Chai Spiced Monkey Bread Recipe 445

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CHAI SPICED MONKEY BREAD RECIPE - (4.4/5)



Chai Spiced Monkey Bread Recipe - (4.4/5) image

Provided by garciamoss

Number Of Ingredients 18

DOUGH:
4 tablespoons softened unsalted butter, divided
1 cup milk, warmed to 110º F
1/3 cup water, warmed to 110º F
1/4 cup sugar
2 1/4 teaspoons active dry yeast (one envelope)
1 large egg
2 cups all-purpose flour
1 1/4 cup whole wheat or spelt flour
2 teaspoons salt
CHAI SPICED COATING:
1 cup light brown sugar
8 tablespoons unsalted butter, cool but pliable
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1 vanilla bean, seeds scraped

Steps:

  • Use 2 tablespoons of the softened butter to generously grease a 10-inch bundt pan. Use your fingers to ensure that butter gets into every nook and cranny of the pan. Combine the warm milk, water, sugar, and active dry yeast in a small bowl. Let sit until the yeast is foamy, about 5 minutes. While the yeast is proofing, combine the flours and salt in the bowl of a stand mixer fitted with a dough hook. When the yeast is ready, turn the mixer on low and stream in the yeast mixture. Add the remaining 2 tablespoons of softened butter and the egg. Knead the dough until it is shiny and smooth, 6 to 7 minutes. The dough should be soft and sticky, but if it seems like it is overly wet, add more flour a few tablespoons at a time. Coat a large bowl with oil or cooking spray and turn the dough into the bowl. Cover the bowl with a clean kitchen towel and set it in a warm place to rise until it has doubled in size, about 1 hour. While the dough is rising prepare the chai spiced coating by mixing the spices and vanilla bean seeds into the sugar. Brown the butter by cooking it over medium heat in a small saucepan, stirring frequently until the milk solids turn light brown and the butter has a nutty fragrance. Set aside to cool slightly. When the dough is finished rising, turn it out onto a lightly floured surface and pat it into a square about 8 inches by 8 inches. Use a pizza wheel or bench scraper to cut the dough into 32 pieces. (If you're feeling ambitious, make 64.) Working with a few pieces at a time, roll each piece of dough into a rough ball, then roll in the cooled browned butter followed by a roll in the brown sugar. Layer the dough balls in the bundt pan snugly. Repeat until all dough balls are used. Cover the bundt pan with a clean towel and set it in a warm place to rise until it reaches 1 to 2 inches below the rim of the pan. This should take about 1 hour. Preheat oven to 350° F. Bake the bread until the top is dark and caramelized and the sugar is bubbling around the edges, 25 to 30 minutes. Cool the bread in the pan for 5 minutes then carefully turn it out onto a plate. Cool for 5 more minutes then dig in. This bread is best served warm the day that it is made.

CHAI-SPICED MONKEY BREAD



Chai-Spiced Monkey Bread image

No butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn't need it.

Provided by Katherine Sacks

Categories     Dessert     Fall     Spice     Bread     Cinnamon     Ginger     Cardamom     Pecan     Seed     Butterscotch/Caramel

Yield 12-16 servings

Number Of Ingredients 15

1 1/2 teaspoons instant yeast
1 1/2 teaspoons fine sea salt
3 1/3 cups bread flour, plus more for surface
1 1/2 cups sugar, divided
Nonstick vegetable cooking spray
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 cup pecans
1/2 cup pumpkin seeds (pepitas)
1 cup prepared or homemade caramel sauce
Special Equipment
A 12-cup Bundt pan

Steps:

  • Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F-110°F water and process until a ball forms, about 30 seconds.
  • Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.
  • Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
  • Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl.
  • Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9-11 minutes.
  • Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated.
  • Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40-45 minutes.
  • Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.
  • Do Ahead
  • Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.

CHAI-SPICED STAR BREAD



Chai-Spiced Star Bread image

My chai star bread is great for potlucks or parties because it's easy to share and looks beautiful. Prepare it ahead of time, refrigerate, then just pop it in the oven before serving. Try using this recipe with other fruits, too, like persimmons or apples. -Elizabeth Ding, El Cerrito, California

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

2 teaspoons active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm 2% milk (110° to 115°)
1/4 cup sugar
2-3/4 to 3-1/4 cups all-purpose flour
FILLING:
5 tablespoons butter, softened
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 medium Bartlett pear, peeled and chopped
1 large egg, beaten

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, sugar, yeast mixture and 1.5 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a parchment-lined 14-in. pizza pan. For filling, combine butter, brown sugar, vanilla and spices. Spread circle with a third of the filling. Repeat twice, layering dough and filling; top with pears. Top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Brush with beaten egg. Bake until golden brown, 20-25 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 37mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

CHAI-SPICED BREAD



Chai-Spiced Bread image

Whip up a quick bread in minutes! This one boasts fabulous flavors of subtle tea and tempting spices.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h55m

Yield 16

Number Of Ingredients 16

3/4 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup prepared tea or water
1/3 cup milk
2 teaspoons vanilla
2 eggs
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 5 teaspoons milk
Additional ground cinnamon

Steps:

  • Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
  • In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
  • In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 190, Carbohydrate 30 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 190 mg, Sugar 17 g, TransFat 0 g

CHAI SPICE MONKEY BREAD



Chai Spice Monkey Bread image

Chai spices add an elegant twist to classic caramel monkey bread. Fast and easy. Best served warm!

Provided by brykate

Categories     Bread     Yeast Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 9

½ cup brown sugar, divided, or more to taste
⅓ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground black pepper
3 (16.3 ounce) cans refrigerated biscuit dough, separated and cut into quarters
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
  • Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
  • Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

Nutrition Facts : Calories 492.6 calories, Carbohydrate 64.2 g, Cholesterol 21.5 mg, Fat 23.2 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 8.9 g, Sodium 1197.1 mg, Sugar 22.9 g

CHAI-SPICED BREAD



Chai-spiced Bread image

This is another recipe that I found in a Betty Crocker cookbooklet. The recipe makes a light loaf of bread with a delicious cinnamon glaze. It can be served as a snack or dessert with some fresh fruit, a wedge of cheese and a glass of iced tea (or if you prefer, a cup of hot tea). Note: water can be substituted for the chai tea.

Provided by Dreamgoddess

Categories     Quick Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 16

3/4 cup sugar
1/2 cup butter, softened
2 eggs
1/2 cup chai tea
1/3 cup milk
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup powdered sugar
1/4 teaspoon vanilla
3 -5 teaspoons milk
1/8-1/4 teaspoon ground cinnamon, to taste

Steps:

  • Preheat oven to 400 degrees.
  • Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
  • Combine the sugar and butter in a large bowl.
  • With a mixer, beat on medium speed until fluffy.
  • Add in eggs, tea, milk and vanilla.
  • Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
  • Add in the remaining bread ingredients.
  • Mix just until moistened and spread in the loaf pan.
  • Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Cool 10 minutes on a wire rack before removing from the pan.
  • Cool 30 minutes before glazing.
  • To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
  • Add additional milk in small amounts until the glaze is spreadable.
  • Spread the glaze on the bread and sprinkle with cinnamon.
  • Cool for 2 hours before slicing the bread.
  • This may be stored at room temperature tightly wrapped for 4 days.
  • This may be refrigerated for up to 10 days.

Nutrition Facts : Calories 3019.7, Fat 108.3, SaturatedFat 64, Cholesterol 680.5, Sodium 2738.3, Carbohydrate 470.9, Fiber 7.8, Sugar 270.1, Protein 42.8

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CHAI SPICE MONKEY BREAD POPULAR RECIPES
2019-08-25 Chai spices add an elegant twist to classic caramel monkey bread. Fast and easy. Best served warm! Ingredients : ½ cup brown sugar, divided, or more to taste; ⅓ cup white sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground cardamom; ¼ teaspoon ground ginger; ¼ teaspoon ground cloves; ⅛ teaspoon ground black pepper
From thebest4foodsrecipes.blogspot.com


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