Orange Pecan Monkey Bread Recipe


This cinnamon and orange monkey bread is scrumptious. A thick slurry is made with melted butter, brown sugar, vanilla, cinnamon, and orange marmalade. The bread chunks are rolled in this before baking.

You can use this as a template for many other monkey breads made with jam. Try peach pecan using a peach jam and cherry almond using cherry jam.

Ingredients

4 cups bread flour
1 seven gram instant yeast packet
1 large egg
1 1/2 cup combination water and egg

2 tablespoons sugar
1/2 tablespoons salt
1/4 cups dry milk
2 tablespoons potato flour
1/2 teaspoon dough conditioner
1 teaspoon cinnamon

1/4 cup butter, melted
1/2 cup butter, melted
1 cup orange marmalade
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup chopped pecans or walnuts

Directions

1. Place two cups of flour in the mixing bowl of your stand-type mixer. Add the yeast.

2. Put the egg in a two cup measuring cup. Add enough water to bring the mixture to the 1 1/2 cup mark. With a fork, whisk the mixture until combined and then heat the mixture in the microwave to 110 degrees.

3. Add the warm water and egg mixture to the flour in the bowl and beat with a dough hook for about one minute to hydrate the yeast.

4. Add the rest of the flour, the sugar, salt, dry milk, potato flour, dough conditioner, and the first teaspoon of cinnamon. Add the 1/4 cup melted butter. With the dough hook and at medium speed, mix for four minutes or until the dough is well developed. Remove to a large greased bowl, cover, and let rise until doubled—one hour to 11/2 hours.

5. For the glaze, to the 1/2 cup melted butter, add the marmalade, and brown sugar, the second teaspoon of cinnamon and vanilla. Stir until combined into a slurry.

6. Sprinkle a few of the nuts in a bundt pan.

7. Lightly flour a work area on a clean counter. Press the dough into a disk. With a sharp knife, cut the dough into walnut-sized chunks. Dip the chunks in the sugary slurry and place the coated chunks in a bundt pan. After a layer of chunks are in the pan, sprinkle some of the chopped nuts over the dough in the pan. Continue coating chunks. After another layer, sprinkle the reminder of the nuts over the dough. Coat and place the rest of the chunks. If you have any left over slurry, spread it over the dough. Cover the pan and let the bread rise until doubled.

8. Preheat the oven to 350 degrees. Bake for 40 minutes or until it tests done with an internal temperature of 190 degrees. (Cover with aluminum foil the last ten minutes to avoid over-browning.) After five minutes, invert the bread on a large plate or serving platter. Serve warm.

Baker’s Notes:

1. We used Baker’s High Heat dry milk. Milk contains an enzyme that impedes the grown of yeast. High heat processing destroys that enzyme. You can use nonfat dry milk or liquid milk but the bread will not rise as quickly or be as light.
2. The potato flour is hygroscopic and absorbs moisture rather than drying out. It helps keep the bread moist. We added more potato flour than necessary for moistness because we like the flavor that it imparts.
3. Dough conditioner (or dough enhancer) is indispensable to the baking of great breads. It creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. It also strengthens the gluten structure in the dough to create a better crumb to your loaves. This dough conditioner also retards staling and helps your bread stay fresher longer. Use one-half teaspoon per loaf.


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