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INDIVIDUAL APPLE-CHEDDAR MONKEY BREAD

Savory sharp cheddar & sweet chunks of apple mixed with the gooey breakfast bread we all know & love

Makes 1 dozen


 

For the Dough:

1/2pckg instant yeast

1/2c warm milk

1/4c warm water

2-1/2tbsp butter, melted

2tbsp sugar

1/2tsp salt

1 egg, whisked

2-1/2c flour

 

For the Filling:

1 green apple, peeled & diced into ½” cubes

4oz sharp cheddar cheese, diced into ½” cubes

1/4c butter, melted

3/4c sugar

1tsp ground cinnamon


 

Dissolve yeast in water & milk in the bowl of a stand mixer and proof 5min. Add butter through salt then stir in 1-1/2c flour. Use a dough hook and beat on high until incorporated. Slowly add the remaining flour until a dough forms. Knead in the bowl on medium speed for 5min. Gather dough into a ball, grease the bowl and return the dough to the bowl. Cover in plastic wrap and let set at room temp for 1hr.

 

Well-grease a 12-cup muffin tin, or line with cupcake liners and grease. Punch down the dough and turn out onto a lightly floured surface. Cut into 1” pieces. Combine the sugar and cinnamon in a small bowl.

 

Working one at a time, roll a dough ball in the melted butter, then the cinnamon-sugar mixture. Place three balls in the bottom of each muffin tin cup. Add a handful of apples and cheese on top, then repeat with the remaining balls and apple and cheese pieces. Cover with plastic wrap and let rise at room temp 1hr.

 

Preheat oven 350degrees. Uncover the tin and bake monkey bread for 20min. Let cool in the pan before gently removing from the pan with a butter knife.



Freezability:
Don’t do it.