Raspberry Monkey Bread
Ingredients
Dough
3 cups flour
2 tsp yeast
1/4 cup sugar
2 tsp salt
1 cup milk
1/4 cup water
2 tbsp butter
Filling
1/2 cup raspberries
1 tbsp rose jam/rose water (optional)
3/4 cup cream cheese
1 tbsp sugar
Caramel
50 g butter
1 cup brown sugar
1/4 cup cream
Method
Dough
In a mixing bowl fitted with a hook attachment, add the flour, sugar, yeast, and salt.
In a microwaveable jug, add the milk, water, and butter. Microwave until warm and the butter is melted.
While the mixer is running slowly pour the warm mixture.
Beat for 5 minutes until smooth.
Cover and proof for 1 hour.
Filling
Mash the raspberries and add the jam.
Mix the cream cheese and sugar. Fold in the raspberries.
Once the dough has proofed, cut it into even pieces.
Roll each piece out onto a rough circle. Add a dollop of the filling in the middle. Wrap and pinch to secure.
Caramel
In a saucepan, add the butter, brown sugar, and whipping cream. Allow it to melt. Set aside for 5 minutes to cool down.
Assembly
Butter a bundt pan, add a layer of caramel followed by the dough balls. Repeat.
Cover and allow to proof for 15 minutes. Preheat the oven to 180°C/350°F.
Bake for 30-40 minutes. Allow to cool in thr pan for 5 minutes before flipping.
