Wednesday, 22 October 2014

Spiced White Chocolate Pumpkin Monkey Bread

Pumpkin Monkey Bread


The white chocolate is stuffed inside each pull-apart bite!

It's pretty easy to make, it just takes a bit of time.

Ingredients:

Monkey Bread

4 Tablespoons Butter
1/2 Cup Water
1/4 Cup Sugar
2 Teaspoons Salt
1 Egg
.25-.3 Ounces Active Yeast
3+ Cups Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1/2 Teaspoon Cardamon
1/2 Teaspoon Ground Cloves

Glaze

2 Teaspoons Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Allspice
1/2 Teaspoon Cardamon
1/2 Teaspoon Ground Cloves
1 Cup Brown Sugar
1/4-1/2 Cup Melted Butter

2 Cups White Chocolate Chips

Cooking Spray

Special Tools:

Bunt Pan

Instructions:

In a small sauce pan over low heat melt the butter, add the water and dissolve in the 1/4 cup of sugar. Check that the temperature is only warm and not hot, then add the yeast, stir to dissolve and allow to stand about 5-10 minutes, until the yeast starts to proof.

In a medium bowl whisk together the pumpkin puree, egg, and cinnamon, ginger, nutmeg, allspice, cardamon, ground cloves and salt.

In a stand mixer measure out 2 cups of flour and fit the mixer with the blade attachment.

When yeast is proofed, add the pumpkin mixture and yeast mixture to the flour. Blend with the blade until a very very soft dough forms. Add in about 1 cup of flour gradually while you continue to mix until dough comes away from edges.

Switch to the dough hook and knead dough for 5 minutes, adding more flour if needed. Trying to keep the dough as light as possible.

Turn out dough onto a floured surface, knead again until dough is no longer too sticky.

Grease a large bowl, place the dough in the greased bowl and cover and allow to rise until double in size. Roughly 60-90 minutes.

To prepare glaze, melt the butter in a small bowl, and stir together the sugar and spices in a separate bowl.

Once dough has risen cut dough into small ounce sized chunks. Place a few white chocolate chips in the middle of the dough and roll into a ball. Dip in melted butter and arrange in a well greased bunt pan. Repeat with all the dough.

Allow the assembled cake to rise an additional 20-30 minutes.

Preheat oven to 375°F.

Bake risen cake for 30-50 minutes, until puffed, golden and each bite feels hollow when tapped.

Cool cake in pan for 5 minutes, then turn out onto a platter carefully.

Enjoy!

Notes:

So yummy, but it does take an awful long time to make it. Be careful to make sure that your bake the cake all the way through. Doughy bites are not very yummy.

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