Peaches and Cream Monkey Bread

There’s nothing healthy about this monkey bread, really but it makes for a fun treat every once in a while in our home.  I’ve tried several recipes for monkey bread and this one, without prepackaged biscuit dough, is the one we like the most.  You can use almost any type of fruit you like.  Try it with mangoes, or apples with chocolate flavoured cream cheese!  You do not need to stuff the little balls of dough, if you prefer that as well.  It’s your monkey bread – do as you like with it and have fun!

INGREDIENTS

  • 3 tablespoons warm water (105 to 110F)
  • 3 tablespoons sugar
  • 1 packet active dry yeast
  • 1 stick unsalted butter, divided
  • 1 cup whole milk
  • 2 cups all purpose flour plus up to 1 1/2 cups
  • 1 1/2 teaspoons salt
  • 2 Peaches, peeled and sliced
  • 4 oz cream cheese
  • 2 tablespoons brown sugar
  • 2 teaspoons cinnamon

INSTRUCTIONS

  1. Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.
  2. Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
  3. Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
  4. Preheat oven to 350F.  Grease a bundt pan and set aside.
  5. Divide dough into quarters and then each quarter into ten pieces.  Place a small amount of the cream cheese onto the centre of each piece and roll these into rough balls.
  6. Fill the bundt pan with about 1/3 of the dough balls then layer about 1/2 of the peaches of the peaches. Continue layering the dough balls and peaches until all the balls of dough are in the pan.  Cover and allow the dough to rise for 15 minutes more.
  7. Melt the remaining butter over a low heat, stirring in the brown sugar and cinnamon until sugar is incorporated. Drizzle over the dough.
  8. Bake 35 – 40 minutes until golden brown.
  9. Allow to cool in the pan for 30 minutes before removing to a serving plate. Top with whipped cream and serve.

 

Makes 10 – 12 servings

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