Chocolate Orange Monkey Bread

(from Lucianolinda’s recipe box)

Source: Relish magazine

Serves 12 people

Categories: Sweet Breads / coffee cake

Ingredients

  • Cooking spray
  • 1 (1/4 oz.) packet active dry yeast
  • 1/4 cup milk, warmed to 100 degrees
  • 2 Tbsp. plus 1/2 cup sugar, divided
  • 1 egg
  • 1 /12 tsp. finely grated orange peel, divided
  • 3 cups all-purpose flour
  • 1 tsp. coarse salt
  • 8 Tbsp. unsalted butter, softened, divided
  • 2 tsp. cinnamon
  • 1/2 cup semisweet chocolate chunks
  • 1/3 cup slivered almonds, toasted
  • 1/2 cup packed dark brown sugar
  • 3 Tbsp. orange juice

Directions

  1. Coat a medium bowl with cooking spray. Combine yeast with milk and 2Tbsp. sugar in a measuring cup. Whisk and let stand until frothy, about 5 minutes. Whisk in egg and 1 tsp. orange peel.
  2. Combine flour and salt in a food processor. Pulse once to combine. With motor running, pour in yeast mixture. Process until a ball forms. Add 3 Tbsp. butter, 1 Tbsp. at a time, processing after each addition until incorporated. Turn dough onto a lightly floured surface; knead 1 minute, until smooth and elastic. Place in the greased bowl, cover with plastic wrap, and let stand until doubled in size, about 1 hour.
  3. Grease a 10-cup Bundt or tube pan. Place remaining 1/2 cup sugar, remaining 1/3 tsp. orange peel and cinnamon in a large, ziptop plastic bag; toss to combine. Tear off wad of dough, roll to form 1-inch balls and add to bag. After adding a few pieces, shake bag to cover dough in sugar and place in pan, scattering chocolate and almonds throughout. repeat until all dough, chocolate and almonds have been used. Cover in plastic wrap. Refrigerate overnight or let stand at room temperature about 30 minutes, until puffed.
  4. If refrigerated, bring dough to room temperature. preheat oven to 350 degrees. Preheat oven to 350 degrees. In a small saucepan over medium heat, whisk together brown sugar and orange juice. Bring to a simmer and add remaining 5 Tbsp. butter a little at a time, whisking until incorporated. Pour over bread. Bake 25 to 30 minutes, until golden on top. Let cool 10 minutes on a wire rack; unmold and serve.

  5. Per serving: 330 cal. 12g fat, 35mg chol., 6g prot., 52g carbs. , 2g fiber.

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