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COCO-PINE MONKEY BREAD

DF
Pulled-apart bread rolled in lime and coconut and dotted with drunken pineapple

Serves 6


For the Dough:

1 packet instant rise yeast

1/4c warm water

1-1/4c warm almond milk

1/3c coconut oil

1/4c sugar

1 egg

1tsp salt

5c flour

For the Pineapple:

1 pineapple, peeled and diced

6tbsp brown sugar

6tbsp dark rum (optional)

For the Filling:

2c shredded sweetened coconut

2/3c coconut oil, melted

1/4c lime juice

2tbsp agave (can substitute honey)


Combine yeast and warm water in the bowl of a stand mixer and bloom for 2 minutes. Add in almond milk through salt along with three cups of the flour and beat with a dough hook on high speed for 3 minutes. Slowly add in remaining flour and knead for 5 minutes on medium speed. Dough should be smooth and spring back when poked. Transfer dough to a greased bowl, cover with plastic wrap and let rise an hour and a half to two hours, until doubled.


Meanwhile prepare the pineapple. Preheat oven to 450 degrees. Mix together all pineapple ingredients and lay on baking sheet evenly. Roast for 30 minutes. Transfer to a fine-mesh sieve set over a bowl to catch the excess liquid and refrigerate until use. 


Prepare the monkey bread station by mixing together the coconut oil, lime juice, agave and the drippings from the pineapple. Have coconut in a shallow bowl. Grease a large bundt pan or angel food cake pan with coconut oil and set on a lined baking sheet.


Once the dough is nicely risen, use your fist to slowly punch down the dough. Cut into 40 equal pieces and use your hands to roll pieces into balls. One at a time, dip balls in the coconut oil mixture, making sure you dip it to the bottom since the oil rises to the top, then dredge in the coconut. Place in greased pan. Once you get halfway through the dough, sprinkle half of the pineapple over the balls. Repeat with the remaining half of dough balls and lastly the rest of the pineapple on top. Cover with plastic wrap and let rise for 45 minutes. Pour the leftover coconut oil-agave mixture over the top of the risen dough and bake for 40 minutes. Let cool in the pan 10 minutes before inverting onto a serving dish.


* Can make the day before and leave in the pan. Warm in a 400 degree oven for 15min.

Freezability:

Don't do it.