Great British Bake Off: Monkey Bread

Episode 8: Advanced Dough

Recipe (Signature Challenge): Sweet Fruit Loaves

We are in the home stretch! This Signature Challenge kicked off the ‘Advanced Dough’ episode and tasked the competitors to create a free-form enriched bread loaf with fruit. To be honest, I didn’t feel particularly inspired by the competitors’ creations (just not my taste) so I decided to focus on making a more interesting ‘enriched’ loaf. I’m not sure if I discussed what ‘enriched’ dough is (maybe in breads?) but it’s basically a yeasted dough with the addition of oil, milk, butter, sugar, honey, molasses, or egg (ahh, brioche). I decided to try Smitten Kitchen’s recipe for Monkey Bread. It’s been a recipe I’ve had my eye on for a while and my “fruit” twist would be to add in chopped up apple and raisins. Well, guess what? I forgot the fruit! So I guess it’s an excuse to make this recipe again?

It turned out really well and was very easy to make. It does make quite a large loaf in the end, so if you’ve got a brunch to go to or something to contribute, consider a Monkey Bread! It’s basically yeasted dough that you divide into little balls (which are dipped in butter then rolled in sugar – oh yeah) that are placed in a ring mold and then left to rise and then bake. It’s not quite a ‘pull-apart’ bread, but as each ball is individually coated, they separate very nicely and conveniently!

The recipe: https://smittenkitchen.com/2010/02/monkey-bread-with-cream-cheese-glaze/

Monkey BreadDough balls after the second rise in the pan.

Monkey BreadMonkey Bread inverted onto a plate – look at that natural glaze from the melted sugar! 

Monkey BreadShot from up top (before the final glaze)

Monkey BreadNice airy dough. When it’s fresh each one of the little nuggets has a tender crunch to it.
You can see the finished glazed product in the background.

I couldn’t imagine a better way to start your weekend with one of these beauties! I would even recommend prepping it the night before and letting it do a slow second rise in the fridge and take it out a bit before preheating your oven.

Overall: 8/10

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Categories: bread, Great British Bake Off

Author:bainvancouver

Communications specialist by day, baker/cook/triathlete/dog-owner by night. I blog about my adventures inside and outside my kitchen. Come take a look - no big whoop!

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