Apple Bubble Ring

Apple Bubble Ring from Family Table by Mishpacha Magazine

Apple Bubble Ring

Prep Time

60 minutes

Cook Time

40 minutes


15 people

The Jewish New Year is upon us and there is nothing quite like the tantalizing aroma of a fresh yeast cake!

This Apple Bubble Ring is filled with apples and pecans. A warning: one ball leads to another, then another…

Click here to see more Jewish New Year recipes!

This recipe and image are courtesy of


Main Ingredients

  • 2 1/4 teaspoons dry yeast
  • 1 cup warm soy milk
  • 2 tablespoons oil
  • 1 egg
  • 2 tablespoons + 2/3 cup sugar
  • 1 teaspoon salt
  • 1 cup whole wheat pastry flour
  • 2-2 and 1/2 cups white flour
  • 1 1/2 teaspoon dough enhancer
  • 1 Granny Smith apple, peeled and chopped
  • 1/2 cup finely chopped pecans
  • 3/4 teaspoon cinnamon
  • 3/8 cup margarine, melted

For the Icing

  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 3-4 and 1/2 teaspoons hot water or warm soy milk


  • 1 In a large mixing bowl, dissolve yeast in warm soy milk. Add two tablespoons oil, egg, two tablespoons sugar, salt, three cups of flour, and dough enhancer; beat until smooth.
  • 2 Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about six to eight minutes.
  • 3 Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour. Punch dough down and then divide in half.
  • 4 Cut each half into 15–18 pieces. Flatten each piece into a small circle.
  • 5 Combine the apple, pecans, cinnamon, and remaining sugar; place one teaspoonful in the center of each circle. Pinch the edges together, forming a ball. Seal edges. Dip in melted margarine.
  • 6 In a greased 10-inch tube pan, place 15–18 balls seam-side down; sprinkle with three tablespoons apple mixture. Layer with remaining balls; sprinkle evenly with remaining apple mixture. (Don’t be concerned if there are holes or if the dough is not even — it rises and looks beautiful). Save remaining margarine and drizzle over ring before baking, or discard.
  • 7 Cover and let rise until nearly doubled, about 40 minutes. A few minutes before the end, preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Bake for 35–40 minutes or until golden brown. Cool for 20 minutes before removing from pan.
  • 8 Cool completely.
  • 9 Combine icing ingredients; drizzle over ring. This freezes very well.


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