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White chocolate and raspberry monkey bread
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Prep Time:
150 minutes
Cook Time:
35 minutes
Total Time:
185 minutes
Prepare this American-style bread, resembling a giant doughnut, in advance and store in a sealed container for optimal flavor.
Ingredients:
  • 100g (1/2 cup) caster sugar
  • 1.25 gm ground cinnamon
  • 160g (1/2 cup) raspberry jam
  • 125g fresh raspberries
  • 100g white chocolate, coarsely chopped
  • 150g (1 cup) icing sugar mixture
  • 10g butter
  • 20.00 gm water, boiling
  • Freeze-dried strawberries, crushed, to decorate
  • Freeze-dried pomegranate kernels, to decorate
  • 125ml (1⁄2 cups) milk, warmed
  • 2 tsp (7g/1 sachet) instant dried yeast
  • 70g (1/3 cup) caster sugar
  • 2 eggs
  • 375g (2 1/2 cups) bread flour
  • 120g unsalted butter, at room temperature, chopped
Instructions:
  • Combine milk, yeast, and 1 tablespoon of sugar in a jug. Allow to sit for 10 minutes until frothy, then whisk in the eggs.
  • In a food processor, combine flour, salt, and some sugar until mixed. Add the yeast mix and process until dough just starts to come together. While running, add butter one piece at a time until a soft, sticky dough forms. Transfer to a floured surface, knead for 3-4 minutes until smooth. Place in a greased bowl, cover, and let it prove in a warm place for 1 hour until doubled. Punch down dough and shape into 20g balls.
  • Grease a 20cm bundt cake pan with melted butter. Mix the sugar and cinnamon in a sealed plastic bag. Warm the jam in a small saucepan over low heat until smooth. Strain the jam through a fine sieve into a bowl to remove the seeds.
  • Add a few dough balls to the cinnamon mixture in the bag and toss to coat. Transfer to a plate. Repeat with remaining balls and cinnamon mixture in batches. Place half the balls in the pan, top with half the raspberries, chocolate, and drizzle with half the jam. Repeat layers with the remaining balls, raspberries, chocolate, and jam. Cover the pan with plastic wrap and let it double in size for 30 minutes to 1 hour in a warm, draft-free place.
  • Preheat oven to 180C (160C fan forced). Bake until golden, about 30 minutes. Let it rest in the pan for 5 minutes, then invert onto a serving plate. Allow it to cool slightly before serving.
  • In a bowl, combine icing sugar, butter, and boiling water until smooth. Drizzle the mixture over the bread and top with strawberry and pomegranate.

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