Filed Under: Apple, Bread, Hazelnut, Monkey bread, Spiced

Spiced Apple Hazelnut Monkey Bread

Spiced Apple Hazelnut Monkey Bread - It is officially impossible to eat only one piece of this treat, it's best served warm, while the dough is still soft.

November 13th, 2017

From BEAUTIFUL BUNDTS: 100 RECIPES FOR DELICIOUS CAKES AND MORE, by Julie Anne Hession

Monkey bread is a sweet, sticky Bundt composed of dozens of dough balls.This pull apart dough bread is just perfect! These balls are rolled in sweet or savoury ingredients before being pieced together.The Spiced Apple Hazelnut Monkey Bread is  made of spiced apples and toasted hazelnuts!
Ingredients
  • 1 package (1⁄4 oz/8 g) active dry yeast
  • 1 tsp granulated sugar
  • 1⁄4 cup warm water (see box, page 25)
  • 1⁄3 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 cup whole milk, at room temperature
  • 1⁄2 cup unsalted butter, melted
  • 41⁄4 cups all-purpose flour
  • 1 tsp salt
  • Coating/Filling: 11⁄2 cups granulated sugar
  • 2 tsp ground cinnamon
  • 1⁄2 tsp ground allspice
  • 1⁄4 tsp ground nutmeg
  • 3⁄4 cup unsalted butter, melted
  • 2 large tart cooking apples, peeled and chopped
  • 3⁄4 cup chopped lightly toasted blanched hazelnuts
Directions
  1. Large bowl, lightly coated with oil

  2. Minimum 15-cup Bundt pan, sprayed and lightly coated with granulated sugar

  3. Dough: In a small bowl, stir together yeast, 1 tsp (5 mL) sugar and water. Let stand for 5 to 10 minutes or until foamy.

  4. In the stand mixer bowl with paddle attachment, beat 1⁄3 cup (75 mL) sugar, egg, egg yolks, milk and butter on medium-low speed until blended. Beat in yeast mixture. On low speed, beat in flour and salt until a soft dough forms.

  5. Replace paddle with dough hook. Knead on medium speed for 5 to 7 minutes or until dough is smooth, soft and elastic (see tip).

  6. Gather dough into a ball and transfer to prepared bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 11⁄2 to 2 hours or until doubled in bulk.

  7. Turn dough out onto a lightly floured work surface and dust with flour, punching down to deflate. Using a rolling pin, roll dough out into an 8- by 6-inch (20 by 15 cm) rectangle. Using a sharp knife, cut rectangle crosswise into eight equal slices, each about 1 inch (2.5 cm) wide. Cut each slice into six 1-inch (2.5 cm) pieces, so that you have 48 pieces.

Spiced Apple Hazelnut Monkey Bread
Julie Anne Hession

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