Chef Steve’s monkey bread

Eliane Foodbod’s Enriched Sourdough Competition Winner

Ingredients

Please see Elaine Foodbods slightly lighter recipe.

Filling in USA measurements:

White Chocolate Crème Fraiche Ingredients

Method

For the Monkey Bread Dough, I Used Elaine’s Alternative Slightly Lighter Option:

I let the dough prove on the counter overnight and at the point of the second prove I divided the dough into seventeen rounded balls. Meanwhile, I made the filling and white chocolate crème fraiche topping and proceeded with the recipe.

Prepare filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt; let cool slightly.

In a separate bowl stir together brown sugar, granulated sugar, and cinnamon.
Generously butter a 10-inch cast iron pan. Dust the bottom of the pan with half of the sugar mixture. Add dough balls one at a time to bowl with remaining sugar mixture; turn to coat. Arrange balls in an even layer in a cast iron pan. Pour cooled honey mixture on top and cover loosely with plastic wrap; let stand in a draft-free location until risen to the top of the pan, about 1 to 2 hours.

To make the White Chocolate Crème Fraiche

Bring cream to a boil & add crème fraiche.
Lightly heat through & pour white chocolate chips into metal bowl to disperse heat
Once creams are hot, pour over the white chocolate and whisk until melted then season with salt
Cool and put into a piping bag.

To finish off the Monkey Bread add 4 tbs. white chocolate crème fraiche & 4 tbs. toasted pecans, chopped. Then drizzle with softened white chocolate crème fraiche and finally top it off with pecans. Enjoy

Credit: Thank you to Chef Steve from the USA for submitting this recipe.

https://foodbodenrichedsourdoughcollection.food.blog/2020/08/25/winning-entry/

https://foodbodsourdough.com/

Shop Matthews Cotswold Flour

Select options Quick View

Matthews Italian Tipo 00 Pizza Pasta Flour
Rated 5.00 out of 5
Out of Stock
Select options Quick View

Cotswold Stoneground Organic Wholemeal Flour
Rated 5.00 out of 5
£2.55 – £12.75
Select options Quick View

Cotswold Eight Grain Flour
Rated 5.00 out of 5
Out of Stock
Select options Quick View

Matthews Cotswold Crunch
Rated 4.97 out of 5
Out of Stock

More Amazing Recipes

Disney Park Churro Bites

Thyme & Mushroom Spelt Pizza

Profiteroles

Matthews’ Heat Treated Sponge Recipe

Milling Britain’s finest flour for over 100 years

With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.

We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.

The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.