This week I baked a Monkey Bread. I think it was a little dry, but still very tasty. The recipe is very quick and easy
I got the recipe from the Dessert Before Dinner blog. There it was called Orange Cinnamon Monkey Bread but I couldn't taste the orange (especially compared to the cinnamon) so I've switched the name order.
Ingredients
Dough
382 grams white flour
135 grams whole-wheat flour
1 teaspoon salt
17 grams fresh yeast ("1 package yeast")
1 cup warm milk
1/4 cup warm orange juice
1/4 cup honey
28 grams butter, melted
Mix for dipping dough
Cooking spray (for coating pan)
100 grams granulated sugar
119 grams brown sugar
2 teaspoons ground cinnamon
4 1/2 tablespoons 3% fat milk
28 grams butter, melted
Glaze
58 grams powdered sugar
1/2 teaspoon vanilla
1/2 tablespoon splash of milk
Directions
- Proof yeast in a small amount of the warm orange juice and milk.
- Combine flours, salt, butter and honey with yeast mix. Mix until combined and knead for 10 minutes until smooth and elastic. Let rise 1 hour.
- Combine sugar, brown sugar and cinnamon in one bowl. Combine milk and butter in another bowl. Divide dough into 8 pieces (and each piece into 8 pieces). Dip each piece in milk/butter and roll in sugar mix. Place dough balls in bunt cake pan. Let rest for another hour until doubled in size.
- Bake cake for 30 minutes at 150 degrees Celsius, or until internal temperature of cake (measured with a temperature probe) is 85 degrees Celsius. Let rest 5 minutes in pan before inverting onto a serving plate.
- Mix glaze ingredients before pouring over warm cake.
- 1 hour for each rising period was plenty.
- I used a fresh yeast (see pic).
