August 16, 2011

Almond Raisin Monkey Bread

One of the highlights of our productive weekend at home was this amazing Almond Raisin Monkey Bread. I'm sure this is supposed to make way more than eight servings, but it was that delicious!
 Almond Raisin Monkey Bread
2 tsp. yeast
2 large eggs plus undiluted evaporated milk to equal 1 1/3 cups
1 1/2 tsp. salt
2/3 cup sugar
8 Tbsp. butter
1/2 cup whole wheat flour
3 1/2 cups bread flour
1/2 cup raisins
1/2 cup slivered or chopped almonds
4 Tbsp. sugar
2 tsp. cinnamon
4 Tbsp. melted butter

Heat the evaporated milk until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with eggs, and add yeast. Let stand 5 minutes.

Add salt, sugar, butter, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in raisins and almonds. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Turn dough onto lightly greased or floured surface, and punch dough down. Divide dough into 32 pieces. Combine remaining sugar with cinnamon. Dip each piece of dough in melted butter, and roll in sugar mixture. Place dough pieces into greased 10-inch fluted tube pan. Cover, and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Bake 30 to 35 minutes, until golden and a wooden skewer comes out clean. Cool 10 minutes, and then invert onto a serving plate. Devour!

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