Monkey Ginger(Bread)

makes 1-bundt


For bread

  • 3-1/4 c. flour
  • 2 T. pumpkin pie spice
  • 2-1/4 tsp. active dry yeast (or 1pkg)
  • 2 tsp. salt
  • 1 c. whole milk
  • 1/3 c. warm water
  • 1/4 c. molasses
  • 2 T. unsalted butter, melteda
  • 2 tsp. vanilla extract

For coating (prepare in separate bowls)

  • 3-4 T. unsalted butter, melted
  • 1 c. brown sugar

1) Generously coat bundt pan with nonstick cooking spray with flour (very important to use the kind with flour!). 


2) In bowl of stand mixer, whisk together flour, spice, salt and yeast. Add milk, water and molasses. Continue mixing with hook until dough starts climbing the hook. 


3) Turn dough onto floured surface and knead until dough forms a smooth ball. Place in oiled bowl and cover with damp cloth and set in warm place to rise until doubled in size, about 1 to 1-1/2 hours. 


4) When risen, transfer dough to floured surface and gently punch down and shape into 8" square. Use a pizza cutter to dough into 64 pieces. Coat each ball in melted butter, then brown sugar and start piling into bundt, trying to distribute them somewhat evenly. 


5) Cover bundt with damp towel and place in warm area to rise about 1 hour; the dough balls should be puffy and about 1" below top edge of bundt pan. 


6) Preheat oven to 350 F. Bake 30-35 minutes or until the top is golden brown. Remove from oven and allow to cool in pan no more than 5 minutes. Turn out onto plate and allow to cool another 10 minutes before serving. 


Source: Food 52

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