Today’s Tuesday so I’m sure many of you are already aware that it’s blog time with the MF Products team. As always, we hope you guys have had a great start to the week because we certainly have after trying a new pastry called ‘monkey bread. The origin of the term "monkey bread" comes from the pastry being a finger food in which the consumer would pick apart the bread piece by piece as a monkey would. Dating back to the 1880s, in Hungarian literature, Hungarian immigrants would’ve brought this dish with them when they arrived in America and began introducing it into the country's food a landscape where Hungarian and Hungarian Jewish bakeries would eventually begin selling it in the mid-twentieth century. I know many of you are now starving for some monkey bread so here is how to make it the MF way:
Ingredients:
- 1 cup (250ml) of milk
- 2 tablespoons of MF Instant Coffee granules
- 320g of unsalted butter, chopped, plus extra melted to grease
- 7g sachet of dried yeast
- 175g of golden caster sugar
- 4 cups (600g) of strong (baker’s) flour, plus extra to dust
- 2 eggs, lightly beaten
- 75g of brown sugar
- 1 tablespoon of MF Cinnamon, grounded
- 2 teaspoons of vanilla extract
- 1/3 cup (50g) of toasted hazelnuts, plus extra to serve
- 150g of pure icing sugar
Now, time for the method:
1) Place milk, 1 tablespoon of MF Coffee and 80g of butter in a saucepan over low heat and cook, stirring sporadically, until the butter has just melted. Transfer to a heatproof jug and stand for 5 minutes to cool slightly. Add your yeast and 1 tablespoon of caster sugar. Cover and stand for 10 minutes or until frothy.
2) Combine flour and 1 teaspoon salt flakes in a large bowl. Make a well in the centre. Add egg and yeast mixture. Using a fork, stir until a smooth, sticky dough.
3) Turn out dough onto a lightly floured surface and knead for 5-8 minutes or until smooth and elastic. (It should be a damp, soft consistency, so resist adding more flour). Transfer to a large oiled bowl, cover with a clean tea towel and set aside in a warm place for 90 minutes or until doubled in size.
4) When the dough has risen, turn out onto a lightly floured surface and knead for 1-2 minutes or until smooth, then divide into 4 equal pieces. Roll each portion into a sausage shape, then cut in half. Cut each half into 8 equal pieces and roll each into a ball. Repeat with remaining portions of dough. Combine brown sugar, cinnamon and remaining 155g caster sugar in a bowl. Add dough balls and use your hands to toss until coated.
5) Melt remaining 240g butter in a saucepan over low heat. Stir through vanilla and the remaining 1 tablespoon of MF coffee.
6) Grease a 25cm tin with the melted butter. Pour a few spoonful’s of butter mixture into the prepared tin (just enough to cover the base) and sprinkle with 15g hazelnuts. Add dough balls and remaining hazelnuts at regular intervals, then sprinkle with remaining cinnamon sugar. Pour over half the butter mixture, Loosely cover with a clean tea towel, and set aside in a warm place for 1 hour or until risen slightly.
7) Meanwhile, preheat the oven to 180°C.
8) Bake for 40 minutes or until golden. Remove from oven and stand for 10 minutes to cool slightly, then turn out onto a serving platter (if you leave it for longer, the bread will set in the tin). Reheat the remaining butter mixture and drizzle over warm bread.
9) To make the milk glaze, sift the icing sugar into a bowl, then whisk in extra milk.
10) Drizzle glaze over the almost-cool bread then scatters with extra hazelnuts. Cut into pieces and serve.
Comments
Post a Comment