Fruit and Nut Monkey Bread

Fruit and Nut Monkey Bread

Print Recipe

Yield

1 loaf

Difficulty

Easy

Prep Time

0:10

Bake Time

40 to 45 minutes

Rise Time

3 hours

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Ingredients

Dough
3/4 cup water
1/2 cup mashed potato
1 teaspoon lemon extract
3 tablespoons butter OR margarine
2 eggs
1 teaspoon salt
3 cups bread flour
1/2 cup sugar
1 teaspoon grated lemon peel
2 teaspoons Fleischmann's^® Bread Machine Yeast
Glaze
1/2 cup brown sugar
1/2 cup granulated sugar
3/4 cup whipping cream
1 teaspoon rum extract
1 tablespoon macadamia nut liquor, optional
1 cup chopped pecans
1/2 cup raisins
1/2 cup chopped dried apricots

Directions

Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. If not using a bread machine, combine dough ingredients in the following manner: stir together all dry ingredients (including undissolved yeast), then add remaining ingredients for dough using a mixer. Mix until a soft dough is formed. Turn dough out on lightly floured surface and knead for 8 to 10 minutes until dough is smooth and elastic. Cover with a towel and let dough rest for 10 minutes.
Meanwhile, combine glaze ingredients in medium bowl. Stir to blend. Pour 1/3 of glaze on bottom of greased 12-cup tube pan.*
When bread machine cycle is complete, transfer dough to a lightly floured surface. Divide into 36 equal pieces; roll each piece into a smooth ball. Arrange balls in 3 layers in prepared pan; pour remaining glaze in between layers. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350°F for 40 to 45 minutes or until done. Cool in pan on wire rack 5 minutes; invert onto serving tray. Serve warm.
*If pan has removable bottom, line with foil before greasing.

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