Praline Monkey Bread

• porcie: Makes one 9-cup Bundt
• celkový čas: 3 hours

Ingrediencie

FOR THE BRIOCHE DOUGH

4¼ cups bread flour

1 tablespoon instant yeast (I use SAF brand)

¼ cup granulated sugar

2 teaspoons kosher salt

4 eggs, at room temperature

½ cup whole milk, at room temperature

1½ cups unsalted butter, at room temperature

FOR THE PRALINE SAUCE

2⅓ cups heavy cream

2 cups firmly packed dark brown sugar

¼ cup light corn syrup

¾ cup unsalted butter

1 teaspoon kosher salt

1 vanilla bean, split lengthwise and seeds scraped out

1 tablespoon fresh lemon juice

¼ cup unsalted butter, melted, plus more for greasing the pan

2 teaspoons ground cinnamon

¾ cup granulated sugar

Postup

MAKE THE DOUGH

In the bowl of a stand mixer fitted with the dough hook or in a large bowl with a large wooden spoon, add the bread flour with the yeast, sugar, and salt, making sure the salt and yeast don't touch.

Turn the mixer on low and add the eggs and milk; the dough will form into a smooth ball. Once the ball forms, start adding the butter, a little at a time.

Increase the speed to medium and beat the dough until it's smooth and silky, about 10 minutes.

Loosely cover the bowl with plastic wrap and let it sit in a warm place until the dough has doubled in size, about 1½ hours.

MEANWHILE MAKE THE SAUCE

In a pot, combine 1⅓ cups of the cream with the brown sugar, corn syrup, butter, and salt.

Add the vanilla seeds and pod to the pan.

Bring the mixture to a boil over high heat, stirring until the sugar has dissolved, then decrease the heat and simmer for about 5 minutes, until thickened.

Remove from the heat and stir in the lemon juice and the remaining 1 cup cream.

Remove the vanilla pod (rinse, dry, and save it for another use).

Pour the praline sauce into a bowl; you can refrigerate this, covered, for up to 3 days. The sauce will need to be gently rewarmed over low heat before using.

WHEN READY TO BAKE

Preheat the oven to 350°F.

Butter a 9-cup Bundt pan.

Punch down the dough with your fist to let out any large air bubbles.

Divide the dough into approximately 24 golf ball-sized pieces, rolling the balls between your palms so they are smooth.

Pour the praline sauce into the prepared Bundt baking pan.

Put the melted butter in a small bowl.

In another small bowl, stir the cinnamon with the sugar. Dip each ball in the melted butter and then roll in the cinnamon sugar.

Arrange the balls in the praline sauce around the center of the pan to evenly fill it.

Place the pan on a baking sheet to catch any bubbling-over sauce and bake for 55 to 60 minutes, rotating the baking sheet after 30 minutes, until the monkey bread is golden brown.

Place a serving platter over the baking pan and very carefully invert the cake onto the platter, then remove the pan.

Serve hot or at room temperature. Even though this bread is best eaten the day it is made, you can make it ahead of time and reheat in a 325°F oven until warmed through, 7 to 10 minutes. It is best reheated in the dish in which it was baked and then inverted onto a serving platter when warm.

Poznámky

From: ‘The Good Book of Southern Baking’