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 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
PRODUCTS
Instructions
- 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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