Fruit and Nut Monkey Bread


Ingredients

  • Dough:
  • 3/4 cup water
  • 1/2 cup mashed potato
  • 1 teaspoon lemon extract
  • 3 tablespoons butter or margarine
  • 2 eggs
  • 1 teaspoon salt
  • 3 cups bread flour
  • 1/2 cup sugar
  • 1 teaspoon grated lemon peel
  • 2 teaspoons Fleischmann's® Bread Machine or RapidRise Yeast
  • Glaze:
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup whipping cream
  • 1 teaspoon rum extract
  • 1 tablespoon macadamia nut liquor, optional
  • 1 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup chopped dried apricots

Preparation

  1. Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. If not using a bread machine, combine dough ingredients in the following manner: stir together all dry ingredients (including undissolved yeast), then add remaining ingredients for dough using a mixer. Mix until a soft dough is formed. Turn dough out on lightly floured surface and knead for 8 to 10 minutes until dough is smooth and elastic. Cover with a towel and let dough rest for 10 minutes.

    Meanwhile, combine glaze ingredients in medium bowl. Stir to blend. Pour 1/3 of glaze on bottom of greased 12-cup tube pan.*

    When bread machine cycle is complete, transfer dough to a lightly floured surface. Divide into 36 equal pieces; roll each piece into a smooth ball. Arrange balls in 3 layers in prepared pan; pour remaining glaze in between layers. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

    Bake at 350°F for 40 to 45 minutes or until done. Cool in pan on wire rack 5 minutes; invert onto serving tray. Serve warm

    *If pan has removable bottom, line with foil before greasing.
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