Red Currant Monkey Bread

Name: Red Currant Monkey Bread
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 3/4 tsp active dry yeast; 1/4 tsp salt; 1 tsp vanilla extract; 6 tbsp butter, cut into small cubes; 2/3 cup 2% or whole milk; 2 None eggs, beaten; 1 cup red currant jelly; 2 oz red currants; 1 cup powdered sugar, mixed with 4 tbsp water until smooth

11 ingredients

3 steps

Ingredients

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 3/4 tsp active dry yeast
1/4 tsp salt
1 tsp vanilla extract
6 tbsp butter, cut into small cubes
2/3 cup 2% or whole milk
2 None eggs, beaten
1 cup red currant jelly
2 oz red currants
1 cup powdered sugar, mixed with 4 tbsp water until smooth

Directions

1

In a bowl, mix the flour, sugar, yeast, salt and vanilla extract. Melt 3 1/2 tbsp butter in a small saucepan set over low heat. Stir in the milk then remove from the heat. Add to the flour mixture along with the eggs and knead until smooth. Cover and allow to rest for 1 hour, or until the dough has doubled in size.
2

Preheat the oven to 325°F. Grease a 9 x 5 inch loaf pan. On a lightly floured work surface, knead the dough briefly then roll out to a 20 inch square. Spread with the jelly then cut into 6 strips, each around 3 inches wide. Fold the strips of dough like an accordion and arrange them vertically in the pan. Cover and allow to rest for 30 mins.
3

Sprinkle the remaining butter over the top of the dough. Bake for 20 mins, cover with foil and then continue to bake for 10-20 mins until a skewer comes out clean. Allow to cool in the pan for 30 mins, then remove and allow to cool completely. Sprinkle the red currants over the loaf and drizzle with the icing. Allow to dry before serving.