French Degustation Monkey Bread
Prep. Time:
2 hours
Baking Time:
40 minutes
Total Time:
4 hours 40 minutes
Serves:
10-12 servings
Tom's sophisticated French degustation monkey bread features three authentic varieties addressing Paul's bit heavy critique through lightened enriched dough. This signature bake looks quite quaint while delivering delicious French onion soup variety with sweet punchy strong onion flavors, spot-on authentic croque monsieur honoring Paul's Paris memories, and moisture-controlled steak with peppercorns, transforming decent overall into excellent through proper technique and corn flour moisture management.
Ingredients
Instructions
MAKE THE LIGHTENED ENRICHED DOUGH:
1. In large bowl, combine flour, salt, sugar, yeast, and herbs de Provence.
2. In separate bowl, whisk warm milk, olive oil, and eggs.
3. Add wet ingredients to dry ingredients, mixing until soft dough forms.
4. Knead on lightly floured surface 8-10 minutes until smooth and elastic, gradually incorporating melted butter.
5. Place in oiled bowl, cover, and rise in warm place 1.5 hours until doubled.
6. This creates a lighter texture than traditional heavy enriched doughs.
PREPARE FRENCH ONION SOUP FILLING:
7. In large skillet, melt butter over medium-low heat. Add sliced onions and brown sugar.
8. Cook slowly 45-50 minutes, stirring occasionally, until deep golden and caramelized.
9. Add wine and cook until evaporated. Stir in beef stock concentrate.
10. Mix corn flour with small amount of liquid and add to onions to thicken and prevent moisture leakage.
11. Cool completely, then fold in Gruyère and thyme.
MAKE CROQUE MONSIEUR FILLING:
12. In bowl, combine diced ham with grated Gruyère and whole grain mustard.
13. Mix softened butter with corn flour and reduced cream to create binding paste.
14. Fold ham mixture into butter mixture with nutmeg and black pepper.
PREPARE STEAK WITH PEPPERCORNS FILLING:
15. Sear diced beef in hot pan until browned but still rare inside. Cool completely.
16. Reduce cognac in same pan until syrupy, then cool.
17. Mix cream cheese with corn flour until smooth.
18. Combine cooled beef, reduced cognac, crushed peppercorns, sautéed shallots, and parsley.
19. Fold into cream cheese mixture for moisture-controlled filling.
SHAPE AND ASSEMBLE:
20. Punch down risen dough and divide into 45-50 walnut-sized pieces.
21. Roll each piece into smooth ball, then flatten slightly.
22. Add filling to each piece, distributing the three varieties evenly.
23. Seal edges tightly, ensuring no leakage points.
24. Brush bundt pan thoroughly with melted butter.
LAYER AND PROOF:
25. Layer filled dough balls in prepared pan, brushing each layer with melted butter.
26. Ensure even distribution of all three French varieties throughout.
27. Cover and proof 1 hour until puffy and balls are touching.
BAKE:
28. Preheat oven to 375°F.
29. Brush top with remaining melted butter and sprinkle with mixed French cheeses.
30. Bake 35-40 minutes until golden brown and quite quaint in appearance.
31. Internal temperature should reach 190°F.
32. Cool in pan 10 minutes, then invert onto serving platter.
33. Garnish with fresh herbs and serve warm.
