Czelli recipe · Brioche
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Maple walnut monkey bread
No ratings yet — be the first!Brioche dough balls rolled in cinnamon sugar, layered with toasted walnuts and drenched in maple brown butter. Made with the Czelli Pull-Apart Brioche flour mix, this monkey bread is baked in a bundt tin and pulled apart at the table.
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- Serves
- 1 bundt cake
- Proving
- Approx. 1.5 h + 30 min
- Baking
- 175 °C
- Baking time
- 35–40 min
Method
7 steps- Put the flour mix into the bowl of a stand mixer and add the soft butter, the maple syrup and the lukewarm water. Knead on low speed until the dough is smooth and elastic, about 10 minutes.
- Cover with a clean tea towel and leave to rise in a warm place until doubled in size, about 1.5 hours.
- Gently knock it back. If it feels very soft or greasy, wrap it in cling film and put it in the fridge for 15 minutes.
- Melt the remaining butter in a small pan and let it brown a little (taking care not to burn it!) until it smells nutty. Take it off the heat and stir in the maple syrup and the salt. Bring to the boil, then remove from the heat at once.
- Mix the sugar and cinnamon in a medium bowl. Cut the dough into 8 equal pieces, then cut each piece into 8 small pieces, 64 in total.
- Shape the pieces into balls and roll them in the cinnamon sugar. Layer the balls in a bundt tin, scattering a handful of walnuts over each layer. Finally pour over the maple butter, leave to rise for another 30 minutes, and meanwhile preheat the oven to 175 °C.
- Bake for 35–40 minutes. Take it out of the oven and leave to rest for 5 minutes, then place a large plate on top of the tin and turn it over in one quick movement – be careful, as the hot butter may run out of the tin! Serve warm or cooled.
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