Sweet curried monkey bread
Sweet curried monkey bread
Skriv ut receptIngredienser
For the monkey bread
- 120g whole milk, warmed
- 25g unrefined caster sugar
- 1 tsp dry yeast
- 30g unsalted butter, melted
- 1/2 egg yolk
- 210g plain flour
- pinch of salt
For the curried sugar and butter
- 150g unrefined caster sugar
- 3g curry powder
- 100g unsalted butter
For the mango caramel dipping sauce
- 200g caster sugar
- 50g unsalted butter
- 90g apple juice
- 1 tsp salt
- 1 ripe mango
Recept
In the meantime, Combine the caster sugar and curry powder in a small bowl and set aside. In aseparate bowl, melt the butter.
Tip the dough out onto a lightly-floured surface and cut the dough into 20g pieces. Using the palm of your hand, gently press down onto each piece of dough with a circular motion on the table surface, slowly raising the palm of your hand to form a neat ball of dough. Once you have shaped all the balls of dough, dip them a few at a time into the bowl of melted butter, and use a fork to lift them out of the butter and into the bowl of curried sugar to coat completely. Arrange the dough balls neatly side by side (crease-side down) in a buttered round or square baking tray about 15cm in size. The dough balls should fit snugly inside the dish. Use any remaining curried sugar to sprinkle evenly on top of the dough. Cover with cling film and prove in a warm place for 1 hour.
To make the dipping sauce, place a pan on the stove over high heat. Pour the sugar in the pan and melt. When it reaches a dark caramel, whisk in the butter vigorously to emulsify, then remove from the heat. Add the salt, and carefully whisk in the apple juice. Return the pan to the heat, bringing the mixture to a boil. After the caramel has come to a boil, remove from the heat.
In the meantime, cut the mango either side of the stone to remove the flesh. Score the flesh using a sharp knife without penetrating the skin.