Recipes, re-invented from cooking shows
Easy Pear and Stilton Monkey Bread
Prep. Time:
Baking Time:
Total Time:
30 minutes
35 minutes
2 hours
Serves:
8-10 servings
Lesley created this dish for Great British Bake Off ™ 16. This easier version of her Bread Week signature swaps the enriched from-scratch dough for shop-bought pizza dough and layers the pear, Stilton, and honeyed walnut fillings through the bundt instead of stuffing each individual ball. The seeded...
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Ingredients
FOR THE STILTON MIXTURE:
8 oz / 225g Stilton, crumbled
4 oz / 115g cream cheese, softened
1 tablespoon honey
1/4 teaspoon black pepper
FOR THE PEARS:
2 ripe but firm pears (Bosc or Anjou), peeled and finely diced
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
FOR THE WALNUTS:
3/4 cup toasted walnuts, roughly chopped
1 tablespoon honey
Pinch of salt
FOR THE SEED COATING:
2 tablespoons sesame seeds
2 tablespoons poppy seeds
2 tablespoons nigella seeds
FOR THE DOUGH:
One 14-16 oz / 400-450g package of refrigerated pizza dough (Jus-Rol in the UK, Pillsbury or supermarket fresh in the US), or homemade enriched dough
FOR ASSEMBLY:
1/2 cup butter, melted
Flaky sea salt, for finishing
Method
STEP 1: MAKE THE STILTON MIXTURE
In a bowl, mash the Stilton with the softened cream cheese until well combined but still chunky. Stir in the honey and black pepper, then set aside.
STEP 2: PREPARE THE PEARS
Toss the diced pears with brown sugar, lemon juice, cinnamon, and nutmeg. Let sit for 10 minutes, then drain any liquid that has released — this prevents a soggy bake.
STEP 3: DRESS THE WALNUTS
Toss the toasted walnuts with honey and a pinch of salt.
STEP 4: COMBINE THE SEEDS
Combine the sesame seeds, poppy seeds, and nigella seeds in a wide, shallow bowl.
STEP 5: SHAPE THE DOUGH
Bring the dough to room temperature if chilled (15-20 minutes on the counter). On a lightly floured surface, divide into 20-24 walnut-sized pieces and roll each into a smooth ball.
STEP 6: BUTTER AND SEED THE BALLS
Pour the melted butter into a second wide bowl. Working one at a time, roll each ball first in butter, then in the seed mix, pressing gently so the seeds adhere on all sides.
STEP 7: LAYER IN THE BUNDT PAN
Generously brush a 10-inch bundt pan with melted butter, making sure to get into the grooves. Arrange a third of the seeded balls in a single ring around the bottom of the pan. Scatter a third of the Stilton mixture, a third of the pears, and a third of the walnuts into the gaps between and on top of the balls. Repeat for two more layers, finishing with any remaining filling tucked into the top.
STEP 8: PROOF
Cover loosely with cling film or a clean tea towel and proof in a warm place for 45 minutes, until the dough has puffed up and the balls are touching.
STEP 9: BAKE
Preheat the oven to 375°F / 190°C. Drizzle any remaining melted butter over the top, sprinkle with any leftover seeds, and bake for 30-35 minutes, until deep golden brown all over and the internal temperature reaches 190°F / 88°C.
STEP 10: COOL AND SERVE
Cool in the pan for 10 minutes, then carefully invert onto a serving platter. Sprinkle with flaky sea salt and serve warm.
Instructions
FOR THE STILTON MIXTURE:
8 oz / 225g Stilton, crumbled
4 oz / 115g cream cheese, softened
1 tablespoon honey
1/4 teaspoon black pepper
FOR THE PEARS:
2 ripe but firm pears (Bosc or Anjou), peeled and finely diced
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Pinch of nutmeg
FOR THE WALNUTS:
3/4 cup toasted walnuts, roughly chopped
1 tablespoon honey
Pinch of salt
FOR THE SEED COATING:
2 tablespoons sesame seeds
2 tablespoons poppy seeds
2 tablespoons nigella seeds
FOR THE DOUGH:
One 14-16 oz / 400-450g package of refrigerated pizza dough (Jus-Rol in the UK, Pillsbury or supermarket fresh in the US), or homemade enriched dough
FOR ASSEMBLY:
1/2 cup butter, melted
Flaky sea salt, for finishing
Heading 5
Ingredients
STEP 1: MAKE THE STILTON MIXTURE
In a bowl, mash the Stilton with the softened cream cheese until well combined but still chunky. Stir in the honey and black pepper, then set aside.
STEP 2: PREPARE THE PEARS
Toss the diced pears with brown sugar, lemon juice, cinnamon, and nutmeg. Let sit for 10 minutes, then drain any liquid that has released — this prevents a soggy bake.
STEP 3: DRESS THE WALNUTS
Toss the toasted walnuts with honey and a pinch of salt.
STEP 4: COMBINE THE SEEDS
Combine the sesame seeds, poppy seeds, and nigella seeds in a wide, shallow bowl.
STEP 5: SHAPE THE DOUGH
Bring the dough to room temperature if chilled (15-20 minutes on the counter). On a lightly floured surface, divide into 20-24 walnut-sized pieces and roll each into a smooth ball.
STEP 6: BUTTER AND SEED THE BALLS
Pour the melted butter into a second wide bowl. Working one at a time, roll each ball first in butter, then in the seed mix, pressing gently so the seeds adhere on all sides.
STEP 7: LAYER IN THE BUNDT PAN
Generously brush a 10-inch bundt pan with melted butter, making sure to get into the grooves. Arrange a third of the seeded balls in a single ring around the bottom of the pan. Scatter a third of the Stilton mixture, a third of the pears, and a third of the walnuts into the gaps between and on top of the balls. Repeat for two more layers, finishing with any remaining filling tucked into the top.
STEP 8: PROOF
Cover loosely with cling film or a clean tea towel and proof in a warm place for 45 minutes, until the dough has puffed up and the balls are touching.
STEP 9: BAKE
Preheat the oven to 375°F / 190°C. Drizzle any remaining melted butter over the top, sprinkle with any leftover seeds, and bake for 30-35 minutes, until deep golden brown all over and the internal temperature reaches 190°F / 88°C.
STEP 10: COOL AND SERVE
Cool in the pan for 10 minutes, then carefully invert onto a serving platter. Sprinkle with flaky sea salt and serve warm.
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