Top Banana Around Here...
#TwitterBakeAlong is becoming something of a Sunday standard and this week it's all about bread. The Baking Nanna and Robert Allen have set a simple singular challenge that is open to some pretty wide interpretation, make something, anything, so long as it's bread. Well, the Gents just love bread based bakes and figured why not spend the day baking. First out of the oven were Fruit & Nut Rolls with a spiced fruit butter. They're were the perfect weekend breakfast treat and quick to make after an overnight proove. Second out and also benefiting from developing it's flavour overnight, our Herby Feta & Olive Cob. Sweet, salty and savoury, a treat for lunch already made. Third out and another batch bake with our Three Flour Rolls - equal parts white, wholemeal and rye with a delicious oat crust. Well that's packed lunches sorted!
Finally it was on to our main bake and the Gents entry for #twitterbakealong. This gut busting, diabetes inducing bread is not in the slightest bit healthy, and therein lies its secret, for this is a joyous coming together of enriched yeasted dough, nestled together with butter, nuts and spiced brown sugar. This is Monkey Bread.
Start by warming your milk to a simmer and adding your butter to melt. Once cooled a little, beat in your eggs. In a large bowl combine all your dry ingredients before combining with you milk and egg mix to make a sticky dough. Set aside for a few minutes before turning out and kneading until smooth and glossy. Once double in size, knock back and shape into 60-70 dough balls.
To build this beast you'll need a buttered bundt pan. Sprinkle the base of your pan with some of your chopped pecans then dip your dough balls in butter then roll in brown sugar spiced with ground ginger, nutmeg and cinnamon. Layer the balls into you pan adding chopped pecans as you go.
Bake at 160C fan until crisp and gooey! Turn out and cool before glazing with cinnamon butter icing and serving with as many people as can get their hands on it.