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apple monkey bread

Tear off a piece of this delicious sticky bread and enjoy the fabulous autumn tastes of apples and cinnamon. This bread was made for sharing and is perfect for parties!

prep time:	ca. 50 minutes
rest period:	ca. 2 hours or overnight
baking time:	30-35 minutes
difficulty level:	medium
Rating:
Autor:	Friessinger-Mühle

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Ingredients
Preparation

Apple topping:

4-5 Granny Smith apples
2 tsp. lemon juice
2 tbsp. butter
2 tsp. cinnamon
30 g sugar
15 ml apple cider vinegar

Dough:

1 pck. active dry yeast
60 ml lukewarm water
355ml lukewarm milk
35 g butter
50 g sugar
2 eggs
1 tsp. salt
625 g Küchenmeister wheat flour T405

Coating:

150 g butter
250 g sugar
1 tbsp. cinnamon
125 g Sweet Nature cane sugar
1 pck. vanilla sugar

For the dough:
Melt the butter and leave it to cool. In a large bowl, sprinkle the yeast with 1 teaspoon of sugar and dissolve it in the warm water. Cover the bowl and leave the yeast to proof for ca. 10 minutes, or until the yeast has become frothy. Add in the milk, melted butter, remaining sugar, eggs, salt and 375 g of flour. Begin kneading the dough with an electric mixer (with dough hooks) on high speed for ca. 3 minutes. Gradually add in the remaining flour, kneading with your hands until the dough has become firm. Place the dough on a well-floured work surface, and continue to knead it until it has become smooth and elastic. Form a ball from the dough, place it into a greased bowl, cover with plastic wrap and leave it to rise in a warm place for ca. 1 hour. For best results refrigerate overnight.

For the coating:
Melt 55g of butter in a small bowl. In another bowl mix together the 250 g of sugar and cinnamon.

For the sticky apple topping:
Peel, remove the cores and chop the apples into small pieces. Over a medium melt the butter until it browns. Add the apples to the pan and sprinkle with cinnamon and sugar. Continue cooking the apples until soft. Add the apple cider vinegar and cook until the amount of liquid is reduced by half. Grease a large bundt pan and place the apples into the bottom.

Punch the air out of the dough and briefly knead it. From the dough create approx. 30-40 small dough balls (ca. 2.5cm diameter). Dip each ball first into the melted butter, before rolling in the cinnamon sugar. Place the coated dough-balls into the bundt pan. Once all the balls are dipped and arranged in the pan, cover the bundt pan with plastic wrap, and leave it to rise in a warm place for ca. 45 minutes.

Preheat the oven (conventional 175°C / convection 155°C). Melt the remaining 95 g of butter and stir in the brown cane sugar and vanilla sugar. Pour the butter-mixture over the dough balls. Bake the monkey bread for 30-35 minutes, or until golden brown on top. If the monkey bread appears to be browning too fast, cover the pan with aluminum foil. Remove the monkey bread from the oven, cool for 5-10 minutes, then carefully flip the bread out of the pan.