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By: Chef Andrew Whitcomb of Colonie
Photo Credit: Colonie
Yield: makes three small or one large bread loaves
A Note from Chef Whitcomb:
Our monkey bread came about as a way to use the extra dough left over when we punch our beautifully round doughnuts. What better way to use it than to bake it with thick, sweet toffee sauce and perfectly toasted pecans! Just remember to plan this recipe two days in advance to allow the dough to rest in the refrigerator.
Colonie is just one of the restaurants participating in Brooklyn Brunches – a special promotion running through May 31st. Visit select locations and order a Brooklyn Brunches menu item to support the preparation and delivery of meals for homebound elderly New Yorkers.
- 17 grams fresh yeast
- 375 grams warm water
- 375 grams all-purpose flour
- 175 grams warm milk
- 800 grams pastry flour
- 275 grams sugar
- 20 grams salt
- 1 cup heavy cream
- ¾ cup egg yolks
- 170 grams butter at room temperature
dough instructions (two days before serving):
- Combine half the fresh yeast, warm water and all-purpose flour. Allow the mixture to proof for about 40 minutes or until it doubles in size.
- In a separate bowl, combine the remaining fresh yeast with the warm milk. Add half the pastry flour, sugar and salt. Stir to combine. Add egg yolks, butter and proofed yeast mixture.
- Stir in the remaining pastry flour and continue to mix until the dough pulls away from the sides.
- Spray a clean bowl with non-stick cooking spray and place dough in the bowl. Tightly cover with plastic wrap and store in the refrigerator.
- 227 grams butter
- 880 grams heavy cream
- 1,360 grams dark brown sugar
- 6 grams salt
- 56 grams rum
- ¼ cup pecans
toffee instructions (one day before serving):
- In a pot, combine butter, heavy cream, dark brown sugar, salt and rum. Bring to a simmer until the mixture is fully emulsified.
- Once emulsified, take the mixture off the heat and allow it to cool. Store the toffee in a plastic container and place in the refrigerator until ready to use.
- In a well-greased bread pan, spoon in a two-inch layer of toffee sauce. Set the pan in the refrigerator until the toffee is solidified.
- Sprinkle an even layer of pecans over the toffee. The amount will be dependent on the size of bread pan. Return the pan to the refrigerator and allow the toffee to set for one hour.
- Spoon another one-inch layer of toffee on top of the toffee and pecan layer. Allow to set for one hour in the refrigerator.
- In the meantime, spray your hands with non-stick cooking spray and roll golf ball-sized pieces of dough with your hands. Place enough dough balls in the pan to ensure there are no gaps between each dough ball. Cover the pan with plastic wrap and allow to proof in the refrigerator overnight.
instructions (day of serving):
- Preheat the oven to 375°F. Remove the monkey bread from the refrigerator and place the pan in a warm spot until the dough doubles in size.
- Bake the monkey bread for about 45 minutes or until a cake tester comes out clean.
- Let cool or serve immediately.
Note: To translate grams into cups (or another unit of measurement), visit this website.