Apple-custard monkey bread (林檎とカスタードのモンキーブレッド)
The bread came out beautifully, with a great texture and buttery, slightly sweet flavor. Kudos to the recipe and its creator.
The best thing about it for me, though, turned out to be the fact that it allowed me to bake presentable “dinner rolls” without requiring me to have the skills and patience to shape the dough into presentable rolls. I am not a fan of splitting dough into “equal parts” of 12, or shaping them into pretty-looking oval shapes while getting floured all over myself.
This inspired me to try this again but this time with some sweet filling for breakfast. What I am shooting for here is those awesome Japanese snack rolls I grew up with, that are filled with sweet bean paste, egg custard, chocolate filling, or jelly, but without all the hustle of the “splitting into 12 equal parts and shaping into attractive oval shapes with the filling perfectly in the center” part.
The bread turned out quite well, and half of it was gone before the day’s end. At least some of it made it to the breakfast. Next time, however, I will try some red bean paste, and will drizzle with icing for additional sweetness.
Here is what I did:
1. Throw in the following into a bread maker pan, and run them through the “dough cycle” (this part courtesy of http://www.salad-in-a-jar.com/family-recipes/bread-machine-monkey-bread-inspired-by-helen-corbitt).
- 1 c. warm milk
- 1 1/4 t. salt
- 1 large egg
- 1/4 cup butter, softened
- 3 tablespoons sugar
- 3 1/2 cups unbleached flour + 1-2 tablespoons if needed
- 2 1/4 teaspoons bread machine or instant yeast
- 4-5 small apples, peeled, cored then thinly sliced (as if you are making apple pie filling)
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
- 1/4 cup lemon juice (I was out of lemon so used OJ. It was fine.)
- 2 egg
- 1/4 cup sugar
- a little vanilla extract
- 1/4 cup milk (I was out of milk so used half and half).