Apple Cinnamon Monkey Bread
This version of the classic is bursting with cinnamon and apple flavor in a dough that is soft and anything but dry.
Servings 1 loaf
Equipment
- Stand Mixer
- Bench scraper
- 12-inch Bundt pan
Ingredients
Dough Ingredients
- 28 grams Butter (softened, for greasing the pan) (2 tbsp)
- 28 grams Butter, melted (2 tbsp)
- 237 grams whole milk, warmed, 110 deg F (1 cup)
- 78 grams warm water, 110 deg F (⅓ cup)
- 7 grams Dry Yeast (2-¼ tsp)
- 380 grams all-purpose (AP) flour (3-¼ cups)
- 12 grams salt (2 tsp)
- 75 grams Apple Jammy bits (dried apple can be substituted)
Brown Sugar Coating
- 200 grams light brown sugar (1 cup)
- 4 grams Cinnamon (2 tsp)
- 112 grams Unsalted Butter, melted (1 stick/8tbsp)
Glaze
- 120 grams Powdered Sugar (1 cup)
- 30 grams Whole milk (2 tbsp)
Instructions
Dough Instructions
- Grease the bundt pan with the softened butter and set aside.
- Combine the milk, water, sugar, yeast, and melted butter in a measuring cup and set aside
- In the bowl of the stand mixer, mix the flour and salt using the dough hook. On low speed, slowly add the milk mixture and mix until dough comes together. Scrape down sides and bottom of bowl several times during mixing. If dough is especially wet, add up to 16 grams (2 tbsp) of flour.
- Increase speed to medium and knead dough until shiny and smooth, 6 to 7 minutes.
- Turn the dough out onto a lightly floured surface and shape into a ball.
- Place dough into a bowl greased with vegetable oil and coat dough with oil as well. Cover bowl with cling film and place in a warm area to proof until doubled in size, around 1 hour.
Assembly Instructions
- While the dough is proofing, combine the brown sugar and cinnamon in a bowl and mix to combine. Set aside.
- Melt the butter in a second bowl and set aside. Place the apple jammy bits or finely chopped dried apple in a third bowl and set aside.
- Turn the dough out gently onto a clean work surface and pat into a rectangle. Using a bench scraper, divide the dough into four parts. Divide those four in half to make eight, and again so you have 16 pieces of dough in total.
- Take one of the pieces of dough and sprinkle the jammy bits on top. Fold the dough over to keep the jammy bits inside then shape dough into a ball.
- Dip the ball into the bowl of melted butter and coat. Let any excess drip off. Next coat the ball in the cinnamon sugar mixture.
- Place the coated dough ball in the greased Bundt pan. Repeat with the other 15 pieces of dough. Stagger the seam of the dough balls where they meet.
- Cover with cling film and leave to proof in a warm place until the dough balls are puffy and have risen to an inch or two below the top of the pan, roughly 1 hour.
Baking Instructions
- Place oven rack in lower middle and preheat to 350 degrees Fahrenheit. Remove plastic and bake until top is a deep brown and caramel is beginning to bubble around the edges of the pan, 30-35 minutes. Rotate the pan halfway through baking.
- Let bread cool in the pan for five minutes then turn out onto a serving dish and let cool for another ten minutes.
- Prepare the glaze by combining the milk and powdered sugar and whisking until the right consistency is reached.
- Drizzle glaze on top of warm monkey bread. Serve warm