Easy Homemade Monkey Bread (2 Ways)
Homemade monkey bread should be the greatest bite of bread you've ever had. Not only are we going to do that, but we are using homemade dough to bring it all home. Masala sticky caramel for the sweet, and sesame garlic Parmigiano for the savory.
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Full Recipe:
Ingredients Needed:
Garam Masala Sticky Bun Monkey Bread:
Dough (MAKE TWO SEPARATE BATCHES!!!!!)-
- 1.5 cups (375g) whole milk
- 2.25 teaspoons instant yeast
- 1/4 cup (52g) granulated sugar
- 4.25 cups (640g) all-purpose flour
- 1.25 teaspoon fine sea salt
- 2 large eggs
- 6 tablespoons (82g) unsalted butter, melted and slightly cooled
Glaze-
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
Spiced Sugar-
- 1/4 cup melted unsalted butter
- 1 cup sugar
- 1 tablespoon garam masala
- 1/4 teaspoon fresh ground nutmeg
Rum Caramel-
- 1 cup sugar
- 1/4 cup water
- 1/3 cup cold butter, cubed
- 5.5 tablespoons dark rum
- 1/2 cup heavy whipping cream
- 1 cinnamon stick charred
Sesame Parmigiano Garlic Monkey bread:
Same Dough as Above
Dip:
- 1/2 cup melted SALTED butter
- 1/2 cup sesame seeds
- 1/4 cup finely chopped garlic
- 2 cup parmigiano reggiano, finely grated
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- butter for brushing
- flakey salt
How to Make the BEST Bread Pudding
Grab the bread pudding recipe here:
This delicious and easy bread pudding recipe uses simple ingredients like milk, eggs, sugar, vanilla, and bread -- items you probably already have on hand! After it has baked in the oven it creates a custard-like dessert that you'll LOVE!
Plus, it's ready in less than an hour!
#breadpudding #breadpuddingcustard #breadpuddinginoven #breadpuddingwithmilk #easybreadpudding
CARAMEL PECAN CINNAMON ROLLS
✔️———For the dough———
- Flour - 400 g
- Dry yeast - 7 g
- Milk - 140 ml
- One egg
- Butter (room temperature) - 60 g
- Sugar - 40 g
- A pinch of salt
- Cardamom - 2 g
- Nutmeg - 1 g
- Vanilla extract
✔️———For the nut filling———
- Sugar - 55 g
- Butter (room temperature) - 55 g
- Flour - 15 g
- Egg white
- Cinnamon - 5 g
- Pecans - 100 g
- Almonds - 50 g
✔️ ———For caramel———
- White sugar - 55 g
- Cane sugar - 55 g
- Butter - 30 g
- Maple syrup, date syrup - 110 ml (or any other syrup of your choice)
- Cream 35% - 80 ml
- Pecans - 100 g
Preparation:
????Dough
* to a warm milk add a teaspoon of sugar and yeast, cover with cling film and leave aside for about 10 minutes to dissolve the yeast;
* then add a little bit of flour to make a kind of pre-fermented dough. And let it stand for about 20 minutes;
* then prepare the dough. Mix dry ingredients first. Add flour, sugar, salt, cardamom and nutmeg to a large bowl and mix well;
* then in the middle add an egg, vanilla extract, yeast with milk and butter at room temperature. Mix the liquid ingredients first and gradually add flour to them;
* and knead until smooth and elastic;
* oil a bit the bowl so that the dough does not stick and put the dough there. Cover with cling film and leave for about 2-3 hours until doubled or even tripled in size.
????Caramel
* in a small saucepan add white and cane sugar, also add butter of room temperature, maple and date syrup, and cream;
* and dissolve everything over medium heat, stirring constantly;
* bring to a boil. After boiling, cook caramel for exactly 2 minutes more;
* run butter around the baking dish and pour in caramel and leave it to cool down;
* chop the pecans and sprinkle all over the caramel.
????Nut filling
* to a bowl add room temperature butter, sugar, flour, cinnamon and mix everything well;
* then add an egg white and stir until smooth. As a result, you should have a creamy paste;
* Pre-brown pecans and almonds in the oven and chop into pieces with a knife.
Let's go back to the dough. I divided the dough into 2 parts to make a portion of small cinnamons and large ones.
* flour your work surface and press the dough a little with your fingers and wrap it;
* then roll out the dough into a rectangular and, if necessary, trim the edges for a perfect shape;
* grease the dough with the nut filling and leave one edge clean;
* sprinkle with chopped nuts on top, roll up the dough and cut into the equal pieces;
* place the cinnamons in a baking dish on top of the caramel with nuts, keeping the distance between them;
* cover with cling film and a towel and leave for 40-50 minutes for cinnamons grow in size;
* bake at 200 °C for 20-25 minutes;
* after baking, gently turn the cinnamons over. This can be done by using any rectangular shape you have in the kitchen.
Enjoy! Bon appétit.
Music: Dance in the Kitchen
Cafe Music BGM Channel
Links to the other videos :
Carrot cake
Apple pie
Belgium chocolate mousse with raspberry
Black Forest cake
Napoleon cake
Cottage cheese pancakes
Tiramisu
Cookies
Cupcakes
Pumpkin sticky buns (vegan) ☆ パンプキンシナモンロール
interesting and cute shape buns!
it's easy to make and tastes great.
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Ingredients:
for the dough:
300g bread flour
100g pumpkin
100g soy milk
15g oil
15g coconut oil
25g palm sugar
5g dried yeast
30g warm water
3g salt
for the filling:
40g palm sugar
1 tsp cinnamon
hint of cardamom, clove and nutmeg
Instructions:
1. steam pumpkin and blend with soy milk with a blender.
2. combine warm water and dried yeast.
3. put all the ingredients for the dough together and knead well.
4. let it ferment until it doubles in volume.
5. mix palm sugar, cinnamon, clove and nutmeg.
6. roll out the dough into rectangle shape. sprinkle the filling.
7. roll up the dough and cut it into v-shape.
8. push down the center line using your fingers.
9. wait until it doubles in volume.
10. bake at 350F/180C for 20 mins.
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「材料」
パン生地
強力粉 300g
かぼちゃ 100g
豆乳 100g
オイル 15g
ココナッツオイル 15g
パームシュガー 25g
ドライイースト 5g
ぬるま湯 30g
塩 3g
フィリング
パームシュガー 40g
シナモン 小さじ1
カルダモン 少々
クローブ 少々
ナツメグ 少々
「作り方」
1、かぼちゃを蒸して豆乳と一緒にブレンダーにかけます。
2、ぬるま湯とドライイーストを混ぜ合わせておきます。
3、全てのパン生地の材料を混ぜ合わせ、よく捏ねます。
4、二倍に膨らむまで一次発酵させます。
5、フィリングのパームシュガーとスパイスを混ぜ合わせておきます。
6、生地を長方形にのばして、フィリングを全体にかけます。
7、生地を端から巻いて、V字(台形)に切り分けます。
8、生地の中心を指で押しつぶします。
9、二倍に膨らむまで二次発酵させます。
10、180℃で20分ほど焼きます。
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Lens : Sigma 30mm F1.4, Sigma 50mm F2.8 Macro
Mic:RODE video mic pro
Software : Apple Final Cut Pro X
Music :
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How to Make CINNAMON ROLLS Like a Baker
Cinnamon rolls in one word: Scrumptious. This recipe creates life changing moist brioche buns filled with cinnamon spice and completely drowned in sweet vanilla glaze. Thanks to master professional baker Anthony Silvio the secrets of a perfect cinnamon roll are revealed and now you can recreate these divine morsels at home. This episode is part of my baking masterclass series and is not to be missed…WARNING: You are guaranteed to drool but unfortunately our screens are not yet edible so watch now, get baking and double the recipe, I’m going to predict you’ll have trouble sharing!
#cinnamonrolls #cinnamonrollsrecipe #cinnamonscrolls
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Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
RECIPE:
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