Ingredients: |
Ingredients: For the Bread:
2 packages active dry yeast
1 cup granulated sugar, divided
½ cup warm water, 110°F to 115°F
1 cup warm whole milk, 110°F to 115°F
1 stick unsalted butter
1 tablespoon plus 1½ teaspoons kosher salt
3 large eggs
2 large egg yolks
6 cups bread flour, plus more if needed
Softened butter for greasing the pan
For Rolling the Dough Balls:
1 stick unsalted butter
½ cup granulated sugar
1 teaspoon ground cinnamon
For the Caramel:
⅔ cup light brown sugar, packed
¼ cup unsalted butter, cubed
¼ cup heavy cream
¾ cup chopped pecans, divided, (optional)
½ cup dried currants, soaked in hot water for 1 hour then patted dry, (optional)
Softened butter for greasing the pan
For the Glaze: (optional)
4-ounces cream cheese, softened
¼ cup unsalted butter, softened
1½ cups sifted confectioners' sugar
3 to 5 tablespoons whole milk
|
Directions: |
Directions:1). In the bowl of an electric mixer fitted with the paddle attachment, combine the yeast, warm water, and sugar. Give it a few stirs and allow it to rest for 10 minutes. While the yeast is proofing, in a small saucepan, heat the milk to 110ºF to 115ºF. Remove from the heat and stir in the butter and salt. The butter does not have to melt completely. With the mixer on speed #2, add the milk and butter mixture to the yeast and mix for 1 minute. Add the eggs and egg yolks and continue to mix for 2 minutes more. With the mixer on speed #2, add 4 cups of flour 1 cup at a time and mix for 1 minute after each addition.
2). Remove the paddle attachment and replace it with the dough hook. With the mixer still on speed #2, add enough of the remaining flour ½ cup at a time and mixing for 1 minute after each addition, to form a smooth and elastic dough that pulls away from the sides and bottom of the bowl. Knead the dough on speed #2 for 5 minutes. Grease a bowl with softened butter and place the dough into the bowl turning once to grease the surface. Cover tightly with plastic wrap and set it in a warm, draft-free place to rise until it's doubled in size, about 1½ to 2 hours. Punch the dough down, cover it tightly with plastic wrap and place it in the refrigerator overnight.
3). For rolling the dough balls, the following day soak the currants, if using, in a bowl of hot water to cover until plumped, about 1 hour. Melt 1 stick of butter in a saucepan and add ½ cup of sugar and the cinnamon. Remove the dough from the refrigerator, punch it down and pinch off the dough to make golf ball-size balls. Cover them with a clean damp towel to keep them from drying out while you assemble the bread. Grease a 10-inch fluted tube pan with softened butter. If your pan has a removable bottom, wrap the bottom of the pan in aluminum foil to prevent leakage.
4). Make the caramel by bringing the brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir for 3 minutes. Pour half of the caramel mixture into the prepared pan. Layer with half the pecans and half the currants, if using. Dip half the balls in the butter, sugar and cinnamon mixture, and layer them loosely over the pecans and currants. Repeat with the remaining caramel, pecans, currants and dough balls. Pour what is left of the butter mixture over the top. Cover with a clean kitchen towel and let the dough rise to the top of the tube pan, about 1 to 2 hours.
5). Thirty minutes before the dough is finished rising, preheat the oven to 375 degrees. Bake the monkey bread for 15 minutes, then cover loosely with foil. Bake for another 45 minutes; it may take an extra minute or two more. If the top browns a little too much don't worry, because the bread will be served inverted. Take special care in the baking to see that the bread is thoroughly done before removing it from the oven. Tap the top, it will sound hollow when the bread is done. The bread should reach an internal temperature of 195ºF when an instant-read thermometer is plunged into its center. Check the temperature in more than one spot to be sure you're getting a correct read of the temperature. Remove from the oven and cool for 10 minutes before inverting it onto a serving plate. Drizzle the glaze over the warm bread if using. Let cool thoroughly before slicing or serve warm and pull apart.
6). For the optional glaze, in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, beat the cream cheese and butter until blended. With the mixer on low speed, gradually beat in the confectioners' sugar. Add 3 tablespoons of milk and turn the mixer up to medium-high speed and mix for 1 to 2 minutes. Add more milk to reach the desired consistency. Drizzle the glaze over the warm bread. |
This recipe for Monkey Bread is from