Pear and Stilton Monkey Bread
Prep. Time:
1 hour 15 minutes
Baking Time:
35 minutes
Total Time:
3 hours 30 minutes
Serves:
8-10 servings
Lesley's enhanced pear and stilton monkey bread addresses judge feedback with increased Stilton presence through cream cheese distribution and abundant seed coating creating appetizing visual texture. This signature bake transforms criticism into improvement, balancing sharp Stilton with sweet pears and crunchy walnuts while achieving the crispy exterior texture judges praised.
Ingredients
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 ENHANCED STILTON MIXTURE:
6. In bowl, mash Stilton with softened cream cheese until well combined but still chunky.
7. Add black pepper and honey. The cream cheese helps distribute Stilton flavor throughout each bite.
PREPARE THE PEAR COMPONENT:
8. Toss diced pears with brown sugar, lemon juice, cinnamon, and nutmeg.
9. Let sit 15 minutes to release juices, then drain excess liquid.
PREPARE THE HONEY WALNUTS:
10. Toss chopped walnuts with honey and salt. Set aside.
CREATE THE ABUNDANT SEED MIX:
11. Combine all seeds in large bowl - this creates the abundant coating judges noted.
SHAPE AND ASSEMBLE:
12. Punch down risen dough and divide into 40-45 walnut-sized pieces.
13. Roll each piece into smooth ball, then flatten slightly.
14. Add filling to each piece: 1 teaspoon enhanced Stilton mixture, 1 teaspoon diced pears, few honey walnuts.
15. Seal edges tightly, creating well-filled balls.
16. Roll each filled ball in melted butter, then generously coat in seed mixture.
17. Brush bundt pan thoroughly with melted butter.
LAYER AND PROOF:
18. Layer seed-coated balls in prepared pan, ensuring even distribution of fillings.
19. Brush each layer with additional melted butter.
20. Cover and proof 45 minutes until puffy and balls are touching.
BAKE:
21. Preheat oven to 375°F (190°C).
22. Brush top with remaining melted butter and sprinkle with any remaining seeds.
23. Bake 30-35 minutes until deep golden brown with crispy outside.
24. Internal temperature should reach 190°F.
25. Cool in pan 10 minutes, then invert onto serving platter.
26. Sprinkle with flaky sea salt and serve warm.
