* Exported from MasterCook *
Bread, Chai-Spiced Monkey
Recipe By :Katherine Sacks
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Food Processor Nuts
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons instant yeast
1 1/2 teaspoons fine sea salt
3 1/3 cups bread flour -- plus more for surface
1 1/2 cups sugar -- divided
Nonstick vegetable cooking spray
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup pecans
1/2 cup pumpkin seeds -- (pepitas)
1 cup caramel sauce -- prepared or homemade
No butter? No problem! This ooey-gooey monkey bread, ribboned with
layers of sweet, aromatic spiced pecans and pumpkin seeds and
drizzled with caramel sauce, doesn't need it.
Tip: Use a 12C Bundt pan
ACTIVE: 1 hour
TOTAL: 5 hours
Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food
processor until combined. With the motor running, add 1 1/4 cups
100F-110F water and process until a ball forms, about 30 seconds.
Turn dough out onto a lightly floured work surface; it should look
slightly shaggy and stick to the counter (if dough is too dry, add
more warm water by the teaspoonful until tacky). Knead until dough
becomes smooth and elastic, about 5 minutes.
Lightly coat a large bowl with nonstick spray. Form dough into a ball
and transfer to bowl, turning to coat. Cover bowl with plastic wrap,
then lay a kitchen towel over. Let dough rise in a warm, draft-free
area until doubled in volume, about 2 hours.
Preheat oven to 350F. Coat Bundt pan with nonstick spray. Mix
cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar
in a large bowl.
Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing
occasionally, until golden brown, 9 to 11 minutes.
Punch down dough and transfer to a floured work surface. Roll into 1"
balls (you should have about 25). Working in batches, toss in
spiced-sugar mixture until coated.
Arrange one-third of dough in pan. Top with one-third of pecan
mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with
remaining dough, nuts, and spiced sugar; discard remaining spiced
sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay
a kitchen towel over. Let dough rise in a warm, draft-free area until
almost doubled in volume, 40 to 45 minutes.
Cover pan with foil and bake bread 40 minutes. Remove foil and
continue to bake until top is glistening and well browned and bread
is cooked through, about 20 minutes more. Invert immediately onto a
platter. Let cool 10 minutes.
Do Ahead: Monkey bread can be assembled 12 hours ahead. Cover with
plastic wrap and chill. Let come to room temperature, about 2 hours,
watching for second rise (rolls should almost double in volume), then bake.
S(Internet address):
https://www.epicurious.com/recipes/food/views/chai-spiced-monkey-bread
Yield:
"12 to 16"
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Per Serving (excluding unknown items): 302 Calories; 7g Fat (19.7%
calories from fat); 6g Protein; 56g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 237mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : 2020 - 0301