April 29, 2021
Sesame Challah Monkey Bread
Try this Sesame Challah Monkey Bread recipe from the new cookbook, Eating Out Loud.
This is just crazy delicious. Once it’s baked, sit around the table with friends and pull it apart with your fingers, and no one leaves until it’s gone. The Challah Dough recipe yields two loaves; you’ll be using half the dough to make Monkey Bread, leaving enough dough to make one loaf of challah! (See page 151 of the cookbook for the complete challah recipe.)
Yield: Serves 10
- In bowl, dissolve yeast and 1 tsp of sugar in 1 1⁄2 cups of warm (not hot) water. Set aside for 5 minutes, until foamy.
- In stand mixer fitted with dough hook, combine flour, remaining 1⁄2 cups of sugar, whole eggs, egg yolks, grapeseed oil and kosher salt. Add yeast mixture and mix on low speed for 10 to 15 minutes. It will still be sticky, and that’s OK. Turn out dough onto floured surface and sprinkle with some flour.
- Knead dough for 5 minutes, sprinkling with flour, if necessary, to keep it from getting sticky, until dough comes together and springs back when you touch it.
- Lightly coat clean bowl with grapeseed oil and place dough inside. Cover with plastic wrap and let dough double in size in warm place, 1 hour to 1 hour 30 minutes.
Prepare Monkey Bread
- Grease 12-cup Bundt pan with plenty of butter, making sure to get it into all corners and crannies. Set aside.
- In medium bowl, combine granulated sugar, brown sugar, sesame seeds, cinnamon and salt. Pour melted butter into small bowl.
- Pinch off 1-tbsp pieces of Challah Dough and roll them into little balls. Coat each ball in melted butter, then toss in cinnamon-sesame-sugar mixture to generously cover. Layer coated dough balls into prepared Bundt pan as you go.
- Sprinkle over any remaining cinnamon-sesame-sugar mixture and pour over any leftover melted butter. Cover with plastic wrap and let dough rise at room temperature for 20 minutes.
Bake Monkey Bread & Make Glaze
- Preheat oven to 350°F. Bake Monkey Bread until top is golden and puffy, about 35 minutes.
- In medium bowl, whisk together icing sugar, vanilla, milk and salt, until smooth. When Monkey Bread is done baking, be sure to flip it out of pan while still hot. Drizzle with glaze and have at it.
Excerpted from Eating Out Loud by Eden Grinshpan. Copyright ©2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the U.S. by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, N.Y. Reproduced by arrangement with the Publisher. All rights reserved