Recipes, re-invented from cooking shows
Picnic Season Monkey Bread
Prep. Time:
Baking Time:
Total Time:
1 hour 15 minutes
35 minutes
1 hour 50 minutes
Serves:
8-10 servings
Jessika's innovative picnic-perfect creation transforms traditional monkey bread into sophisticated outdoor dining with gourmet "picky bits" that "fall apart nicely as it should." The judges praised her "love the flavors and combination of flavors" approach, balancing sweet figs, savory caramelized onions, tangy blue cheese, and crunchy walnuts. The enriched yeast dough provides structure while remaining tender for easy sharing. Each pull-apart piece offers varied flavor combinations, "adding not just flavors but textures as well," creating the perfect communal bread for sunshine dining with friends.
Ingredients
FOR THE ENRICHED YEAST DOUGH:
4 cups bread flour
1 teaspoon salt
1 tablespoon granulated sugar
2 teaspoons SAF red instant yeast
1 cup warm whole milk (110°F)
1/4 cup EVOO olive oil
2 large eggs
2 tablespoons butter, melted
FOR THE CARAMELIZED ONIONS:
3 large yellow onions, thinly sliced
3 tablespoons butter
2 tablespoons olive oil
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fig balsamic vinegar
FOR THE FIG CHUTNEY:
1/2 cup fresh figs, chopped (or 1/3 cup dried figs, rehydrated and chopped)
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/2 tablespoon honey
1 small shallot, minced
1/2 teaspoon fresh thyme leaves
1/8 teaspoon ground ginger
Pinch of salt
FOR THE BLUE CHEESE MIXTURE:
6 oz blue cheese, crumbled
4 oz cream cheese, softened
2 tablespoons heavy cream
1/4 teaspoon black pepper
1 tablespoon fresh thyme leaves
FOR ASSEMBLY:
1 cup toasted walnuts, roughly chopped
1/4 cup butter, melted
2 tablespoons fresh thyme leaves
Flaky sea salt for finishing
Instructions
MAKE THE ENRICHED DOUGH:
1. In large bowl, combine flour, salt, sugar, and yeast.
2. In separate bowl, whisk warm milk, olive oil, and eggs.
3. Add wet ingredients to dry ingredients, mixing until shaggy dough forms.
4. Knead on floured surface 8-10 minutes until smooth and elastic, incorporating melted butter gradually.
5. Place in oiled bowl, cover, and rise in warm place 1.5 hours until doubled.
PREPARE THE CARAMELIZED ONIONS:
6. In large skillet, heat butter and olive oil over medium-low heat.
7. Add sliced onions, brown sugar, salt, and pepper. Cook slowly, stirring occasionally, 45-50 minutes until deep golden and caramelized.
8. Add balsamic vinegar in last 5 minutes. Cool completely.
MAKE THE FIG CHUTNEY:
9. In small saucepan, combine figs, red wine vinegar, brown sugar, honey, minced shallot, thyme, ginger, and salt.
10. Simmer 15-20 minutes until thickened and jammy. Cool completely.
PREPARE THE BLUE CHEESE MIXTURE:
11. In bowl, mash blue cheese with cream cheese and heavy cream until relatively smooth but still chunky.
12. Fold in black pepper and fresh thyme leaves.
SHAPE AND ASSEMBLE:
13. Punch down risen dough and divide into 36 walnut-sized pieces.
14. Roll each piece into smooth ball.
15. Flatten each ball slightly and add ONE of the following combinations: Caramelized onions + walnuts, Fig chutney + blue cheese, Blue cheese + walnuts, or Caramelized onions + blue cheese.
16. Seal edges to enclose fillings, creating varied "picky bits."
17. Brush bottom and sides of 12-inch bundt pan with melted butter.
LAYER AND PROOF:
18. Layer filled dough balls in prepared pan, brushing each layer with melted butter and sprinkling with fresh thyme.
19. Cover and proof 45 minutes until puffy and balls are touching.
20. Preheat oven to 375°F.
21. Brush top with remaining melted butter and sprinkle with flaky sea salt.
22. Bake 30-35 minutes until deep golden brown and internal temperature reaches 190°F.
23. Cool in pan 10 minutes, then invert onto serving platter.
Ingredients in tiny quantities
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