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Rum and pineapple monkey bread with spiced candied macadamias
Rum and pineapple monkey bread with spiced candied macadamias
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Prep Time:
155 minutes
Cook Time:
60 minutes
Total Time:
215 minutes
Indulge in irresistible rum-infused pineapple monkey bread topped with sweet candied macadamias.
Ingredients:
  • Pinch of salt
  • 125ml (1/2 cups) milk, warmed
  • 1 tsp (1 sachet) instant dried yeast
  • 140g (2/3 cup) caster sugar
  • 2 eggs
  • 375g (2 1/2 cups) bread pizza flour
  • 120g unsalted butter, chopped, at room temperature
  • 1.25 gm ground cinnamon
  • Cream, to serve
  • 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
  • 32.00 gm brown sugar
  • 0.63 gm ground cinnamon
Instructions:
  • Combine the milk, yeast, and 1 tablespoon of sugar in a jug, whisk well, and let it sit for 10 minutes until it becomes frothy. Then, whisk in the eggs.
  • Combine flour, salt, and 55g (1 ⁄4 cup) sugar in a food processor until mixed. Add yeast mixture and process until dough forms. Gradually add butter, one piece at a time, until a soft, sticky dough is created. Transfer dough to a floured surface and knead for 3-4 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for 1 hour until doubled in size. Punch down the dough and shape into 10g balls or use a melon baller for uniform portions.
  • To create the rum pineapple, combine sugar, rum, and reserved syrup in a large frying pan. Heat gently, stirring until the sugar dissolves. Increase heat and simmer for 15-20 minutes until the liquid slightly thickens. Add pineapple and simmer for another 15-20 minutes until the syrup thickens. Transfer the pineapple to a bowl and set aside the syrup.
  • Grease six 10cm bundt cake pans with melted butter. In a snap-lock plastic bag, mix cinnamon and the rest of the caster sugar. Place a few dough balls in the bag, seal it, and shake well to coat. Transfer coated balls to a plate. Repeat with the rest of the dough and cinnamon sugar mixture.
  • Place 30g of pineapple into each pan. Drizzle 2 tsp of rum syrup over the pineapple. Put half of the dough balls in the pans, then add the rest of the pineapple on top. Drizzle 1 tbs of syrup over each pan. Add the remaining dough balls. Let them rise in a warm, draft-free spot for 1⁄2-1 hour until doubled in size.
  • Toast macadamia nuts in a frying pan over medium heat for 3-4 minutes until lightly golden. Sprinkle with sugar and cinnamon, stirring until sugar starts to dissolve. Drizzle with 1 tablespoon of water and toss until well coated. Spread on a lined baking tray and cool.
  • Preheat the oven to 180°C (160°C fan forced) and place pans on a baking tray. Bake for 20 minutes or until golden, then cool in the pans for 5 minutes before turning onto serving plates. Top with cream, candied macadamias, coconut, and drizzle with the remaining syrup.

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