* Exported from MasterCook *
Bread, Overnight Monkey
Recipe By :Alton Brown
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
4 large egg yolks -- room temp
1 large whole egg -- room temp
2 ounces sugar -- approx 1/4 cup
3 ounces unsalted butter -- melted, approx 6 tablespoons
6 ounces buttermilk -- room temp
20 ounces all-purpose flour -- approx 4 cups
2 1/4 teaspoons instant yeast -- approx 1 package
1 1/4 teaspoons kosher salt
Vegetable oil -- or cooking spray
Topping:
8 ounces unsalted butter -- approx 16 tablespoons
8 ounces light brown sugar -- approx 1 cup packed
1/2 teaspoon ground rosemary
3 ounces raisins -- approx 3/4 cup
Coating:
2 1/2 ounces unsalted butter -- melted, approx 5 tablespoons
1 teaspoon ground rosemary
Prep: 50 min
Inactive: 10:30
Cook: 30 min
Total: 11:50
For the dough: in the bowl of a stand mixer with the whisk
attachment, whisk the egg yolks, whole egg, sugar, butter and
buttermilk. Add approximately 2 cups of the flour along with the
yeast and salt; whisk until moistened and combined. Remove the whisk
attachment and replace with a dough hook. Add all but 3/4 cup of the
remaining flour and knead on low speed for 5 minutes. Check the
consistency of the dough and add more flour if necessary; the dough
should feel soft and moist but not sticky. Knead on low speed 5
minutes more or until the dough clears the sides of the bowl. Turn
the dough out onto a lightly floured work surface; knead by hand
about 30 seconds. Lightly oil a large bowl. Transfer the dough to the
bowl, lightly oil the top of the dough, cover and let double in
volume, 2 to 2 1/2 hours.
In a small saucepan over medium heat, combine the 8 ounces of
unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring
occasionally, until the butter is melted and the sugar is dissolved.
Pour half of the topping into the bottom of 2 bundt pans and set
aside. Cover and store the other half of the topping in the
refrigerator until the next morning.
Place the melted butter and rosemary for the coating in a medium
shallow bowl and stir to combine. Once the dough has risen, turn out
onto a lightly floured surface. Portion the dough into 1-ounce
pieces; roll each piece into a ball. (You should have approximately
36 balls.) Roll the balls in the melted butter and rosemary.
Divide the balls evenly between the 2 bundt pans. Cover with plastic
wrap and place in the refrigerator overnight or up to 16 hours.
Remove the bread from the refrigerator and place in an oven that is
turned off. Fill a shallow pan 2/3-full of boiling water and set on
the rack below the bread. Close the oven and let the bread rise until
slightly puffy looking, 20 to 30 minutes. Once the bread has risen,
remove it and the shallow pan of water from the oven.
Preheat the oven to 350F.
Once the oven is ready, place the bread on the middle rack and bake
until slightly golden on top, approximately 25 to 30 minutes, or
until the internal temperature reaches 190F on an instant-read thermometer.
Place the remaining topping in a small saucepan and set over medium
heat. Reheat until the mixture is pourable, approximately 5 minutes.
Fifteen minutes into baking, pour the remaining topping over the
bread, and finish cooking. Cool on a wire rack for 5 minutes, then
invert onto a platter or cutting board. Serve immediately.
Source:
"Good Eats:House of the Rising Bun"
S(Internet address):
"https://www.cookingchanneltv.com/recipes/alton-brown/overnight-monkey-bread-2043695";
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Per Serving (excluding unknown items): 545 Calories; 29g Fat (46.7%
calories from fat); 8g Protein; 66g Carbohydrate; 2g Dietary Fiber;
157mg Cholesterol; 231mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2019 - 0402