Banana Brioche Monkey Bread with Moloko Milk Stout Butterscotch and Smoked Almond Toffee Brittle
Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.
- Servings: 12
Source: The Martha Stewart Show, February 2010
- 3/4 cup milk
- 1 tablespoon dry active yeast
- 7 extra-large eggs
- 1 3/4 cups plus 4 1/3 cups unbleached all-purpose flour
- 3/4 cup granulated sugar
- 1 ounce honey
- 2 tablespoons coarse salt
- 1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes
- Nonstick cooking spray, for bowl
- Moloko Butterscotch
- 3 ripe bananas, pureed until smooth
- Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish
- 1 cup granulated cane sugar
- 1 tablespoon ground cinnamon
- Confectioners' sugar, for dusting
In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
Preheat oven to 350 degrees.
In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.