* Exported from MasterCook *
Bread, Brioche Monkey
Recipe By :Sweet ReciPeas
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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For the sponge:
2 1/4 tsp Platinum Yeast -- Note:
1/2 cup whole milk -- at room temperature
1/4 cup sugar -- granulated
1/2 cup bread flour
For the dough:
3 cups bread flour
1 1/4 tsp salt
4 large eggs
1/2 pound unsalted butter -- softened, but still cool
For the coating:
2 tsp cinnamon
1 cup granulated sugar
A rich brioche dough turned into a sweet & delicious monkey bread.
It's so worth the extra effort!
Note: Red Star Platinum Yeasr contains a dough enhancer
For the coating: Mix together the cinnamon and sugar. Set aside.
Sponge: Combine the yeast and milk in the bowl of standing mixer
fitted with a paddle attachment and whisk until the yeast is
dissolved. Stir in the sugar and flour, forming a thick batter. Cover
with plastic film and let rest in a warm environment for 30 to 45 minutes.
Dough: Add the bread flour and salt to the sponge, then add the eggs.
Using the paddle attachment mix on low speed for 2 minutes, or until
the eggs are absorbed.
Increase the speed to medium and knead the dough for 5 minutes. At
this point, the dough will be shiny and satiny.
Switch to the dough hook at this point. On medium speed, add the
butter, 2 TBSP at a time. Knead until the dough is shiny and smooth,
about 5 minutes.
Place the dough in a well-oiled bowl and turn it so the top is coated
with oil. Cover with plastic film and let rise until doubled in
volume, about 2 hours.
After the dough has doubled in volume, press down to deflate, folding
one half into the other. Fold two or three times. Cover with plastic
film and place in the refrigerator for at least 4 hours or overnight.
This is the second rise.
Remove the dough from the refrigerator. Turn it out onto a lightly
floured surface.
Divide the dough evenly in half. Cover one piece with plastic film
while you shape the other. You will not need the other half of the
dough for this recipe so you can either make a loaf of bread or
cinnamon rolls with this half.
Divide the dough into 24 even balls and place on cookie sheets or
baking pans. Cover the dough with plastic film coated with pan spray
and let rise at room temperature until it has doubled in size and
filled the pans completely. It should take 1 1/2 to 2 hours,
depending on the temperature of your room.
Toward the end of the proofing, preheat the oven to 350F. Adjust the
rack to the center of the oven.
Prepare a standard loaf pan with baking spray or butter.
Gently toss the balls of dough, a few at a time, in the cinnamon
sugar mixture. Place 12 of them gently into the bottom of the
prepared pan, taking care not to squeeze them too close together.
Then the remaining 12 on top.
Place the pan on the center rack of the preheated oven and bake for
approximately 40 to 50 minutes, until the top crust is nicely
browned, and a thermometer inserted in the center reads 210F.
Cool in the pan for 20 minutes, remove from pan and completely cool
on wire rack.
Notes: Turn this brioche monkey bread into this 'over the top' bread
pudding for a special treat!
Question: Can this be made in a bread machine
Response: This recipe is a 2-step process for the dough - first the
sponge is made, and then the dough. You could make the sponge and
after it rises, add it to the other dough ingredients in your bread
machine. It would be best if your machine has a 'sweet dough'
setting. Select dough cycle, and remove dough after it is done
rising, then continue with recipe directions.
S(Internet address):
https://redstaryeast.com/recipes/brioche-monkey-bread/
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Per Serving (excluding unknown items): 263 Calories; 12g Fat (40.9%
calories from fat); 5g Protein; 34g Carbohydrate; trace Dietary
Fiber; 76mg Cholesterol; 169mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2020 - 1212