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