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Panettone Monkey Bread

This bread is studded with orange and cranberry (or the dried fruit of your choice) and then coated in sugar and cinnamon. It’s easy and beautiful, and a perfect addition to your holiday dessert table.
Panettone Monkey Bread
Yield 1 monkey bread

Ingredients

Panettone Dough

  • from Holiday and Celebration Bread in Five cookbook
  • 1 1/2 cups (340g) lukewarm water (100˚F or below)
  • 1 tablespoon (10g) Platinum Yeast
  • 1 tablespoon (17g) kosher salt
  • 1/2 cup (170g) honey
  • 8 large eggs (room temperature)
  • 1 cup (2 sticks/225g) unsalted butter (melted and slightly cooled)
  • 1 teaspoon lemon extract
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons lemon zest (grated)
  • 2 cups (340g) mixed dried and/or candied fruit (see note)
  • 7 1/2 cups (1065g) all-purpose flour (see note)

Filling

  • 5 tablespoons unsalted butter (plus more for greasing the pan)
  • 1 cup (200g) granulated sugar
  • 1 tablespoons plus 1 teaspoon ground cinnamon

Caramel Topping

  • 4 tablespoons unsalted butter
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 to 2 tablespoons Triple Sec (optional)

Instructions

Make the Dough

  • Mix the water, yeast, salt, honey, eggs, melted butter, extracts, and lemon zest in a 6-quart bowl or lidded (not airtight) food container.
  • Mix in the dried fruit and flour without kneading, using a heavy-duty stand mixer (with paddle attachment), a dough whisk, or a spoon. If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose, but firm up when chilled (don't try using it without chilling).
  • Cover (not airtight) and allow to rest at room temperature until dough rises for 2 hours.
  • The dough can be used as soon as it's chilled after initial rise. Refrigerate the container and use within 5 days.

Make the Panettone Monkey Bread

  • Generously butter a 9x4x4-inch Pullman Pan or 10-cup Bundt pan.
  • Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (680g, cantaloupe-size) piece. Divide the dough into about 30 equal pieces. Roll the dough into small balls. If the dough is sticking to your hands, coat your palms with a small amount of soft butter.
  • Make the filling: Melt 5 tablespoons butter in a bowl. Combine the granulated sugar and cinnamon in a second bowl. Drop the dough balls into the butter and then coat them with the cinnamon sugar. Place the balls in the prepared pan.
  • Cover pan with plastic wrap. Allow the dough to rise for about 1 hour.
  • Preheat the oven to 350˚F, with a rack placed in the center of the oven.
  • Make the topping: In a small pot, melt 4 tablespoons butter, and then add any remaining cinnamon sugar, the brown sugar, and the salt. Add the triple sec (optional). Stir to combine and cook over low heat.
  • Set the bread pan on a baking sheet. Pour topping over bread right before going into the oven. Bake for about 40 minutes, or until caramelized and set.
  • Allow the bread to cool for 5 minutes.
  • Invert the loaf onto a serving tray. Serve warm.

Notes

Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.
We used a mixture of dried cranberries and candied orange peel, but golden raisins, dried pineapple, dried apricots, and dried cherries are all good options.
 
Recipe by Artisan Bread in Five.