Retro re­vival

Ev­ery­one will go ape over this slightly troppo, slightly boozy and to­tally de­li­cious monkey bread by Matt Pre­ston and Michelle Southan. - - COOK IT NOW! -

rum & pineap­ple monkey bread

125ml ( 12⁄ cups) milk, warmed 1 tsp (1 sa­chet) in­stant dried yeast 140g ( 2⁄3 cup) caster sugar 2 eggs 375g (21 ⁄ 2 cups) bread and pizza flour Pinch of salt 120g un­salted but­ter, chopped, at room tem­per­a­ture 12⁄ tsp ground cin­na­mon Cream and toasted flaked co­conut, to serve

rum pineap­ple

400g (2 cups, firmly packed) brown sugar 250ml (1 cup) Aus­tralian dark rum 2 x 450g cans Aus­tralian pineap­ple pieces in syrup, drained, syrup re­served

can­died macadamias

145g (1 cup) macadamia nuts, coarsely chopped 2 tbs brown sugar 14⁄ tsp ground cin­na­mon

1 Whisk the milk, yeast and 1 tbs sugar in a jug. Set aside for 10 min­utes or un­til frothy. Whisk in the eggs. 2 Process the flour, salt and 55g ( 14⁄ cup) of the re­main­ing sugar in a food pro­ces­sor un­til com­bined. Add yeast mix­ture. Process un­til the dough just comes to­gether. With the mo­tor run­ning, add the but­ter, 1 piece at a time, un­til com­bined and a very soft, sticky dough forms. Turn onto a lightly floured sur­face. Knead for 3-4 min­utes or un­til smooth. Place in a greased large bowl. Cover. Set aside in a warm, draught-free place to prove for 1 hour or un­til dough dou­bles in size. Punch the dough down. Roughly roll 10g por­tions into balls (about 72 balls). Use a melon baller to scoop out the dough if you like. 3 Mean­while, for the rum pineap­ple, place sugar, rum and re­served syrup in a large fry­ing pan. Stir over low heat un­til sugar dis­solves. Bring to a rapid sim­mer and cook for 15-20 min­utes or un­til the liq­uid starts to thicken slightly. Add pineap­ple pieces and sim­mer for 15-20 min­utes or un­til syrup thick­ens. Trans­fer pineap­ple to a bowl and re­serve the syrup. 4 Mean­while, grease six 10cm bundt cake pans with melted but­ter. Com­bine cin­na­mon and re­main­ing caster sugar in a snap-lock plas­tic bag. Add a few balls of dough, seal the bag and toss to coat. Trans­fer to a plate. Re­peat with the re­main­ing dough and cin­na­mon mix­ture. 5 Spoon 30g pineap­ple into each pre­pared pan. Driz­zle each with 2 tsp rum syrup. Di­vide half the dough balls among pans. Top with re­main­ing pineap­ple. Driz­zle each with 1 tbs syrup. Top with re­main­ing balls. Set aside in a warm, draught-free place for 1 ⁄ 2- 1 hour or un­til dou­bled in size. 6 For the macadamias, toast the nuts in a fry­ing pan over medium heat for 3-4 min­utes, un­til lightly golden. Sprin­kle with sugar and cin­na­mon. Cook, stir­ring, un­til sugar starts to dis­solve. Driz­zle with 1 tbs wa­ter and toss un­til well coated. Spread over a lined bak­ing tray. Cool. 7 Pre­heat oven to 180°C/160°C fan forced. Place pans on a bak­ing tray. Bake for 20 min­utes or un­til golden. Cool in the pans for 5 min­utes. Turn onto serv­ing plates and top with cream, can­died macadamias and co­conut. Driz­zle with the re­main­ing syrup.

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