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Fruitcake Monkey Bread (+ video)

Name: Fruitcake Monkey Bread (+ video)
Ingredients: 1 cup whole milk; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1/3 cup granulated sugar, divided; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/3 cup unsalted butter (melted and cooled slightly); 1 tablespoon canola oil; 1 teaspoon orange zest; 4 cups all-purpose flour; 1 teaspoon kosher salt; 1/2 cup dried tart cherries (cut in halves); 1/2 cup craisins (infused w/ cherry juice); 1/4 cup candied ginger (coarsely chopped); 1/2 cup pecans (coarsely chopped); 1 1/2 cups granulated sugar; 1 tablespoon ground cinnamon; 1/8 teaspoon kosher salt; 1/2 cup unsalted butter (melted); 1 cup powdered sugar; 2 tablespoons orange juice (freshly squeezed); 1 teaspoon orange zest; 1 teaspoon unsalted butter softened

Cinnamon-sugar dusted bites of billowy yeast dough that’s filled with tart dried cherries, candied ginger, craisins and pecans and elevated with a citrusy orange glaze. This is an easy and a fun baking project.

Yield 1 monkey bread

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Ingredients

Dough

1 cup whole milk
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1/3 cup granulated sugar, divided
2 large eggs (room temperature)
1 teaspoon vanilla extract
1/3 cup unsalted butter (melted and cooled slightly)
1 tablespoon canola oil
1 teaspoon orange zest
4 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup dried tart cherries (cut in halves)
1/2 cup craisins (infused w/ cherry juice)
1/4 cup candied ginger (coarsely chopped)
1/2 cup pecans (coarsely chopped)

Coating

1 1/2 cups granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup unsalted butter (melted)

Glaze

1 cup powdered sugar
2 tablespoons orange juice (freshly squeezed)
1 teaspoon orange zest
1 teaspoon unsalted butter softened

Instructions

Heat milk until warm to touch, 110-115°F. Add to bowl of stand mixer with paddle attachment. Stir in yeast and 1 tablespoon granulated sugar. Let stand 5 minutes, mixture will start to look frothy.
Whisk eggs with vanilla, then add to mixer bowl. Add remaining sugar, butter, oil and orange zest. Mix on low speed until combined.
Add 2 cups flour and kosher salt, stir on low speed until incorporated. Scrape bowl and switch to dough hook attachment. Gradually add remaining 2 cups of flour and continue to mix 2 minutes on low/med speed.
Add dried cherries, craisins, ginger, and pecans; mix until just incorporated. Dough will be sticky.
Turn dough on to lightly floured surface and use a dough scraper to help knead until dough has smoothed out and becomes more elastic, about 2-3 minutes. Form dough into a ball and place in lightly greased large bowl, turning dough to oil top. Cover and let rise at room temperature until doubled, about one hour.
Make the coating: Add sugar, cinnamon, and kosher salt to a jar or covered container and shake to combine. Pour into shallow bowl. In a separate shallow bowl, melt butter in microwave.Spray a 9¾-inch or 10 to12 cup Bundt pan with non-stick cooking spray.
Forming the monkey bread: Punch down dough and turn out onto clean countertop. Pat out dough to approximately a 14-inch round. Using a bench knife, cut dough in to 1½ inch strips, then cut 60-70 one-inch pieces. Roll each piece of dough in to a ball, dip in melted butter, then roll generously in cinnamon sugar.
Layer balls in prepared Bundt pan. Cover and let rise 20 minutes. Adjust oven rack to lower third position. Preheat oven to 350°F while bread is rising.
Bake in preheated oven for 35 minutes. Cool in pan 10 minutes, then invert on serving platter.
Make the glaze: Stir together powdered sugar, orange juice, orange zest, and butter. Drizzle over warm monkey bread and serve.

Notes

Recipe in partnership with Ingles Table.

Wow. It looks delicious. I love pineapple cakes. So, I will try to make it. Your recipe will help me. Thanks for sharing.