Happy New Year!
I can’t believe another year has begun, and that means one thing: New Year’s resolutions are back. I haven’t chosen mine yet, but I’m almost certain one will be “eat healthier, less junk food.” I add it every year, fully aware I usually stick to it for a day—two if I’m lucky. I keep hoping one year I’ll actually follow through, but where’s the fun in that?
If you set a similar goal, you might find yourself breaking it to make this irresistibly delicious chocolate-filled monkey bread. I’m warning you in advance — it’s worth it.
The instructions might look long, but the recipe is straightforward. The one important thing to remember is that the dough needs to chill for at least four hours, so plan ahead.
Chocolate-Filled Monkey Bread
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- Author: 5boysbaker.com
Ingredients
Scale
Dough:
- 4 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 Tbsp active dry yeast
- 1 1/2 tsp salt
- 3 extra-large eggs
- 2/3 cup warm water
- 1 1/2 sticks butter, room temperature
- 25 to 30 pieces milk chocolate (about 1/2 ounce or 1-inch squares)
- 1 stick butter, melted and cooled
- 1/2 cup sugar (for coating)
Instructions
- Place the flour, sugar, yeast, salt, eggs, water, and butter in the bowl of a stand mixer fitted with the dough hook. Knead on low speed until a ball starts to form, then increase to medium and knead 5–7 minutes. Add more flour if needed to form a soft, supple dough ball.
- Turn off the mixer, remove the dough hook, leave the dough in the bowl, and cover with plastic wrap. Let it rise in a warm place until doubled in bulk. Gently punch the dough down, re-cover, and refrigerate for at least 4 hours or up to 24 hours.
- Spray a bundt pan or a 10x5x3 loaf pan with butter.
- Gently deflate the chilled dough without kneading. On a lightly floured surface, roll the dough into a 1/4-inch-thick circle. Use a 2 1/2-inch round cutter to cut 25–30 circles, re-rolling scraps as needed.
- Place a piece of chocolate in the center of each circle. Stretch and mold the dough around the chocolate to enclose it, pinching the edges to seal.
- Dip each ball into the melted, cooled butter, then roll it in the sugar. Place each ball seam-side down in the bottom of the prepared pan. Once the bottom is filled, add a second layer, nesting the dough balls in the gaps between the bottom pieces.
- Drizzle any remaining melted butter over the arranged dough balls and sprinkle with any remaining sugar. Let the dough rise, uncovered, at room temperature for 30–40 minutes, or until nearly doubled.
- Preheat the oven to 375°F (190°C). Bake for 50–60 minutes. If the top browns too quickly, tent loosely with foil.
- Remove the pan from the oven and let cool for 10 minutes on a rack before unmolding.
- Serve warm or at room temperature. This monkey bread is best the day it’s baked.
- Category: Breads
Recipe Source: Chocolate American Style Cookbook