Cranberry Cardamom Monkey Bread with Clementine Glaze

Cranberry Cardamom Monkey Bread with Clementine Glaze

Cranberry Cardamom Monkey Bread with Clementine GlazeMonkey bread is the perfect holiday treat. Make it for an open house, brunch, or dinner party, and you will have every guest standing around the kitchen pulling apart and munching on warm, sweet bread. I have happily made the easy version, wherein you open a can of Pillsbury biscuits, roll them and soak them in butter and cinnamon sugar. This somewhat more refined recipe is not that much harder to do. And the result is so cozy and pretty. I always have a big bowl of clementines in the house in winter. And the cardamom adds such a lovely aromatic richness. Look for it sold in bulk at the natural foods store – then you can get only the amount you need.

Cranberry Cardamom Monkey Bread with Clementine Glaze

Cranberry Cardamom Monkey Bread with Clementine Glaze
Adapted from a recipe by Dulce Dough

Ingredients:

For the dough:

  • 3 1/2-4 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 cup milk
  • 1/4 cup unsalted butter, room temperature
  • 1 egg, room temperature

For the coating:

  • 1/4 cup unsalted butter, melted
  • Zest of 2 clementines
  • 1 cup granulated sugar
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 cup dried cranberries

For the glaze:

  • Juice of 2 clementines
  • 1/2 cup confectioner’s sugar

Method:

For the dough:

In the bowl of  stand mixer, combine 2 cups flour, yeast, sugar, salt, and cardamom. Mix using the dough hook attachment.

Heat milk until lukewarm, 120-130 degrees. Add warm milk, butter, and eggs to dry ingredients. Mix and scrape down the sides. Add remaining flour, 1/2 cup at a time until the dough leaves the sides of the bowl.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. Coat a large mixing bowl with baking spray. Place dough in bowl, turning once, so that it is completely oiled. Cover and let rise in a warm spot for about an hour.

Punch down the dough, cover and let it rise again, 30 minutes. After second rising, form dough into approximately 30 balls the size of walnuts.

For the coating:

In  small saucepan, melt butter over medium heat. In a medium-sized mixing bowl combine clementine zest, sugar, cinnamon, and cardamom. Dunk dough balls in butter then roll in the sugar mixture. Arrange them loosely in a bundt or tube pan and sprinkle with dried cranberries. Cover with plastic and keep in the refrigerator overnight. Remove from the refrigerator while preheating the oven to 350. Bake 35-40 minutes.

For the glaze:

Stir fresh-squeezed clementine juice into the confectioner’s sugar until it dissolves. Spoon or pour over hot bread just out of the oven.

Cranberry Cardamom Monkey Bread with Clementine Glaze

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>