Pecan Caramel Monkey Bread

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The moment you slowly remove the bundt pan from this bread. Its like watching a child open a birthday present, in small motion and to find that it was exactly what they had hoped and wished for.

This was my experience unravelling the monkey bread. I had searched high and low for the recipe that reflected the image in my head of how this was all going to turn out, but nothing met my credentials. So I took a few ideas from here and there and put together a recipe which tastes so good! I wish you could hear me say this out loud…it is unbelievably good, the whole process of making this bread really therapeutic, I don’t know why. The process and ingredients are very similar to that of Brioche, so I felt a lot more confident putting it together. Not all monkey breads require eggs, but I wanted to the rich texture of the brioche in this one and it paid off so well.

A couple of tips: be generous with the caramel. If you find you need to make more, do so. Secondly don’t fill the bundt pan to the brim with these dough balls. Remember the dough still have to prove after you have formed it in the pan, I found during that time the mixture expanded so much that when it reached the oven, some of the balls dropped off like cinnamon golf balls! Pleasant to my quick fingers…not so good a look when your bread has holes in it!

This bread is made for sharing and makes sharing fun. I’ll let you know how my colleagues at work get on with this one tomorrow!

 

Pecan Caramel Monkey Bread

  • Servings: as many as you like!
  • Difficulty: easy
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Ingredients

For the Dough

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (room temperature)

1-1/4 cups warm 2% milk (room temperature)

1/3 cup butter, melted

1/4 cup sugar

2 eggs

1 teaspoon salt

5 cups Canadian Strong Bread Flour

 

For the Caramel

2/3 cup packed brown sugar

1 tsp almond essence

1 tsp of vanilla extract

1/4 cup butter, cubed

1/4 cup heavy whipping cream

 

For the Dough Balls

3/4 cup chopped pecans

1 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

 

Method

The night before

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups of flour. Beat on the medium speed (with a dough hook) for 3 minutes. Stir in enough remaining flour to form a firm dough.IMG_7401

Keep ‘kneading’ in the food mixer until smooth and elastic, about 6-8 minutes. Or turn the mixture on to a floured surface and knead by hand for the same amount of time.

Place in a greased bowl or container. Cover and refrigerate overnight.

 

 

The next day

The next day, take the dough of the fridge and leave it for 1 hour to get to room temperature.

For the caramel, in a saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into the bundt pan; sprinkle with half of the pecans.
Punch the dough down and cut it into long strips, then cut it again into 2″ squares.  Shape each square into 40 -50 balls

Then take two bowls: in one combine white sugar and cinnamon in another melted butter. Dip the dough balls in butter, then roll in sugar mixture.

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Place balls in the pan one by one; top with remaining caramel and pecans, only fill to 3/4 of the pan. Cover and let rise until doubled, in a warm place for about 45 minutes.

Bake at 350° for 30-35 minutes or until golden brown.

Cool for 10 minutes before turning it into a serving plate. Serve warm.

 

 

 

 

Supermalt Banana Fritters

IMG_4493This is an original creation of mine which I am so excited to share with you! Don’t let the deep-frying put you off, this is an occasional irresistible, seriously addictive dessert which is best served hot and crispy with vanilla ice cream. I can’t say I am a huge fan of Supermalt, but I do get a thirst for it with certain meals. Fans of Supermalt, when you make this dish, tell me if you can taste the drink in the batter? Not being a malt novice, in my mind Supermalt gives the batter its colour and the crispy light texture. It also makes an incredible caramel sauce which detailed below. One thing to remember, make sure the bananas you use are not overly ripe, the firmer the better with no dark spots – they need to take some intense heat while frying!

Supermalt Banana Fritters

  • Servings: 12
  • Difficulty: easy
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175g/6oz plain flour
1 cup / 250ml Supermalt
125g/41/2oz cornflour

1 tsp baking powder
1/4 tsp cinnamon

Vegetable oil to fry
4 Bananas, peeled cut into thirds

The Sauce

30 ml Supermalt
50g light muscovado sugar (light brown)
40g  butter
30ml  cream
¼ tsp vanilla

Whisk the flour, Supermalt and salt together in a large bowl until smooth. Place in the fridge for 1 hour. Whisk the flour and cinnamon together in a shallow bowl. Remove the batter from the fridge and give it another good whisk. Slice the bananas into thirds.

Pour the vegetable oil into a large high sided pot. Don’t fill a pot full of oil.

Heat the vegetable oil until very hot, at least 350F if you have a thermometer. NOTE: if the oil isn’t hot enough the fritters will sink to the bottom and immediately stick to the bottom of the pan. Then, they will take too long to cook resulting in the banana turning to mush. When the oil is hot enough roll the bananas into the cinnamon flour then into the batter and then into the oil. The fritters will drop in and then almost immediately rise to the surface. I recommend using one fritter as an oil test first before cooking the rest.

Let them cook until golden brown then remove with a slotted spoon and drain in a paper towel lined bowl.

Mix all but the  cream in a small saucepan and bring to the boil, stirring all the while. Reduce heat to low and simmer for 5 minutes without stirring. Remove from the heat and stir in the cream. Transfer to a bowl and leave to cool and thicken.

Copyright © Ranette Prime and Love Loretta’s Kitchen, 2014. All Rights Reserved.