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 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.
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.
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.
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.
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.
Once the dough is proved, turn onto a clean surface and knock out any air in the dough.
Pull the dough into roughly 45 pieces and roll into balls.
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).
Cover the top of the tin loosely with a cloth or cling film and leave to rise for another hour.
Preheat the Miele Steam Combination Oven to Fan Plus 180°C.
Allow to cool in the tin for a couple of minutes before turning out onto a serving plate.
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