Chef Steve’s Monkey Bread
Ingredients
Please see Elaine Foodbods slightly lighter recipe.
Filling in USA measurements:
1/2 cup unsalted butter
1/4 cup honey
Kosher salt
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
White Chocolate Crème Fraiche Ingredients
1cup cream
1 cup crème fraiche
3 cups white chocolate chips
1.5 grams salt
Chef Steve’s Monkey Bread
Ingredients
Please see Elaine Foodbods slightly lighter recipe.
Filling in USA measurements:
1/2 cup unsalted butter
1/4 cup honey
Kosher salt
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
White Chocolate Crème Fraiche Ingredients
1cup cream
1 cup crème fraiche
3 cups white chocolate chips
1.5 grams salt
Congratulations to Chef Steve for being an Elaine Foodbod’s Enriched Sourdough Competition Winner with this monkey bread recipe.
Method
For the Monkey Bread Dough, I Used Elaine’s Alternative Slightly Lighter Option:
I let the dough prove on the counter overnight and at the point of the second prove I divided the dough into seventeen rounded balls. Meanwhile, I made the filling and white chocolate crème fraiche topping and proceeded with the recipe.
Prepare filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt; let cool slightly.
- In a separate bowl stir together brown sugar, granulated sugar, and cinnamon.
- Generously butter a 10-inch cast iron pan. Dust the bottom of the pan with half of the sugar mixture. Add dough balls one at a time to bowl with remaining sugar mixture; turn to coat. Arrange balls in an even layer in a cast iron pan. Pour cooled honey mixture on top and cover loosely with plastic wrap; let stand in a draft-free location until risen to the top of the pan, about 1 to 2 hours.
To make the White Chocolate Crème Fraiche
- Bring cream to a boil & add crème fraiche.
- Lightly heat through & pour white chocolate chips into metal bowl to disperse heat
- Once creams are hot, pour over the white chocolate and whisk until melted then season with salt
- Cool and put into a piping bag.
To finish off the Monkey Bread add 4 tbs. white chocolate crème fraiche & 4 tbs. toasted pecans, chopped. Then drizzle with softened white chocolate crème fraiche and finally top it off with pecans. Enjoy
Credit: Thank you to Chef Steve from the USA for submitting this recipe.
https://foodbodenrichedsourdoughcollection.food.blog/2020/08/25/winning-entry/
← Older Post Newer Post →