PECAN & AP­PLE MON­KEY BREAD PECAN & AP­PLE MON­KEY BREAD

SERVES 8 PREP + COOK TIME 1 HOUR 15 MIN­UTES (+ COOL­ING) SERVES 8

The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

3 medium granny smith ap­ples (600g) ¼ cup (55g) caster su­gar

1 ta­ble­spoon brown su­gar

1 tea­spoon ground cin­na­mon ¼ tea­spoon ground cloves

1 ta­ble­spoon wa­ter

½ cup (60g) pecans, roasted,

chopped coarsely

3 cups (450g) self-rais­ing flour 2 ta­ble­spoons caster su­gar, ex­tra

40g cold but­ter, chopped

1¼ cups (310ml) but­ter­milk

90g but­ter, melted, ex­tra

¾ cup (165g) firmly packed

brown su­gar, ex­tra

½ tea­spoon ground cin­na­mon, ex­tra 2 tea­spoons ic­ing su­gar, ex­tra

CARAMEL SAUCE

1 cup (220g) firmly packed

brown su­gar

100g but­ter, chopped 300ml pour­ing cream

1 Pre­heat oven to 220°C/200°C fan. But­ter, then flour a 22cm kugel­hopf bundt cake pan (see tips on page 38).

2 Peel, core and chop ap­ples into 1.5cm pieces. Place ap­ple in a small saucepan with sug­ars, spices and the wa­ter; bring to a sim­mer. Re­duce heat to low; cook, cov­ered, for 10 min­utes or un­til ap­ple is ten­der. Cool. Drain ap­ple; dis­card liq­uid. Stir in pecans.

3 Mean­while, com­bine flour and ex­tra caster su­gar in a large bowl; rub in cold but­ter un­til mix­ture re­sem­bles crumbs. Add but­ter­milk. Use a flat-bladed knife to cut but­ter­milk through the flour mix­ture into a soft dough. Gen­tly knead the dough on a floured sur­face for 5 min­utes or un­til dough is no longer sticky.

4 Di­vide dough into 14 equal-sized por­tions. Place ex­tra melted but­ter in a small bowl. Com­bine ex­tra brown su­gar and ex­tra cin­na­mon in an­other small bowl. Work­ing with one por­tion of dough at a time, flat­ten it in the palm of your hand into an 8cm round. Spoon 1 level ta­ble­spoon of ap­ple mix­ture into the cen­tre; bring dough up and over fill­ing, pinch­ing it to en­close and form a ball. Dip balls in the melted but­ter, then roll in su­gar mix­ture; place evenly in the pan.

5 Bake bread for 20 min­utes.

Cover pan loosely with foil; bake for a fur­ther 15 min­utes or un­til golden. Re­move from oven; stand for 30 min­utes to cool.

6 Mean­while, make caramel sauce.

7 Care­fully run a small knife around the in­side of the pan to loosen the bread; turn bread out onto a plat­ter. Serve bread driz­zled with warm caramel sauce. Dust with ex­tra sifted ic­ing su­gar be­fore serv­ing.

CARAMEL SAUCE

Stir in­gre­di­ents in a small saucepan over medium heat for 2 min­utes or un­til su­gar dis­solves. Sim­mer for 5 min­utes or un­til thick­ened slightly.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.