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Servings: 12 monkey breads
Prep Time: 1 day
Cook Time: 45 minutes

Ingredients

Dough

  • 2 cups + 1 tbsp All-purpose flour
  • 2 tbsp Granulated sugar
  • 2 tsp Instant dry yeast
  • 1 tbsp Non-fat milk powder
  • 1/4 cup Whole milk
  • 1/2 cup Mango puree
  • 1 each Whole egg
  • 3 tbsp Butter
  • 1 ½ tsp Sea salt

Caramel bottom

  • 8 tbsp Butter
  • 1 ½ cup Brown sugar

Monkey mixture

  • 2 cups Mangos, peeled and medium diced
  • 1/3 cup Brown sugar
  • 1 ½ tbsp Cinnamon, ground
  • 2 tsp Ground ginger
  • 1/2 tsp Sea salt

Instructions

  1. In a mixer, with hook attachment, combine flour, sugar, yeast, milk powder, whole milk, mango puree, and egg.

  2. Mix on speed 1 for 4 minutes.

  3. Add butter and sea salt.

  4. Mix on speed 1 for 8 minutes.

  5. Scrape down the sides of the mixing bowl.

  6. Then mix dough on speed 2 for 4-6 minutes or until gluten develops.

  7. Place in a clean, smell-free container with a tight cover in the refrigerator for 8-10 hours or overnight.

  8. Roll chilled dough and cut into strips then squares about ½ inch by ½ inch.

  9. Place in the fridge to chill until ready to mix with the monkey mix.

  10. In a small pot, combine butter and brown sugar.

  11. Bring to a rolling boil without stirring.

  12. Remove from heat.

  13. Disperse evening into large muffin silicone pans.

  14. Allow to cool to room temperature.

  15. In a bowl, combine all ingredients.

  16. Toss with chilled cut dough pieces.

  17. Evenly disperse into large muffin silicone pans on top of caramel bottoms.

  18. Allow monkey bread to proof in a draft free area, covered, at room temperature for 1-1 ½ hours.

  19. Bake in a preheated 365-degree Fahrenheit over for 20-30 minutes or until done.

  20. Unmold carefully while still warm.

  21. *To shorten prep time, you make use a pound of pre-made or store bought sweet dough or crescent dough.

Recipe Notes

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

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