How to Make Sinfully Delicious Monkey Bread
NYC’s hottest new restaurant serves a killer sweet treat.
Published Jan 31, 2017 5:00 AM
The James Beard award-winning chef Dan Kluger has followed up his acclaimed run as executive chef at ABC Kitchen and ABC Cocina by striking out on his own. His first NYC restaurant in Greenwich Village, Loring Place, is serving up Green Market favorites like baked ricotta and roasted squash toast, inventive grain salads and Brussel Sprout laden pizza. One of its most popular twists on an old classic is its monkey bread served with toffee syrup, cranberries, and yogurt. The best part? It’s easy enough to replicate at home. “We wanted to do something that was a warm, baked, fruit dessert in one of our Staub dishes,” says Chef Kluger. “Because we weren’t ready to do doughnuts yet, we decided to incorporate that dough texture into a fruit-based dessert.”
Here’s how to replicate this sticky delicious dessert at home.
Monkey Bread With Toffee Syrup, Cranberries and Yogurt
Brioche Ingredients – 3 ¾ cups Bread Flour – ¼ cup Organic Sugar – 1 Tbsp. Salt – 6 Eggs – 4 Tsp. Dry Yeast – 2 Tbsp. Water – 2 sticks Cold Butter
Combine flour, sugar, and salt in mixer. Add eggs, mix on low speed to incorporate. Combine yeast with water, add to mixer. Mix on low speed for 5 minutes. Add butter a few pieces at a time, mixing at medium speed until dough pulls away from sides of the bowl. Scrape into an oiled bowl, wrap with plastic, and let rise at room temperature (about 45 minutes). Punch down, wrap with plastic and refrigerate overnight. The following day, roll dough out to 1/2 inch thickness. Cut rounds out of the dough with a small cutter.
Toffee Syrup Ingredients
– 3 sticks Butter – 2 Tbsp Corn Syrup – ½ cup Honey – 1/3 cup Sugar – 1 ½ cups Brown Sugar – ¾ cup Heavy Cream – 1 ½ tsp. Five-spice powder
Combine all ingredients in a medium pot and bring to a boil. Cool. Reheat just enough to pour.
– 1 cup Greek Yogurt – 2 Tbsp. Confectioner’s Sugar
Choose a Greek yogurt you like, sweeten to taste with confectioner’s sugar.
Putting It All Together
– Toffee Syrup 2 cups – Cranberries Monkey Bread (buttered and sugared) – Yogurt – Lime zest (from 1 lime)
Pour toffee syrup into the bottom of any sized baking vessel (use small ramekins for individual desserts or a large baking dish for a family-style dessert). Dot evenly with cranberries. Dip rounds of monkey bread brioche in melted butter, “drain” briefly on a rack, then toss lightly in organic sugar. Arrange brioche on top of the cranberries. Tuck additional cranberries into any crevices. Let brioche rise until almost doubled in size, 45 minutes to 1 hour. Bake at 350°F for 10 minutes, turning halfway through baking. If using a conventional oven, monkey bread may take longer. Bake until brioche is puffed and golden brown. Top with the sweetened yogurt and lime zest.