Looking for a way to warm up the house? A big ol’ batch of monkey bread will do the trick. It’s a barrel of fun to make…and eat!
“I’m so glad I can finally cross ‘bake monkey bread’ off my bucket list. A�I’ve had this recipe ear-marked for years, but it took coming across some beautiful apples this weekend (both at the Fruit Wagon in Essex County and Cote De Boeuf in Toronto) to spur me into action. A�I tweaked the recipe by adding tart Ontario cranberries and red flesh apple slices to give this tasty treat cause for blushing. Monkey-in-love bread, perhaps?”
Recipe: Apple Cranberry Monkey Bread
Feel free to add some crunch by tossing in some nuts. If I hadn’t left the bag of heartnuts we picked up at Crocker’s Nuts in the office, they definitely would have gone in!
- 1 stick Ontario unsalted butter, divided (2 TBSP softened, 6 TBSP melted)
- 1 cup Ontario milk, warm (around 110 degrees)
- 1/3 cup water, warm (also around 110 degrees)
- 1 Ontario apple, diced
- 1 cup Ontario cranberries (try Johnston’s!)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 package (2 1/4 tsp) instant or quick-rise yeast
- 3 1/4 cups all-purpose flour, plus extra for work surface
- 2 tsp salt
- In a small bowl, mix together milk, water, granulated sugar, softened butter, 2 TBSP melted butter and yeast.
- In a large bowl, whisk together flour and salt.
- Make a well in the flour mixture and pour in wet ingredients.
- Incorporate ingredients with a wooden spoon (you can also use a standing mixer with a dough hook for this) until dough is shaggy and just comes together.
- Turn out dough onto floured surface and knead for up to 10 minutes, until dough forms a smooth, satiny ball.
- Place dough in a large, well-oiled bowl, cover with plastic wrap or a dish towel and place in a warm spot until it doubles in size, about 50-60 minutes.
- While dough is rising, place remaining 4 TBSP melted butter into a small dish.
- In a separate small dish, mix brown sugar and cinnamon together.
- When dough has doubled, turn out onto a floured surface and use a rolling pin to lightly flatten the dough into a square.
- Using a pizza roller or knife, cut dough into small squares, about 64 total.
- Roll each square into a ball, then dip in butter and roll through brown sugar mixture to coat.
- Place coated dough balls into oiled bundt pan, alternating with apple slices and cranberries as more balls are added.
- Cover again with plastic wrap or dish towel and set aside in a warm place for dough to double again, about 50-60 minutes. Ed. note – feel free to pour yourself a glass of VQA wine while you wait!
- When dough has doubled, preheat oven to 350F.
- Bake for 30-35 minutes, until bread is golden brown.
- Cool for 5 minutes, then invert onto a serving plate.
Preparation time: 2 hour(s) 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!