Cinnamon Orange Monkey Bread

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.

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

58 grams powdered sugar
1/2 teaspoon vanilla
1/2 tablespoon splash of milk

  1. Proof yeast in a small amount of the warm orange juice and milk.
  2. 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.
  3. 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.
  4. 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.
  5. Mix glaze ingredients before pouring over warm cake.
  • 1 hour for each rising period was plenty. 
  • I used a fresh yeast (see pic).

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