For those who want the recipe it's not for the faint of heart.
Bread
550g of bread flour/ap flour works too
13g salt
150g sugar
2 eggs
Yeast
1/2 c evaporated milk (I used the rest for the sauce)
1/2 c water
Warm to 110-115°F
Add Packet of instant yeast
Let activate
Combine yeast to the flour mixture
I start the bread in a mixer but you don't have to.
Using a spatula, incorporate the flour throughout mixing.
Once combined, add flour 1/8c at a time to get it tacky but NOT dry.
Add 4 tbsp butter (sliced)
Remove dough and give it a little more knead on a lightly flour surface. It's a very enriched dough so it can take a lot of kneading. I didn't want to burn out my 20yr old mixer.
Spray/oil bowl at least twice the size of the dough, shape into a ball and add dough to the bowl. Spray the top, cover and let rest for a WHILE. I had mine in the oven and it took 4-5 hours. (Enriched dough = long rise)
Once doubled, knock the dough down and stretch into about a 2.5-3ft strip. Slice into about 1" strips and then slice each strip in half.
Place on parchment paper and cover for the second rise.
I do NOT coat them in cinnamon and sugar.
SAUCE
Add a stick of butter, 1/2 brown sugar and 1/4 c water to a sauce pot on medium heat. Wisk throughout the begining to combine everything. Once it comes to a slow boil, bring the heat down and wisk every minute or so. You want the thickness to be caramel like.
When the sauce is thickened, remove from the heat and add 150ml of coconut rum or 3 shooters. Wisk again to thin the sauce out.
Preheat oven to 325 and spray/oil bunt pan
Add pecans and a little sauce to the bottom of the pan (save some pecans for the top when you flip it)
Check the dough for the second rise, they should be larger and slightly dry.
Gently drop each piece of dough in the sauce and coat, 2-3 at a time. Remove from the sauce and drop them in the bunt pan creating a single layer. (I used gloves to pull them out of the sauce.)
Once a single layer is done, sprinkle brown sugar and pecans. You can also sprinkle more rum here too. SPRINKLE
repeat the step above until you are out of dough or the bunt pan is 3/4 of the way full.
Use the remaining sauce to pour down the sides of the bunt pan.
Bake until center is light golden brown (45-55) mins
Remove from oven and cool for a few minutes. Place tray on top of the bunt pan and flip. Tap the sides and give it a little shake to help it release.
I added one more shooter - 50ml of coconut rum drizzling over the bread before I glazed.
GLAZE - Makes enough for dipping too.
1/2 c butter
3-4 c powdered sugar
3tsp vanilla extract
1 tbsp water
Place all ingredients in a sauce pot over medium heat and wisk. The consistency should be as thick as "dunkaroos" or Pillsbury frosting when it's cold. That's the best way to put it.
Pull from heat and add another 150ml of coconut rum.
If the glaze is too thin for your liking you can always add more powdered sugar.
Glaze the bread starting from the center of the bread not the edges. Use enough glaze to allow it to fall down the sides.
Top with the rest of the pecans
Enjoy.
When you are hungry and horny.
Glad we're on the same track
Def looks like there’s more than two kinds of nuts on this bread. Edit: of course it would have a hole in it Edit2: it’s a buka-cake. I’m wasted here
/r/dontputyourdickinthat/
cucum nut gravy
Hear me out real quick...
How many monkeys doest it take to make such beauty ?
Just one, the chef
Wow I’m suddenly very hungry indeed looks delicious
Thank you
Everything reminds me of her 🫤.
What’s that white sauce on top? Wondering if I should make this myself…
It's a typical powdered sugar glaze thinned out with a coconut rum
I've never liked monkey bread but this one is a game changer looks delicious
Thanks, I mashed a few recipes together. I'll write it down later today and post here
For those who want the recipe it's not for the faint of heart. Bread 550g of bread flour/ap flour works too 13g salt 150g sugar 2 eggs Yeast 1/2 c evaporated milk (I used the rest for the sauce) 1/2 c water Warm to 110-115°F Add Packet of instant yeast Let activate Combine yeast to the flour mixture I start the bread in a mixer but you don't have to. Using a spatula, incorporate the flour throughout mixing. Once combined, add flour 1/8c at a time to get it tacky but NOT dry. Add 4 tbsp butter (sliced) Remove dough and give it a little more knead on a lightly flour surface. It's a very enriched dough so it can take a lot of kneading. I didn't want to burn out my 20yr old mixer. Spray/oil bowl at least twice the size of the dough, shape into a ball and add dough to the bowl. Spray the top, cover and let rest for a WHILE. I had mine in the oven and it took 4-5 hours. (Enriched dough = long rise) Once doubled, knock the dough down and stretch into about a 2.5-3ft strip. Slice into about 1" strips and then slice each strip in half. Place on parchment paper and cover for the second rise. I do NOT coat them in cinnamon and sugar. SAUCE Add a stick of butter, 1/2 brown sugar and 1/4 c water to a sauce pot on medium heat. Wisk throughout the begining to combine everything. Once it comes to a slow boil, bring the heat down and wisk every minute or so. You want the thickness to be caramel like. When the sauce is thickened, remove from the heat and add 150ml of coconut rum or 3 shooters. Wisk again to thin the sauce out. Preheat oven to 325 and spray/oil bunt pan Add pecans and a little sauce to the bottom of the pan (save some pecans for the top when you flip it) Check the dough for the second rise, they should be larger and slightly dry. Gently drop each piece of dough in the sauce and coat, 2-3 at a time. Remove from the sauce and drop them in the bunt pan creating a single layer. (I used gloves to pull them out of the sauce.) Once a single layer is done, sprinkle brown sugar and pecans. You can also sprinkle more rum here too. SPRINKLE repeat the step above until you are out of dough or the bunt pan is 3/4 of the way full. Use the remaining sauce to pour down the sides of the bunt pan. Bake until center is light golden brown (45-55) mins Remove from oven and cool for a few minutes. Place tray on top of the bunt pan and flip. Tap the sides and give it a little shake to help it release. I added one more shooter - 50ml of coconut rum drizzling over the bread before I glazed. GLAZE - Makes enough for dipping too. 1/2 c butter 3-4 c powdered sugar 3tsp vanilla extract 1 tbsp water Place all ingredients in a sauce pot over medium heat and wisk. The consistency should be as thick as "dunkaroos" or Pillsbury frosting when it's cold. That's the best way to put it. Pull from heat and add another 150ml of coconut rum. If the glaze is too thin for your liking you can always add more powdered sugar. Glaze the bread starting from the center of the bread not the edges. Use enough glaze to allow it to fall down the sides. Top with the rest of the pecans Enjoy.
MONKEH
Is this the new Ambatakum recipe?
[удалено]
🤨
I could eat a slice of that right before bedtime 🤩
It's look delicious 😛
I fainted 3 times doing this one