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Spiced Apple Hazelnut Monkey Bread

If you've got a sweet tooth, you'll love this packed-with-flavor monkey bread.

Written by Julie Anne Hession
Photography by Julie Anne Hession
 

Spiced Apple Hazelnut Monkey Bread

Monkey bread is a sweet, sticky Bundt composed of dozens of dough balls, meant to be pulled from the loaf and enjoyed one at a time. The balls are rolled in sweet or savory ingredients before being pieced together, and other components — in this case, spiced apples and toasted hazelnuts — are sprinkled between the layers of dough before baking. It is officially impossible to eat only one piece of this treat, which is best served warm, while the dough is still soft.
 

EQUIPMENT

• Large bowl, lightly coated with oil
• Minimum 15-cup Bundt pan, sprayed and lightly coated with granulated sugar
 

INGREDIENTS

Monkey Bread Dough

  • 1 package (1⁄4 oz/8 g) active dry yeast
  • 1 tsp granulated sugar
  • 1⁄4 cup warm water
  • 1⁄3 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 cup whole milk, at room temperature
  • 1⁄2 cup unsalted butter, melted
  • 41⁄4 cups all-purpose flour
  • 1 tsp salt

 

Coating/Filling

  • 1 1⁄2 cups granulated sugar
  • 2 tsp ground cinnamon
  • 1⁄2 tsp ground allspice
  • 1⁄4 tsp ground nutmeg
  • 3⁄4 cup unsalted butter, melted
  • 2 large tart cooking apples, peeled and chopped
  • 3⁄4 cup chopped lightly toasted blanched hazelnuts

 

See also 3 Beautiful Bundt Recipes

 

INSTRUCTIONS

1. Dough: In a small bowl, stir together yeast, 1 tsp sugar and water. Let stand for 5 to 10 minutes or until foamy.
 
2. In the stand mixer bowl with paddle attachment, beat 1⁄3 cup sugar, egg, egg yolks, milk and butter on medium-low speed until blended. Beat in yeast mixture. On low speed, beat in flour and salt until a soft dough
forms.
 
3. Replace paddle with dough hook. Knead on medium speed for 5 to 7 minutes or until dough is smooth, soft and elastic.
 
4. Gather dough into a ball and transfer to prepared bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place for 1 1⁄2 to 2 hours or until doubled in bulk.
 
5. Turn dough out onto a lightly floured work surface and dust with flour, punching down to deflate. Using a rolling pin, roll dough out into an 8- by 6-inch rectangle. Using a sharp knife, cut rectangle crosswise into eight equal slices, each about 1 inch wide. Cut each slice into six 1-inch pieces, so that you have 48 pieces.
 
Courtesy of Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession © 2017 www.robertrose.ca Available where books are sold.