CRANBERRY ORANGE PULL APART
MONKEY BREAD
This
cranberry orange pull apart monkey bread is balls of soft and tender dough
coated in orange sugar and layered with dried cranberries, then baked to a
golden brown. It's a lighter alternative to the traditional monkey bread.
Course Breakfast,
Brunch
Cuisine American
Keyword pull
apart monkey bread
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total
Time 2 hours 5 minutes
Calories 446 kcal
Author Dinner
at the Zoo
Ingredients
·
For
the dough:
·
3 cups all-purpose
flour
·
1 cup whole-wheat
flour
·
1 teaspoon salt
·
1 packet
active dry yeast (about 2 1/4 teaspoons)
·
1 cup +
2 tablespoons very warm fat-free milk (approximately 110 degrees)
·
1/4 cup very
warm orange juice (apprximately 110 degrees)
·
1/4 cup honey
·
2 tablespoons butter ,
melted
·
Cooking
spray
·
3/4 cup granulated
sugar
·
1/2 cup Craisins®
·
the
zest of one orange
·
3 tablespoons fat-free
milk
·
2 tablespoons butter ,
melted
·
Fresh
orange slices for garnish (optional)
·
For
the glaze:
·
1 tablespoon orange
juice
·
1/2 cup powdered
sugar
Instructions
1.
Place
the milk in the bowl of a stand mixer; add the yeast and let stand for 5
minutes.
2.
Add
the 1/4 cup orange juice and honey to the yeast mixture, stir briefly to
combine.
3.
Add
the flours, salt and 2 tablespoons of melted butter to the bowl. Stir until a
dough starts to form.
4.
Place
the bowl on a stand mixer that's been fitted with a dough hook attachment.
5.
Knead
on medium speed for 5-7 minutes or until a smooth dough has formed. You can add
water, 1 teaspoon at a time, if the dough seems too stiff.
6.
Place
the dough in a large bowl that has been coated with cooking spray; also coat
the top of the dough with cooking spray and cover the bowl with plastic wrap.
7.
Let
the dough rise for an hour or until it's doubled in size.
8.
In
a small bowl mix together the granulated sugar with the orange zest.
9.
In
a second bowl mix together the 3 tablespoons of fat free milk with 2
tablespoons of butter.
10. Tear off tablespoon sized pieces of the
dough and roll into balls. Dip the balls first into the milk-butter mixture and
then lightly roll the balls in the orange sugar.
11. Layer the balls in a 12 cup bundt pan that's
been coated in cooking spray.
12. Sprinkle the Craisins® in between each layer
of dough balls. Repeat the process until all of the Craisins® and dough have
been used up.
13. Pour any remaining butter mixture over the
dough.
14. Cover the pan and let it rise for one hour,
or until dough has doubled.
15. Preheat the oven to 350 degrees. Bake for
30-35 minutes or until the bread has thoroughly browned.
16. While the bread is cooking make the glaze by
whisking together the powdered sugar and orange juice. The glaze should be a
pourable consistency - you can add more orange juice, a teaspoon at a time if
you need to thin the glaze.
17. After the bread comes out of the oven, let
cool for 5 minutes, then place a plate on top of the opening of the cake pan.
Carefully invert the bread onto the plate and top with the glaze and fresh
orange slices if desired. Serve immediately, this bread is best warm.
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