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CRANBERRY PECAN MONKEY BREAD

 

Ingredients:

1 recipe Sweet Dough (page 5)

1cup sugar

1 tablespoon  cinnamon

2 cups pecan halves, toasted and coarsely chopped

2 cups Cranberry Apple Jam (page 6)

 

Directions:

Remove the dough from the refrigerator 1 hour in advance.  When ready to shape, release it onto a floured work surface.  Divide the dough in half and lightly flour.

 

Generously butter 2 six cup soufflé molds (or more smaller molds).  Line the bottom of each with parchment and butter that as well.

 

Roll one piece out into a 18" rope and cut into 1" lengths.  Fill a small bowl with cool water.  Stir together the sugar and cinnamon in another small bowl.  Scatter 1/3 cup of the chopped pecans over the bottom of the prepared molds.

 

Roll each dough piece into a ball, dip it in water then roll it in the cinnamon sugar.  Set 1/2 of these dough pieces equidistant for each other in the bottom of the dish. Spread on 1/2 cup Cranberry Apple Jam and sprinkle on another 1/3 cup pecans.  Repeat this layer with remaining dough, jam and pecans. Repeat this assembly with remaining piece of Sweet Dough.  When both are assembled, sprinkle the remaining cinnamon sugar over each dish.

 

Cover tightly and allow to rise until doubled, 45 minutes to an hour.

 

Preheat the oven to 325.  Uncover the molds and bake until the interior temperature of the bread reaches 200 degrees, about 50 minutes.  Remove the loaves and let them cool on a rack.  They can be unmolded and 15 minutes.

 

Yield: 2 large breads or several smaller ones

 


ORANGE COFFEECAKE

 

Ingredients:

1 recipe Sweet Dough (page 5)

2 cups Thirty Minute Marmalade (page 7)

2 cups slivered almonds, toasted

1 large egg yolk

 

Directions:

Remove the dough from the refrigerator 1 hour in advance.  When ready to shape, release it onto a floured work surface.  Divide the dough in half and lightly flour.

 

SHAPE #1: BRAID

Lightly flour two sheets of parchment the size of a sheet pan.  Flour and roll out one piece of dough into a rectangle 9" wide and 12" long.  Fold the dough into thirds lengthwise and unfold leaving a light marking of the thirds in the dough.  Using a fluted pastry wheel or dough scraper make 3" long strips 1" wide at a 45 degree angle to the vertical markings on both outside thirds of the dough.

 

Spread 1 cup of marmalade over the center portion of the dough.  Scatter on 2/3 cup almond slivers.  Now braid the strips on either side over the center portion.  Lift the onto a bake sheet with the parchment.  Repeat this assembly with the other piece of dough.  Let the dough rise in a warm (75 degrees) spot, covered, for 1 hour.

 

Preheat the oven to 325 degrees.  Beat the egg yolk with a splash water and a few grains of kosher salt.  Glaze the risen dough surface and scatter on the remaining slivered almonds.  Bake until the internal temperature reaches 200degrees, about 35 minutes.  Cool on a rack before releasing from the parchment.

 

SHAPE #2: PINWHEEL COFFEECAKE

Divide the dough in half and roll each half into a large 10"x 12" rectangle on floured parchment  Spread the marmalade over the entire surface leaving only a 1" margin uncoated at the edges.  Scatter on 2/3's of the nuts.

 

Carefully roll up the rectangle along the long end creating a thick cylinder of dough and marmalade.  Bring the ends of the roll together to form a circle, overlapping the ends.

 

Using heavy kitchen shears, cut diagonal slits along the outside of the circle at 2" intervals.  Gently open the slits so as to reveal the concentric circles within. .  Lift the cake onto a bake sheet with the parchment.  Repeat this assembly with the other piece of dough.  Let the dough rise in a warm (75 degrees) spot, covered, for 1 hour.

 

Preheat the oven to 325 degrees.  Beat the egg yolk with a splash water and a few grains of kosher salt.  Glaze the risen dough surface and scatter on the remaining slivered almonds.  Bake until the internal temperature reaches 200 degrees, about 35 minutes.  Cool on a rack before releasing from the parchment.

 

 

 

 

 

 

 


SWEET  DOUGH

 

Ingredients:

 

2/3 cup milk

2 teaspoons instant or dry active yeast

2-2/3 cup all-purpose flour

3 large eggs, at room temperature

1/2 tablespoon fine sea salt

1/3 cup sugar

4 ounces unsalted butter, at room temperature

 

Directions:

Scald the milk and transfer to a bowl to cool to 105-10 degrees.  Add the yeast and let it dissolve for 10-15 minutes.

 

Measure the flour into a mixing bowl.  Add the yeast liquid and the eggs.  Beat with the paddle attachment until smooth, about 2 minutes.  Cover with plastic and let sit for 20 minutes.

 

Beat in the salt, then the sugar in two installments and finally the butter in two installments.  Allow each installment to be absorbed before adding more.  Continue beating until smooth and glossy, 2-3 minutes.  The dough will be quite soft and stick to the sides of the bowl.

 

Transfer the dough to a lightly oiled bowl at least three times the size of the dough.  Cover tightly and refrigerate 8 to 24 hours.