monkey bread

Overview

Monkey bread is sweet and delicious, but very high in calories. Monkey bread does not require kneading and shaping. Think about it, a bunch of small doughs are stacked together and have already stuck together after fermentation. What other shapes can be shaped? The only requirement for the shape is that it is best to use a mold with a chimney, such as Qifeng's chimney mold, Savarin mold, etc., and the mold should be larger. This time I used a 4-inch heightened cake mold. The dough swelled up after fermentation. When baking, the small dough did not obey the instructions and fell several times, causing me to quickly poke the small dough up with chopsticks. . .

Tags

• baking
• old man
• afternoon tea
• students
• bread flour
• dried cranberries
• hot water
• oil-free butter
• olive oil
• raisins
• rum
• yeast
• cinnamon powder
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Soak the dried fruits first: mix rum and hot water, add raisins and dried cranberries and soak them. After about an hour, remove and drain the water. Reserve the soup for later use

   

2. 2 Put flour, water, sugar and salt into a mixing bowl

   

3. 3 After mixing at low speed to form a dough, add yeast and continue mixing. After kneading until smooth, add olive oil and continue mixing until the dough can pull out a thick film

   

4. 4 The dough is rounded and put into a basin to ferment

   

5. 5 Soften the butter in the microwave over high heat, but do not melt it all. Add the sugar and cinnamon powder, stir evenly with a spoon and set aside

   

6. 6 Leave the dough to rise for forty minutes at room temperature

   

7. 7 Take out the fermented dough, press to deflate it, roll it out into a round piece of about 30cm, and divide it into small pieces of dough about 2cm wide

   

8. 8 Dip the small dough into the dipping sauce

   

9. 9 Put the dipped dough into the bottom of the mold and sprinkle in an appropriate amount of dried fruits (soaked)

   

10. 10 Dip all the dough in order and put it into the mold, one layer of dough and one layer of dried fruit, until the mold is about 80% full

    

11. 11 Carry out secondary fermentation at room temperature. The fermentation time is about 30 minutes until the mold is full. Brush the surface of the dough with a layer of sugar water soaked in dried fruits

    

12. 12 Preheat the oven to 150 degrees at the upper and lower levels. After preheating is in place, place the mold into the lower shelf of the oven and bake for about 30 minutes

    

13. 13 After baking, take out the mold, brush a layer of sugar water (soup for soaking dried fruits) on the surface while it's still hot, turn it upside down and serve