Bourbon Chocolate Monkey Bread
Rabbit Hole Distillery
This delectable, sweet, sticky and divine dessert is perfect for special occasions, holidays or a random Sunday morning breakfast. Recipe can be altered to be made without bourbon - but what kind of world would that be? This monkey bread combines rich chocolate, sea salted caramel in a ooey-gooey pull apart treat for the bourbon lover in your life.
3/4 cup butter, divided (not margarine)
- 1/2 cup warm 2% milk (110° to 115°)
- 4-1/2 to 5 cups all-purpose flour
- 1-1/4 cups sugar, divided
- 1 package (1/4 ounce) active dry yeast
1/2 cup warm spring water (110° to 115°)
3/4 teaspoon pink Himalayan sea salt
2 large free-range eggs, room temperature
3 tablespoons premium Dareringer wheated bourbon
2 semisweet baking chocolate bars (4 ounces each) plus 1 ounce, broken into 1/4-ounce pieces (36 pieces total) (Godiva brand is preferred)
- 1 semisweet baking chocolate bar (4 ounces), chopped
1/4 cup Dareringer premium wheated bourbon
- 2/3 cup packed brown sugar
1/4 cup real butter cut into tablespoon portions
1/4 cup premium wheated Dareringer bourbon
1 teaspoon pink Himalayan sea salt
Bourbon chocolate drizzle
Bourbon sea salt caramel drizzle
In a microwave safe dish, melt 1/4 cup butter.
In a mug or small bowl, dissolve yeast in warm water and warm milk; let stand until foamy, about 10-12 minutes.
In another bowl, combine eggs, bourbon and melted butter; stir in 2 cups flour, 1/4 cup sugar, salt and yeast mixture. Beat on medium speed 3 minutes. Stir in enough remaining flour to to form a soft dough.
- Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; refrigerate overnight.
Next, punch down dough. Place dough on a lightly floured surface and using a pastry scraper, divide and shape the dough into 36 rolls.
Flatten rolls into circles; place 1 chocolate piece in center of each. Fold dough over filling; pinch edges well to seal.
Melt remaining butter; pour into a shallow bowl. Place remaining sugar in another shallow bowl. Dip balls in butter, allowing excess to drip off, then roll in sugar.
For the bourbon caramel, bring brown sugar, butter and Dareringer bourbon to a boil in a small saucepan over medium heat. Cook and stir 3 minutes and then remove from heat.
*Direction Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover with a kitchen towel; let rise in a warm place until doubled, about 60 minutes.
Preheat oven to 350°. Place a sheet of foil or another cookie sheet on bottom oven rack in case of overspill.
Bake on middle oven rack until golden brown, about 50-55 minutes. (Note: if top is browning too quick, cover loosely with aluminum foil for last 15 minutes of baking) Cool in pan 10 minutes before inverting onto a serving plate.
Meanwhile, for bourbon chocolate glaze, melt chocolate in a small heavy saucepan over medium-low heat. Remove from heat; stir in Dareringer bourbon until smooth. Drizzle glaze over warm bread.
If you do not have a fluted tube pan, simply use a 12 inch deep baking dish. Follow recipe as instructed. Also, you can double the caramel recipe and use it for an extra drizzle and/or dip.
Optional (but highly recommended): Top with chopped pecans or walnuts