Mango Monkey Bread
Ingredients
Dough
- 2 cups + 1 tbsp All-purpose flour
- ¼ cup Whole milk
- 1 ½ tsp Sea salt
- 1 tbsp Non-fat milk powder
- 3 tbsp Butter
- 2 tsp Instant dry yeast
- 1 each Whole egg
- 2 tbsp Granulated sugar
- ½ cup Fresh Mango puree
CARAMEL BOTTOM
- 8 tbsp Butter
- 1 ½ cup Brown sugar
MONKEY MIXTURE
- 2 cups Mangos, peeled and medium diced
- ½ tsp Sea salt
- 2 tsp Ground ginger
- 1½ tbsp Cinnamon, ground
- â…“ cup Brown sugar
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Instructions
- In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.Mix on speed 1 for 4 minutes.
Add butter and sea salt.
Mix on speed 1 for 8 minutes.
Scrape down the sides of the mixing bowl.
Then mix dough on speed 2 for 4-6 minutes or until gluten develops.
Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.
Roll chilled dough and cut into strips then squares about ½ inch by ½ inch.
Place in the fridge to chill until ready to mix with the monkey mix.
In a small pot, combine butter and brown sugar.
Bring to a rolling boil without stirring.
Remove from heat.
Disperse evening into large muffin silicone pans.
Allow to cool to room temperature.
In a bowl, combine all ingredients.
Toss with chilled cut dough pieces.
Evenly disperse into large muffin silicone pans on top of caramel bottoms.
Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 ½ hours.
Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.
Unmold carefully while still warm.
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