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  • CINNAMON ROLL MONKEY BREAD - Day 17,568

    1,679 views 1 year ago
    Robert's teach's to make this amazing Autumn bread!
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    RECIPE - CINNAMON ROLL MONKEY BREAD - Day 17,568

    Bread Dough
    1-1/4 Cup (300ml) Milk, warm (115°F or 46°C)
    1/4 Cup (60ml) Water, warm (115°F or 46°C)
    2-1/4 (7g) Teaspoons Yeast, dry (1 packet)
    5 Cups (700g) Bread (Strong) Flour
    2 Eggs, large, room temperature
    1/4 Cup (55g) Sugar, granulated
    1/3 Cup (75g) Butter, melted
    1 Teaspoon (5g) Salt, kosher

    Cinnamon Sugar Mixture
    1.5 Cups (275g) Sugar, granulated
    1 Cup (150g) Sugar, brown, light or dark
    1 Tablespoon (7g) Cinnamon, ground
    1/2 Cup (75g) Butter, melted

    Glaze
    1 Cup (155g) Powered Sugar
    3 Tablespoons (45ml) Cream
    1/2 Teaspoon (2.5ml) Vanilla Extract

    Start by measuring out all ingredients and having them at the ready. Combine warm water and yeast and allow to bloom for about 10 minutes. Combine milk and eggs and whisk together well. Pour yeast solution into the milk solution and mix well. Into your mixer’s bowl add the sugar, flour and salt. While the mixer is running on slow, gradually pour in the combined liquid mixture. Just as the mixture begins to clump and come together, drizzle in the melted butter. Allow the dough to slowly mix and kneed with the dough hook for at least 5 minutes. When it is soft and well mixed, let it go for 2 more minutes. Turn the dough out into a greased bowl and cover with another bowl or loosely with plastic wrap. Allow it to proof in a warm place, 80°F (26.5°C) for 1 hour, or until it has doubled in size. While the dough proofs, combine all the cinnamon sugar mixture ingredients and mix well until all the ingredients are distributed evenly. Using a fork can help to insure most of the lumps are gone. On a well-floured board, using small batches, roll out pieces of the dough to about 1/4" (0.5cm) in thickness. Using a glass or some kind of circular cutter, cut out rounds about 3 inches (7.5cm) in diameter. Do this with all the dough, using the dough 2x rolled out. After that it become too tough. Reserve the scraps. Cut a round of parchment that fits a 9-inch spring form pan. It does not need to be a spring form pan, but whatever you use, make a piece of parchment that fits the bottom. Butter above and below the paper and the sides of the pan. Using a pastry brush butter both sides of the cut-outs and sugar them liberally with the cinnamon sugar mix. Fold into quarters and arrange in your baking pan. Arrange your pieces in concentric circles until the pan is full. Do not over crowd the pan. Leaving them a bit loose will allow them to rise and be a lighter bread. Brush the tops with more butter and sprinkle on some more sugar mixture. Set the pan aside and allow to rise for 20-30 minutes more. Bake at 350°F (200°C) for 45-60 minutes. You will know they are done when tapped they sound hallow and the tops are golden brown. In the meantime, mix together all glaze ingredients and whisk well until smooth. Set glaze aside. If you like, use the scraps to make a “cooks treat” by forming small balls with the remaining dough. Douse them in butter and sugar mix the same way and arrange in a buttered baking pan, cupcake pan or whatever you like. Bake in the same manor, but most likely less time. These are your treats! When the bread is done, remove from the oven, allow to cool for 10 minutes they remove it from the pan. Glaze the top as you like. Allow to cool completely and then decorate if desired. Bread with keep 2-3 days on the counter or up to a week covered in the fridge. This is quite a bit of dough and should server 8-10 guests.

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