Blog :: Ramblings of a health nut

Wonky Monkey Bread

Posted on 29 Aug 2011 by maisha (posted in: blogs)

Sometimes a recipe fails. Like yesterday, when my PB&Baileys clotted cream fudge didn't set. Or a few weeks ago, when my monkey bread turned wonky. But a recipe fail can sometimes be the best unwanted surprise. Because now I have a huge jar of the most incredible tasting, rich and creamy fudge spread. It tastes amazing on top of (pan)cakes and bread, or stirred into a cup of hot chocolate. It tastes even better if you spoon it directly from jar to mouth.
And the wonky monkey bread turned out to be not so wonky, even though technically, it couldn't be called a monkey bread anymore. But it was all fluffiness and lightness covered in a slightly sticky, sweet, and lemon-scented crust.

I've always known that when it comes to weight training, failure is an option! But now I realize that in the kitchen, sometimes failure can still equal success.

Wonky Monkey Bread (makes 1 bread)

This recipe was based on this Lemon-Scented Pull-Apart Coffee Cake recipe. Instead of using regular all-purpose flour, I opted to use a type of all-purpose flour called bolted wheat flour. Bolted wheat flour is whole grain flour that has been sifted through a series of screens designed to remove (80-85% of) the heavier, larger pieces of bran while leaving most of the germ. This results in a consistent, flavorful fine textured flour. It is great for making delicate pastries.

Ingredients


    For the slightly sweet yeast dough
  • 173.5 g whole wheat flour
  • 173.5 g bolted wheat flour (15%)
  • 1 packet instant yeast
  • 2 tbsp sucanat
  • 1/4 tsp sea salt
  • 80 mL skim milk
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 2 large eggs
  • ~ 60 g becel calorie light margarine
    For the lemon-scented syrup
  • 40 g becel calorie light margarine
  • 4 tbsp sucanat
  • zest of 1 lime



Method


  1. Mix the dough ingredients together in a large mixing bowl using a wooden spoon. With your hands, knead gently until smooth and no longer sticky.
  2. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size (about 1 hour).
  3. Deflate the dough and divide into 14 equal pieces (I use a kitchen scale to weigh each piece). Roll each piece into a ball.
  4. Make the syrup by melting the margarine. Add the sugar and lime zest and stir until the sugar dissolves.
  5. Place the dough balls in a rectangular (or round) loaf pan lined with baking paper.
  6. Pour the syrup over and in between the balls.
  7. Cover the loaf pan with a plastic bag and let the dough rise for a second time, until doubled in size (about 1 hour).
  8. Bake the bread in the oven until the top is golden brown and sounds hollow when tapped (about 45 minutes).





 

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