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Apple Cider Monkey Bread | Bakewell Junction
I almost ran out of time to create a post for #TwelveLoaves this month. As the weather turns cooler, we all begin thinking of apple desserts. This one perfectly marries my monkey bread obsession with the apple challenge. It’s hard to believe I made my first monkey bread less than a year ago.
I’ll submit this recipe to the Twelve Weeks of Christmas Treats too. Apples work for fall and winter recipes. This recipe would be perfect as dessert or brunch or snacks or any time.
What is your favorite apple dessert?
Apple Cider Monkey Bread | Bakewell Junction
Apple Cider Monkey Bread
Yield: 6 to 8 servings Cook Time: 30 minutes
Ingredients:
Dough:
- 2 tablespoons melted butter
- 3/4 cup milk, warmed to 110 degrees
- 3/4 cup apple cider, warmed to 110 degrees
- 1/4 cup sugar
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups flour, plus extra for work surface
- 2 teaspoons salt
Coating:
- 1 to 1 1/2 packed brown sugar (I used 1 1/2 cups)
- 2 teaspoons ground cinnamon
- 8 tablespoons (1 stick) butter, melted
- 1/4 cup apple cider
Icing:
- 4 ounces mascarpone cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons or more apple cider
Directions:
Step 1: For the dough: I used a microwave safe glass measure and heated the milk and apple cider at full power for 1 minute, 40 seconds to reach 110 degrees. Mix the milk, apple cider, melted butter, sugar and yeast in a two cup measure. In the bowl of a stand mixer, add the flour and salt. Using the dough hook attachment, start the mixer on low. Add the milk mixture slowly. Scrape down the sides of the bowl as needed until the flour is incorporated. Increase the mixer speed to medium (raised my KA to the 5 setting) and let it knead for another 6 to 7 minutes. If the dough looks overly wet, add 2 tablespoons of flour at a time and continue mixing until the dough forms a mass. Spray a large bowl with cooking spray. Transfer the dough to the bowl and spray the dough also. Cover the bowl with a clean dish towel and use my tip below to aid the rise. Let the dough rise until doubled. If using my tip, it will double in 45 to 60 minutes. If not, it may take 1 to 2 hours.
Step 2: For the coating: As the dough rises, combine the brown sugar and cinnamon in a bowl. Place the melted butter and and apple cider in a small bowl. Set aside.
Step 3: For the shaping the dough balls: Sprinkle a clean work surface with flour. Transfer the dough onto the floured surface. Spread and press the dough into about an 8 inch square. Cut the dough into 8 by 8 slices with a bench scraper or knife. This will give you 64 pieces.
Step 4: Spray a bundt pan with cooking spray. Shape each dough piece into a ball. Dip each dough ball into the melted butter mixture individually and let excess drip back into the bowl. Then roll them in the brown sugar mixture until they are well coated. Place the dough ball into the bundt pan. Layer the dough balls so they are offset and the dough ball on top is placed on the seam of dough balls below. Repeat preparing the dough balls until all are in the pan. If there’s any remaining melted butter mixture or brown sugar, set aside.
Step 5: Cover the bundt pan with a clean dish cloth or plastic wrap. Let rise until puffy and until they are about an inch or two from the top of the pan. Mine rose to the top of the pan. If using my oven tip below, let rise for 50 minutes. If not, let rise for 1 to 2 hours. If there’s any remaining melted butter, drizzle it over the top of the dough balls. If there’s any remaining brown sugar, sprinkle it over the top of the dough balls too.
Step 6: Bake unwrapped 30 to 35 minutes in a preheated 350 degree oven with a cookie sheet underneath the pan. I’ve found that at least one or two dough balls try to escape during baking and the cookie sheet prevents them from burning on the bottom of the oven and causing a ton of smoke. When done, the top should be browned and the coating begins bubbling a bit. Let bread cool in the pan for a maximum of 10 to 15 minutes. Any longer and it may be difficult to depan. Invert bread onto a large plate.
Step 7: For the Icing: While the dough cools to almost room temperature, add butter and mascarpone cheese to a large mixing bowl. Beat 2 minutes. I beat them on high using a hand-held mixer. Beat in vanilla extract and cinnamon. Mix in the powdered sugar at a lower speed (this prevents having powdered sugar everywhere). Mix in the apple cider. If you want a thinner icing, add more apple cider in teaspoon increments until you reach desired consistency. Spread the icing on top of the bread – the icing will drizzle down the sides of the dough. Serve warm or cold.
Enjoy!
Recipe inspired by Cooks Illustrated.
Tips: If your house is chilly like mine always is and your dough doesn’t rise, you can boil a pot of water while preparing the dough and place the water and dough in a cold oven. The boiling water will create a warm moist environment in the oven for the dough to rise well. Leave the oven light on and it will add to the warming effect. I use this tip even during the warm weather months.
This month, the #TwelveLoaves bakers are baking with APPLES!
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and run with the help of Heather of girlichef, which runs smoothly with the help of our bakers.
Our host this month is Heather from girlichef, and our theme is Apples. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves Pear Breads!
#TwelveLoaves: Apples
- Apple and Ham Pizza from Karen’s Kitchen Stories
- Apple Braid Bread from Basic N Delicious
- Apple Cider Levain Bread from A Shaggy Dough Story
- Apple Cinnamon Bagels from Kudos Kitchen by Renee
- Apple Cinnamon Rolls from That Skinny Chick Can Bake
- Apple Cranberry Bread from Try Anything Once Culinary
- Apple Harvest Bread from Cake Duchess
- Fresh Apple Bread with Praline Topping from Never Enough Thyme
- Praline-Apple Bread from A Baker’s House
- Savory Apple-Brie Pull-Apart with Curried Apple Butter from Culinary Adventures with Camilla
- Triple Apple Bread from girlichef
- Vegan Apple Biscoff Cinnamon Rolls from NinjaBaking
If you’d like to add your bread to this month’s #TwelveLoaves collection, here’s what you need to do:
- Post your Twelve Loaves bread on your blog, making sure to mention the Twelve Loaves challenge in your blog post (this helps us to get more members as well as share everyone’s posts).
- Please link your post to the linky tool at the bottom of this blog. The bread MUST meet the Twelve Loaves theme (October = Apples).
- Share your Twelve Loaves bread (must be baked and post this month) on your blog by October 31, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
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This post may also be entered in these linky parties. Click the here to visit the other great posts in the blog hops.
You can find out all about the 12 Weeks of Christmas Treats by clicking here for more information and details about joining in.
If you’re a blogger, be sure to check the guidelines, join the challenge and then link up your own post each week.
And everyone, don’t forget to check out all the recipes at Meal Planning Magic for even more inspiration!
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