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Pumpkin Monkey Bread with Maple Glaze

Sunday, September 22, 2013

Recipe adopted from Lauren's Latest.


As most of you are aware, today marks the first day of autumn!  I've already busted out the chai tea and a couple of pumpkin ales, so the next logical step was to make a dessert that screamed fall.  After scrolling through a few food blogs, I landed on this recipe for two reasons.  First, I've never made (let alone eaten) monkey bread before.  And second, I (semi) recently received a bottle of legit Vermont maple syrup from my sister that I needed to put to good use.  This recipe was perfect.

I think it's safe to say that the dessert exceeded my expectations.  The only things I might do differently next time are to make the dough balls slightly smaller (closer to the size originally called out) and to add a little more pumpkin.  Besides that, absolutely no complaints.

INGREDIENTS:

1/4 cup warm water
1/4 cup warm milk
1 1/4 teaspoons instant yeast (or 1 1/2 teaspoons active dry yeast)
1 3/4 ounces (~1/4 cup) sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons butter, melted and cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
15 ounces (~3 cups) bread flour

1/3 cup butter, melted
5 1/4 ounces (~3/4 cup) sugar
1 1/2 teaspoons ground cinnamon

4 ounces (~1 cup) powdered sugar
2 tablespoons maple syrup
2 tablespoons milk
1/8 teaspoon vanilla extract

DIRECTIONS:

In a stand mixer bowl, combine the warm milk and water with the sugar and yeast.  Let sit for several minutes.  Add the salt, egg, butter, pumpkin, cinnamon, nutmeg, and half of the flour.  Mix with a dough attachment.  Gradually add the remaining flour until a dough-like consistency is met and the dough pulls away from the sides of the bowl.  Kneed for 4 to 5 minutes on a medium-low speed.  Cover with plastic wrap and let rest for 1 hour in a warm environment.

While the dough is resting, grease a bundt pan with non-stick cooking spray.  Also, set up your dredging stations by setting up a bowl with 1/3 cup melted butter and another with the cinnamon sugar mix.

After an hour, transfer the dough to a lightly floured surface.  Divide into balls that are 1 to 2 tablespoons in size.  Coat in the melted butter and toss in the cinnamon sugar.  Add the coated dough balls to the bundt pan, cover with plastic wrap, and let rise for another hour in a warm location.

When the hour is almost up, preheat the oven to 350° F.  Once the second rise is done and the oven is up to temp, bake for 25 minutes.  Remove and let rest for 10 minutes.  Invert onto your serving tray and let cool another 10 minutes.

For the glaze, whisk together the powdered sugar, maple syrup, milk, and vanilla.  Drizzle onto the monkey bread and dig in!

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