Monkey bread
SERVES 12
Not a fan of the usual figgy pud? We guarantee this fun twist will win you over.
TIP IF YOU'RE SHORT ON TIME, USE READYMADE BRIOCHE DOUGH INSTEAD. WE LIKE THE NORTHERN DOUGH CO.
PREP TIME: 45 MINS, PLUS PROVING TIME COOK TIME: 45 MINS CALS: 700 FAT: 36G SAT FAT: 16G CARBS: 84G
YOU WILL NEED
- 600g strong white bread flour
- 7g sachet instant dried yeast
- 50g golden caster sugar
- 1tsp salt
- 250ml whole milk, warmed
- 90g unsalted butter, melted
- 2 medium eggs, beaten
- 1tbsp vanilla extract
- 200g mincemeat
- Oil, for greasing
For the rest:
- 250g light brown sugar
- 1tbsp ground cinnamon
- 1/2tsp ground mixed spice
- 140g unsalted butter, melted
- 150g pecans or hazelnuts, toasted and chopped
- 200g white chocolate, finely chopped
- 60ml double cream
- 2tbsp brandy (optional)
Cake tin: 22-24cm Bundt tin, greased
HOW TO DO IT
1 Mix the flour, yeast, sugar and salt in the boiwl of a stand mixer fitted with a dough hook. In a jug, whisk together the milk, melted butter, eggs and vanilla. Add the wet mixture to the stand mixer bowl and knead on medium speed for 6-8 mins until a soft dough forms. Add the mincemeat and knead for another 2 mins.
2 Put the dough in a lightly oiled bowl. Cover and set aside in a warm place to rise until doubled in size (about 2 hrs).
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