Mango Monkey Bread

  • PREP TIME1 day

  • COOK TIME45 minutes

  • TOTAL TIME1 day 45 minutes

  • SERVINGS12

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

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

Mango Monkey Bread

Ingredients

Dough

  • 2 cups + 1 tbsp All-purpose flour
  • 2 tsp  Instant dry yeast
  • ¼ cup Whole milk
  • 1 each Whole egg
  • 1 ½ tsp Sea salt
  • 2 tbsp Granulated sugar
  • 1 tbsp Non-fat milk powder
  • ½ cup Fresh Mango puree
  • 3 tbsp Butter

Caramel bottom

  • 8 tbsp Butter
  • 1 ½ cup Brown sugar

Monkey Mixture

  • 2 cups Mangos, peeled and medium diced
  • 1½ tbsp  Cinnamon, ground
  • ½ tsp Sea salt
  • ⅓ cup Brown sugar
  • 2 tsp Ground ginger
  • PREP TIME1 day

  • COOK TIME45 minutes

  • TOTAL TIME1 day 45 minutes

  • SERVINGS12

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

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

Instructions

  1. 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.