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Breakfast

Cranberry-Caramel Brioche (Monkey Bread style)


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Ingredients

For the brioche

310 ml (1 1/4 cups) buttermilk, at room temperature

60 g (1/4 cup) sugar

5 ml (1 teaspoon) vanilla

230 g (2 cups) all-purpose unbleached flour

115 g (1 cup) whole-wheat flour

10 ml (2 teaspoons) quick-rise yeast

5 ml (1/2 teaspoon) salt

90 g (6 tablespoons) unsalted butter, melted

 

For the topping

190 to 250 ml (3/4 to 1 cup) Patience Fruit & Co Fresh Cranberries

125 ml (1/2 cup) unsalted or semi-salted butter, melted

150 g (3/4 cup) brown sugar

150 g (3/4 cup) white sugar

10 g (2 teaspoons) ground cinnamon

Preparation time 45 minutes
Cooking time Cooking: 40 minutes / Rising time: 2 hours Portions 10 to 12 servings

Monkey Bread, a brioche-style cake that’s popular in the U.S., is traditionally served for breakfast. Legend has it that First Lady Nancy Reagan used to make it herself to serve on Christmas morning at the White House!

Of course, we couldn’t resist making one important addition to the traditional recipe: our delicious fresh organic cranberries. We suggest adding about 1 cup, but if you’re a huge cranberry fan (as we are, obviously), go ahead and add a little more. Cranberries and caramel – well, that’s a marriage made in heaven.

Ingredients

For the brioche

310 ml (1 1/4 cups) buttermilk, at room temperature

60 g (1/4 cup) sugar

5 ml (1 teaspoon) vanilla

230 g (2 cups) all-purpose unbleached flour

115 g (1 cup) whole-wheat flour

10 ml (2 teaspoons) quick-rise yeast

5 ml (1/2 teaspoon) salt

90 g (6 tablespoons) unsalted butter, melted

 

For the topping

190 to 250 ml (3/4 to 1 cup) Patience Fruit & Co Fresh Cranberries

125 ml (1/2 cup) unsalted or semi-salted butter, melted

150 g (3/4 cup) brown sugar

150 g (3/4 cup) white sugar

10 g (2 teaspoons) ground cinnamon

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Steps

  1. For the dough
    Preheat oven to 90 ºC (200 ºF). Place rack in the middle of the oven. Prepare a Bundt pan or chimney cake pan with removable bottom by buttering generously. Set aside.

  2. Preheat oven to 90 ºC (200 ºF). Place rack in the middle of the oven. Prepare a Bundt pan or chimney cake pan with removable bottom by buttering generously. Set aside.

  3. With a wooden spoon or in the bowl of a stand mixer (using the dough hook), mix flour, yeast and salt. Add buttermilk mixture. Knead dough until a ball begins to form. Add butter and knead for 5 to 10 minutes longer (dough will be sticky – this is normal).

  4. Turn off the oven. Place dough in a large bowl and cover with a damp cloth. Let dough rise for 1 hour.

  5. For the topping
    Turn off the oven. Place dough in a large bowl and cover with a damp cloth. Let dough rise for 1 hour.

  6. Place cranberries in a bowl. Pour melted butter into another bowl. Mix brown sugar, white sugar and cinnamon in a third bowl. Set aside.

  7. Remove dough from bowl and cut into about 40 pieces of different sizes. Shape balls without handling the dough too much.

  8. Coat balls of dough in butter. Roll in sugar mixture, then place randomly in the cake pan and add cranberries. Pour remaining sugar-butter mixture over balls of dough in the pan. Cover with plastic wrap and set to rest on the counter for 1 hour.

  9. Remove plastic wrap and bake Monkey Bread for about 40 minutes, or until caramel has turned brown and bubbly at the edges of the pan. Remove cake from the oven and immediately turn onto a serving plate. Allow to cool for 15 minutes before serving. Enjoy!

Une filiale de Fruit d'or

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