 to 2 Tbsp milk or orange juice
  • 1 tsp grated orange rind
  1. See recipe video below.
  2. In large mixer bowl, combine 2 cups flour, yeast, orange rind and salt; mix well. In microwave-safe dish, heat water, milk, honey and butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough of the remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until light and doubled, about 1 hour.
  3. Prepare coating: In medium bowl, combine sugar, almonds and cinnamon.
  4. Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. Dip each piece in melted butter; roll in sugar-cinnamon mixture to coat. Layer balls in greased 12-cup Bundt pan. Cover; let rise in warm place until double, about 30 minutes. Bake at 350°F for 30 to 35 minutes until golden brown. Cool 10 minutes in pan; invert onto serving plate.
  5. Prepare Glaze: In small bowl, blend ingredients until smooth. If needed, add additional powdered sugar to achieve desired consistency. Drizzle glaze over bread.
To toast almonds, place on cookie sheet in 300°F oven for about 15 minutes; stir occasionally. Chop to desired size pieces.
Recipe by Red Star Yeast at