Filled Monkey Bread

 

Ingredients:

3

Cups

All-Purpose Flour

Cup + 1 tbl

Sugar

Tsp

Salt

1

 

Package Active Dry Yeast

1

Cup

Milk

Cup

Dark Raisins

Cup

Dried Cranberries, Golden Raisins Or Chopped Dried Apricots

Cyo

Walnuts Or Pecans, Chopped

1

Tsp

Unsweetened Cocoa Powder

Cup

Dark Brown Sugar

3

Tbl

Honey

1-12

Tsp

Cinnamon

2

Tbl

Butter, Melted

Directions:

Mix the flour, 1 tablespoon of sugar, salt and yeast together in a large bowl and make a well in the center of the dry ingredients. In a small saucepan, heat the milk just until it is hot to the touch (130F), Stir the warm liquid into the flour mixture.

Turn the dough out onto a lightly floured surface and knead until a smooth, elastic dough is formed, about 10 minutes. Put into a large bowl, cover, and let rise in a warm, draft free area until doubled in bulk about 45 minutes.

Meanwhile make the filling: Combine the dark raisins, the cranberries, golden raisins or apricots, the nuts, cocoa powder, brown sugar, honey and teaspoon cinnamon in a medium bowl. In a separate small bowl, combine cup sugar, and 1 teaspoon cinnamon, Set the bowls aside.

Punch the dough down and turn it out onto a lightly floured surface. Form the dough into a log shape and cut the dough into 16 pieces. Flatten the pieces into 4 rounds.

Lightly oil an 8 cup bundt or tube pan.

Put about 2 tablespoons of the filling in the middle of each dough round, gather up the sides of the round with your fingers, pinch the rim together firmly to seal the filling inside, forming a ball.

Lightly dip the ball into the melted butter, then roll in the cinnamon-sugar mixture. Place the ball in prepared pan, with the pinched edge facing the hole of the pan. Fill, form and place the other balls in the same manner, packing them into the pan side by side. Cover the pan and let the dough rise until it has doubled in size about 30 minutes.

Preheat oven to 375. Bake the bread until it is golden brown and sounds hollow when tapped 35-40 minutes. Put a serving plate on top of the pan and turn both over to invert the bread onto the place.

 

Yields

8 servings

 

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