Another long pause in posting. But fall is a happenin’ month for food: apple, pumpkin, cranberries, pear, plum… I love the fall.
Monkey bread will impress a party and is really easy to make. I’ve made this before, but I decided to change the recipe a little and add apple. I used a brioche recipe, adapted from The Bread Baker’s Apprentice.
Apple Monkey Bread
You can proof yeast (or make sponge) with:
1/4 cup warm milk & 1/4 cup warm cream (whatever you have)
2 tsp instant or active yeast
1/2 cup bread flour
3 cups bread flour
2 tbsp sugar
1/2 cup butter (softened)
1 tsp salt
1 cup apple, peeled, cored and diced
Make Sponge and let sit for around 30 min.
Mix Sponge and eggs with a whisk or in a mixer with the paddle attachment, until well combined.
Mix flour, sugar, salt together then add to liquid mixture. Stir with spoon until combined, or in a mixer for 2 minutes.
Let rest for 5 min.
Then add softened butter until well combined. Use a little flour if it’s sticky, and knead for 10 minutes. At the last 2 minutes of kneading, add the diced apple. It should be silky and smooth.
Let rise until double ( about an hour and a half).
Get a bundt pan ready, slather a lot of butter on there ( I used 1/2 cup) because that’ll make the bread nice and juicy.
Cut the dough into little balls, about an inch round, shape into ball, dip in melted butter and roll in cinnamon sugar. I melt about 1 stick of butter (1/2 cup for us Canadians!) and then I usually go through 2 bowls of cinnamon sugar cause the butter gets it all clumpy eventually..
Build up the balls in the buttered pan.
I pour the remaining amount of butter right on the balls.
Then let rise until double.
Bake at 375°F for 35 minutes. When the top is pretty dark, you know it’s ready. Remove from pan right away and cool on rack. If you leave it in the pan (which I did once), the bread will stick and it’ll all fall apart like this:
Also, you can give it a double dose of sugar and make some icing! I made apple cider icing by reducing a cup of apple cider down to 1/4 cup then adding enough icing sugar to make it thick. You could also use maple syrup.
Eat and enjoy!! Also warm it back up to enjoy again!