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Maple Whole Wheat Monkey Bread
Ingredients:
- 1 3 /4 - 2 cups all purpose flour
- 1 1 /4 cups whole wheat flour
- 1 package active dry yeast
- 1 teaspoon salt
- 2 teaspoons Pumpkin Pie spice
- 1 /2 cup milk
- 1 /2 cup water
- 1 1/4 cup Maple Grove Farm Maple Syrup-divided
- 1 Tablespoon oil
- 1 egg
- 1 /3 cup butter
PREPARATION:
In large bowl, combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, the yeast, salt and spice and mix well.
In saucepan, heat milk, water, 1 /4 cup Maple syrup, and oil until a thermometer reads 120-130 degrees F (warm).
Add liquid mixture to flour mixture along with the egg and stir to combine. Beat this batter for 3 minutes. Then, gradually stir in rest of whole wheat flour and enough remaining all-purpose four to form a firm dough.
Sprinkle work surface with flour and knead dough, adding more flour if necessary, for 5-8 minutes until smooth and satiny. Place dough in a greased bowl, turning the dough in the bowl to grease the top. Cover and let rise in a warm place about 1 hour, until double in bulk.
Remove dough from bowl , place on floured surface , punch down and let rest 5 minutes. Divide dough into 32 pieces; roll into balls. Melt butter. Dip balls in butter. Layer
evenly on bottom of greased 10 inch tube pan with non-removable bottom/ bundt pan: 1/3 cup maple syrup, ½ cup nuts,16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup. Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking to prevent drying out/burning .Cool five minutes in pan. Invert on serving plate.
Serves 4-6
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