Rum And Pineapple Monkey Bread With Spiced Candied Macadamias

Youll love this slightly boozy rum and pineapple monkey bread, completely with candied macadamias.

The ingredient of Rum And Pineapple Monkey Bread With Spiced Candied Macadamias

• 125ml 1 2 cups milk warmed
• 1 teaspoon 1 sachet instant dried yeast
• 140g 2 3 cup caster sugar
• 2 eggs
• 375g 2 1 2 cups bread pizza flour
• pinch of salt
• 120g unsalted butter chopped at room temperature
• 1 2 teaspoons ground cinnamon
• cream to serve
• toasted flaked coconut to serve
• 400g 2 cups firmly packed brown sugar
• 250ml 1 cup australian dark rum
• 2 x 450g cans australian pineapple pieces in syrup drained syrup reserved
• 145g 1 cup macadamia nuts coarsely chopped
• 2 tablespoons brown sugar
• 1 4 teaspoon ground cinnamon

The Instruction of rum and pineapple monkey bread with spiced candied macadamias

• whisk the milk yeast and 1 tbs sugar in a jug set aside for 10 minutes or until frothy whisk in the eggs
• process the flour salt and 55g 1 u20444 cup of the remaining sugar in a food processor until combined add yeast mixture process until the dough just comes together with the motor running add the butter 1 piece at a time until combined and a very soft sticky dough forms turn onto a lightly floured surface knead for 3 4 minutes or until smooth place in a greased large bowl cover set aside in a warm draught free place to prove for 1 hour or until dough doubles in size punch the dough down roughly roll 10g portions into balls about 72 balls use a melon baller to scoop out the dough if you like
• meanwhile for the rum pineapple place sugar rum and reserved syrup in a large frying pan stir over low heat until sugar dissolves bring to a rapid simmer and cook for 15 20 minutes or until the liquid starts to thicken slightly add pineapple pieces and simmer for 15 20 minutes or until syrup thickens transfer pineapple to a bowl and reserve the syrup
• meanwhile grease six 10cm bundt cake pans with melted butter combine cinnamon and remaining caster sugar in a snap lock plastic bag add a few balls of dough seal the bag and toss to coat transfer to a plate repeat with the remaining dough and cinnamon mixture
• spoon 30g pineapple into each prepared pan drizzle each with 2 tsp rum syrup divide half the dough balls among pans top with remaining pineapple drizzle each with 1 tbs syrup top with remaining balls set aside in a warm draught free place for 1 u20442 1 hour or until doubled in size
• for the macadamias toast the nuts in a frying pan over medium heat for 3 4 minutes until lightly golden sprinkle with sugar and cinnamon cook stirring until sugar starts to dissolve drizzle with 1 tbs water and toss until well coated spread over a lined baking tray cool
• preheat oven to 180u00b0c 160u00b0c fan forced place pans on a baking tray bake for 20 minutes or until golden cool in the pans for 5 minutes turn onto serving plates and top with cream candied macadamias and coconut drizzle with the remaining syrup

Nutritions of Rum And Pineapple Monkey Bread With Spiced Candied Macadamias

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