Mango Monkey Bread
Chef Sally Camacho
Foodservice Pastry Consultant
Fill the kitchen with holiday aromas with this house-baked monkey bread, flavored with cinnamon, ginger and brown sugar. Pastry chef Sally Camacho adds mango puree to the yeast-raised dough for a tropical twist, and the gooey caramel bottoms deliver on a sticky bun-like experience.
2 cups + 1 tbsp all-purpose flour
2 tbsp. granulated sugar
2 tsp. instant dry yeast
1 tbsp. non-fat milk powder
½ cup fresh mango puree
¼ cup whole milk
3 tbsp. butter
½ tsp. sea salt
8 tbsp. butter
1½ cups brown sugar
2 cups peeled, diced mango
⅓ cup brown sugar
2 tsp ground ginger
1½ tbsp. ground cinnamon
½ tsp. sea salt
- For dough, in mixer with hook attachment, combine flour, sugar, yeast, milk powder, mango puree, milk and egg. Mix on medium speed for 1 to 4 minutes, or until blended. Add butter and sea salt; mix for 1 to 8 minutes or until loose dough forms.
- Scrape down sides of mixing bowl; mix dough on speed 2 for 4 to 6 minutes or until gluten develops.
- Place dough in clean container with a tight cover; refrigerate for 8 to 10 hours or overnight.
- Roll chilled dough out onto lightly floured board and cut into strips; cut strips into ½-inch squares. Refrigerate until ready to use.
- For caramel, combine butter and brown sugar; bring to a rolling boil without stirring. Remove from heat and evenly divide mixture into large silicon muffin cups. Allow to cool to room temperature.
- For monkey mixture, in large bowl, combine all ingredients. Add chilled cut dough pieces; toss to combine. Divide into muffin cups on top of caramel.
- Cover dough and allow to rise in draft-free area at room temperature for 1 to 1½ hours.
- Preheat oven to 365 F. Bake monkey bread for 20 to 30 minutes or until golden. Unmold carefully while still warm.
Photo courtesy of National Mango Board