Chef Steve’s Monkey Bread

Ingredients

Please see Elaine Foodbods slightly lighter recipe.

Filling in USA measurements:
1/2 cup unsalted butter
1/4 cup honey
Kosher salt
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon


White Chocolate Crème Fraiche Ingredients
1cup cream
1 cup crème fraiche
3 cups white chocolate chips
1.5 grams salt

Buy the flour:

 Cotswold Crunch Flour
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Cotswold Crunch Flour
£2.90 - £14.00
Eight Grain Flour
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Eight Grain Flour
£3.25 - £16.00
Strong White Flour
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Strong White Flour
£2.20 - £10.75
Churchill Bread Flour
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Churchill Bread Flour
£2.50 - £12.25

Congratulations to Chef Steve for being an Elaine Foodbod’s Enriched Sourdough Competition Winner with this monkey bread recipe.

Method

For the Monkey Bread Dough, I Used Elaine’s Alternative Slightly Lighter Option:

I let the dough prove on the counter overnight and at the point of the second prove I divided the dough into seventeen rounded balls. Meanwhile, I made the filling and white chocolate crème fraiche topping and proceeded with the recipe.

Prepare filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt; let cool slightly.

  • In a separate bowl stir together brown sugar, granulated sugar, and cinnamon.
  • Generously butter a 10-inch cast iron pan. Dust the bottom of the pan with half of the sugar mixture. Add dough balls one at a time to bowl with remaining sugar mixture; turn to coat. Arrange balls in an even layer in a cast iron pan. Pour cooled honey mixture on top and cover loosely with plastic wrap; let stand in a draft-free location until risen to the top of the pan, about 1 to 2 hours.

    To make the White Chocolate Crème Fraiche

    • Bring cream to a boil & add crème fraiche.
    • Lightly heat through & pour white chocolate chips into metal bowl to disperse heat
    • Once creams are hot, pour over the white chocolate and whisk until melted then season with salt
    • Cool and put into a piping bag.

    To finish off the Monkey Bread add 4 tbs. white chocolate crème fraiche & 4 tbs. toasted pecans, chopped. Then drizzle with softened white chocolate crème fraiche and finally top it off with pecans. Enjoy

    Credit: Thank you to Chef Steve from the USA for submitting this recipe.

    https://foodbodenrichedsourdoughcollection.food.blog/2020/08/25/winning-entry/

    https://foodbodsourdough.com/

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