Christmas Monkey Bread

This festive sweet treat is the ultimate crowd pleaser. Cooking the dough in two stages in the Miele Steam Combination Oven with precise levels of moisture means the individual dough balls used to form the loaf stay moist, whist expanding to form a perfectly shaped ring.

Ingredients

Serves 6-10

For the dough

200ml whole milk

85g unsalted butter

2 large eggs

560g strong flour

7g dried yeast

50g golden caster sugar

2 pieces of stem ginger, finely chopped

1 tbsp ground ginger

50g sultanas

50g dried cranberries

Large pinch of salt

Flour for dusting

To assemble the bread

120g unsalted butter, melted

1 tbsp cinnamon

1 tbsp ground ginger

1 tbsp ground nutmeg

210g light brown sugar

70g pecans, chopped roughly

For the glaze

2 tbsp unsalted butter, melted

100g icing sugar

1 tbsp whole milk

1½ tsp ground ginger

½ tsp mixed spice

Food Tip: This recipe serves as a modern twist on the classic Christmas Cake. For more of a traditional flavour, try soaking the dried fruit in brandy overnight.

Appliance Tip: If you have any monkey bread left over you can refresh and serve again by using the Miele Steam Combination Oven’s ‘Reheat’ function. Simply heat at 120°C with 50% moisture for 15 minutes.

Method

  1. To make the dough, place the milk and butter into a small saucepan and heat gently until the butter has melted. Set aside and allow to cool slightly, then whisk in the eggs.

  2. Put all the dry dough ingredients, stem ginger and fruit in a large bowl and mix well. Add the lukewarm liquid to the dry ingredients and mix until a sticky dough is formed.

  3. On a floured surface, knead the dough for 5 to 10 minutes and then place in a large bowl and cover loosely with a tea towel. Leave to prove at room temperature for an hour or two (depending on room temperature) until roughly doubled in size.

  4. While the dough is proving, grease the Bundt tin by brushing the sides and base with a little of the melted butter. Mix all of the spices and sugar needed to assemble in a medium bowl. Scatter a handful of chopped pecans at the bottom of the Bundt tin along with 2 tbsp of the melted butter and 1½ tbsp of the spice mix.

  5. Once the dough is proved, turn onto a clean surface and knock out any air in the dough.

  6. Pull the dough into roughly 45 pieces and roll into balls.

  7. Drop each ball into the remaining melted butter mixture then coat in the spice mix and place in the Bundt tin. Repeat this step with each ball. When a layer is formed in the tin, scatter some chopped pecans then carry on coating the dough balls and filling the tin (the tin should be half full when finished).

  8. Cover the top of the tin loosely with a cloth or cling film and leave to rise for another hour.

  9. Preheat the Miele Steam Combination Oven to Fan Plus 180°C.

  10. Once the dough has doubled in size, place in the Steam Combination Oven. Set a two stage cooking process: Combination Mode:
  • Stage 1: Fan Plus 180°C and 55% moisture for 20 minutes.
  • Stage 2: 180°C with 0% moisture for 10 minutes.
  1. Allow to cool in the tin for a couple of minutes before turning out onto a serving plate.

  2. For the glaze, mix all of the ingredients together and drizzle onto the monkey bread. Best enjoyed whilst still slightly warm.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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