* Exported from MasterCook *
Bread, Monkey Ginger
Recipe By : arielleclementine
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Holidays Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 packet active dry yeast
Pinch sugar
1/3 cup warm water -- 110F
2 tablespoons unsalted butter
1 cup whole milk
1/4 cup molasses
3 1/4 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour -- if needed
2 tablespoons butter -- softened
1 stick butter -- melted
1 cup packed dark brown sugar
In a small bowl, combine yeast and a pinch of sugar with the warm
water. Set aside to sit for 10 minutes, until foamy.
In a small saucepan, combine 2 tablespoons butter, milk, and molasses
and heat until the butter is melted. Set aside to cool briefly.
In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon,
cloves, and nutmeg with a whisk or spoon.
Attach the dough hook and turn the mixer to low speed. Slowly add the
molasses mixture and then the yeast mixture. After the dough comes
together mix for 7 minutes, or until smooth. The dough will be sticky
(it should stick to the bottom of the bowl), but if it seems too wet
add up to 1/4 cup additional flour, one tablespoon at a time.
Turn dough onto lightly floured surface and knead by hand for an
additional minute to form a smooth ball. Lightly oil a large bowl.
Place the dough in the bowl and turn to coat in oil. Cover with
plastic wrap and put it in a warm spot to rise until doubled in size,
about 1 to 1.5 hours.
Butter the bundt pan with 2 tablespoons softened butter. Put the
melted stick of butter in one small bowl, and the brown sugar in another.
When the dough has risen, transfer to a lightly floured surface and
gently pat into an 8-inch square. Cut dough into 64 pieces and roll
the pieces into balls. One at a time, dip the balls in butter, then
roll in brown sugar, and place in the bundt pan, making all attempts
to distribute the balls evenly.
Cover the bundt pan with plastic wrap, place in a warm spot, and
allow to rise for 1 more hour. (Or you could be a gambler and
refrigerate the dough overnight, and then let it come to room
temperature in the morning just before baking for breakfast). The
balls should be puffy and about an inch below the top of the pan.
Preheat the oven to 350F. Bake the monkey bread for 30 to 35 minutes,
until the top is golden brown. Remove from the oven and cool in pan
for 5 minutes (but no longer!). Invert onto a cake stand and cool for
another 5 to 10 minutes. Devour!
Note: as far as gift-giving goes, this bread is really best when
eaten 15 minutes or so after being pulled out of the oven, when the
caramel is still warm and sticky.
Review: This looks like it was baked in the classic Nordic Ware bundt
pan, which is around 10 inches in diameter and holds 12 cups.
Review: Haven't thought about monkey bread in ages. Decided to make
this one for my birthday brunch. Visiting and my host didn't have a
bunt pan. So I followed the recipe except I substituted dark brown
sugar for molasses and half white whole wheat flour. Placed the
sugared balls in a round Pyrex dish. Came out great!! Want to try it
in a bunt pan. Thanks so much for a new twist on te old monkey bread.
Review: I made this cake and substituted Domaine de Canton for the
fresh ginger and it was amazing!! I highly recommend it.
Review: I made this last year. Twice. The first time I was half
asleep and didn't see the directions for letting the bread rise again
before baking. We ate some anyways it looked so good. The second time
it was perfect and so, so delicious. I can't wait to make it again.
Review: I did in fact make this for Christmas morning breakfast - it
was absolutely delicious. Our house gets pretty cold overnight, so I
just left the pan out on the counter for the second rise and baked it
when we got up. I was impressed by how well the spicy flavors came
through, it's a great recipe!
Question: Do you think it would work to form it into the balls and
put into the pan and then refrigerate that overnight? Then let come
to room-temp and bake?
(I know it's really cool that you can refrigerate the dough overnight
and this may just be pushing the envelope too far. But I'm curious.
Would fit into schedule better.)
Reply: i have tried this, and it worked just fine! here's how it went
down: i did steps 1-7 as written the night before, covered the bundt
pan with with plastic wrap, and put it in the fridge overnight. 9
hours later, the dough had barely risen at all. i took it out of the
fridge and let it sit for an hour (it rose just a bit more) and then
baked, following the directions in step 9. it came out great! i think
the flavor might be a little bit more intensified, but i think that's
a good thing, and it sure made this morning easy! thanks!
S(Internet address):
"https://food52.com/recipes/8266-monkey-ginger-bread";
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Per Serving (excluding unknown items): 507 Calories; 19g Fat (33.3%
calories from fat); 7g Protein; 78g Carbohydrate; 2g Dietary Fiber;
51mg Cholesterol; 649mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 Other Carbohydrates.
Serving Ideas : Not too sweet and not too spicy, this holiday
breakfast reaps all the best rewards of monkey bread and gingerbread.
It's fluffy and fragrant, and the crust is laquered with a brown
sugar caramel. We recommend eating it warm, with salted butter and coffee.
NOTES : 2018 - 1217