Bread week is upon us girls and gents! The week when Mr Paul Hollywood‘s speciality and, consequently, the contestants most feared. Fancy your self up to the problem this bread week? Former Great British Bake Off winner, John Whaite, has shared with HELLO! a enjoyable monkey bread recipe for individuals who need to add a little bit of sweetness to the tense episode forward…
John says: “Monkey bread sounds fun, and it most certainly is. It’s basically balls of pillowy white bread dough dipped into syrup and coated in sugar, then baked as a whole. Sort of like a very rough and ready share-and-tear loaf. My version – for an exceedingly indulgent brunch – is laced with coffee syrup and served with ice cream, a combination inspired by the Italian classic, affogato.”
AFFOGATO MONKEY BREAD
• Butter, for greasing
• 400g/14ozrobust white bread flour
• 1 tsp salt
• 1 x 7g sachet fast-action or on the spot yeast
• 275ml/10fl ozwater
• 125g/Four 1/2oz unsalted butter
• 180g/6 1/2oz gentle brown muscovado sugar
• 150ml/1/4pt robust black espresso
• 1ltr/1 3/4pt vanilla u
1. Grease a 23cm/9in ring or savarin mould with butter.
2. I make the dough in my freestanding electrical mixer fitted with a dough hook, however it may be made by hand. In a mixing bowl, toss collectively the flour with the salt and the yeast. Add the water – room temperature is high-quality – together with 50g/2oz of the butter. Bring the components collectively to a scraggy mass then knead vigorously till elastic and clean. This will take about 5 minutes on excessive velocity within the mixer, or a good 10 minutes with full-throttle elbow grease by hand.
3. Bring the dough into a tough ball and place within the mixing bowl. Cover the bowl with clingfilm, put in a heat place and permit the dough to show and rise till about doubled in measurement – up to an hour.
4. While the dough proves, make the syrup. Place the remaining butter in a saucepan with 80g/Three 1/2oz of the sugar and the black espresso. Stir every part collectively then convey to boil. Boil for simply a minute, stirring till nicely blended. Remove from the warmth and go away to cool a little.
5. Put the remaining sugar into a bowl.
6. When the dough has risen, gently slap it a couple of occasions to knock it again – a technical time period for ‘deflate’. Divide the dough into walnut-sized nuggets – about 30–35 in whole. Roll every portion into a tough ball and dunk it into the espresso syrup, then into the sugar.
7. Pile the dough balls into the ready tin and pour over 2 tbsp of the syrup, reserving the remainder for serving. Leave the dough to rise once more, till it comes up to just below the rim of the tin – between 30 minutes and an hour.
8. Preheat the oven to 180°C, 350°F, Gas 4.
9. Once the dough has risen, bake for 35-40 minutes till hyped up and golden brown. Invert the loaf instantly onto a wire rack and go away to cool for about 15 minutes – you ought to serve this heat, however not so scorching that the ice cream melts immediately. Boil the remaining syrup in a small saucepan.
10. Put the cash bread onto a serving plate and pile the ice cream into the outlet within the centre. Drizzle over the syrup. Allow the eaters to tear off chunks of bread and scoop up lashings of ice cream.
Variation: If you don’t have a ring mould you might use a 900g/2lb loaf tin as a substitute, and serve slices of the bread topped with scoops of ice cream.