Fresh-Milled Spelt & Khorasan Maple Monkey Bread

Ingredients

Flour

Milled fresh and cooled for 10 to 15 minutes

• 260g (2⅓ cups) fresh-milled spelt flour
• 160g (1⅓ cups) fresh-milled khorasan (Kamut) flour

Dough

• 210g (¾ cup + 2 tbsp) whole milk, lukewarm
• 50g (1 large) large egg, room temperature
• 35g (3 tbsp) granulated sugar
• 55g (4 tbsp) unsalted butter, softened
• 6g (1 tsp) fine sea salt
• 6g (2 tsp) instant yeast

Maple Cinnamon Coating

• 85g (6 tbsp) unsalted butter, melted
• 40g (2 tbsp) pure maple syrup
• 60g (¼ cup + 1 tbsp) granulated sugar
• 60g (⅓ cup) light brown sugar, packed
• 8g (1 tbsp) ground cinnamon
• 1g (¼ tsp) ground cardamom

Caramel Base

• 55g (4 tbsp) unsalted butter
• 100g (½ cup) dark brown sugar, packed
• 1g (⅛ tsp) fine sea salt
• 50g (½ cup) pecans, toasted and chopped (optional)

Pan

• 10g (2 tsp) unsalted butter, for the pan

Total flour: 420g

Hydration: 62%

Pro tip: Cut the dough into pieces about the size of a walnut, roughly 25g each. Even pieces bake evenly.

Equipment

Method

Mill and Weigh the Flour

Mill both grains and let the flour cool.

1. Mill and cool. Mill about 265g spelt berries and 165g khorasan berries on a medium-fine setting. Spread the flour in a wide bowl and cool it for 10 to 15 minutes, then weigh it.

Tip: Spelt keeps the crumb tender. Khorasan adds a golden color and a buttery flavor.

Mix and Knead

A soft, slightly tacky dough.

1. Combine. In your mixer bowl, mix the spelt, khorasan, milk, egg, sugar, salt, and instant yeast until no dry flour remains. Rest 20 minutes so the bran can soak.
2. Add butter and knead. Add the soft butter in small pieces. Knead on medium-low for 7 to 9 minutes, until the dough is smooth and passes a windowpane test. Spelt gluten is delicate, so stop as soon as it stretches thin.

Wait: PT20M

Tip: Aim for a dough temperature of 76 to 80°F (24 to 27°C).

First Rise

Let the dough grow by half.

1. Ferment. Move the dough to a lightly oiled bowl, cover, and let it rise at 76°F (24°C) for 60 to 90 minutes, until about 50 percent bigger. This bulk fermentation should look puffy, not doubled.

Wait: PT1H15M

Make the Caramel and Coating

Two quick mixes while the dough rises.

1. Grease the pan. Grease a 10 to 12 cup Bundt pan with the pan butter, getting into every ridge.
2. Make the caramel base. Melt the butter and dark brown sugar with the salt in a small pot over medium heat. Stir until smooth and bubbling, about 2 minutes. Pour it into the Bundt pan and scatter the pecans over it.
3. Set up the coating. Stir the melted butter and maple syrup together in one bowl. In a second bowl, mix the granulated sugar, brown sugar, cinnamon, and cardamom.

Tip: Let the caramel cool for 5 minutes before the dough goes in, so the first pieces don't melt.

Cut, Dip, and Roll

Roughly 28 pieces, each one dipped and rolled.

1. Cut the dough. Turn the dough onto a lightly floured counter and pat it into a rectangle. Cut it into about 28 pieces, roughly 25g each. Roll each piece into a rough ball.
2. Dip and roll. Dip each ball in the maple butter, let the extra drip off, then roll it in the cinnamon sugar. Drop it into the pan, stacking in loose layers.
3. Use the leftovers. Drizzle any leftover maple butter over the top and sprinkle the rest of the cinnamon sugar on.

Tip: Don't pack the pieces. They need room to puff and stick together.

Final Proof

Rise until the pan is about three-quarters full.

1. Proof. Cover the pan and let the dough proof for 45 to 60 minutes, until the pieces look puffy and reach about 1 inch (2.5 cm) below the rim. Heat the oven to 350°F (175°C) for the last 20 minutes.

Wait: PT55M

Tip: Set the pan on a sheet pan. The caramel can bubble over.

Bake and Flip

Bake until deep golden, then flip while it's hot.

1. Bake. Bake at 350°F (175°C) for 35 to 40 minutes. Tent with foil after 25 minutes if the top darkens. The center pieces should reach 190°F (88°C).
2. Rest. Cool the pan on a rack for exactly 5 minutes. Wait much longer and the caramel sets in the pan.
3. Flip. Set a serving plate over the pan and flip it in one confident move. Lift the pan off and spoon any caramel left behind over the top.

Tip: Serve warm and let everybody pull their own pieces.

Cut, Dip, and Stack

Equal pieces bake evenly and pull apart cleanly.

Walnut-Sized Pieces (recommended)

About 28 pieces of 25g each in a Bundt pan

1. Cut. Cut the dough into about 28 pieces, roughly 25g each.
2. Dip. Dip each ball in the maple butter, then roll in the cinnamon sugar.
3. Stack. Layer loosely in the Bundt pan and don't press down.

Proof test: Press a floured fingertip into a piece. The dent should fill back slowly.

Bake the Monkey Bread

A moderate oven cooks the center through before the caramel scorches.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Standard Oven (Recommended) (recommended)

Middle rack, Bundt pan on a sheet pan

Equipment: 10 to 12 cup Bundt pan, sheet pan, serving plate

1. Preheat. Heat the oven to 350°F (175°C).
2. Bake. Bake 35 to 40 minutes, tenting with foil after 25.
3. Rest. Cool the pan for 5 minutes.
4. Flip. Turn the bread out onto a plate and spoon the caramel over.

Note: Hot caramel burns. Wear oven mitts when you flip the pan and keep your face back from the steam.

Storage

• Room temperature: Best the day it's baked. Up to 2 days covered.
• Refrigerated: Up to 4 days in an airtight container
• Frozen: Up to 2 months, pieces wrapped in portions
• Refresh: Warm at 300°F (150°C) for 10 to 12 minutes, covered with foil, or 30 seconds in the microwave.

Pull apart the leftovers and freeze them in single servings.

Frequently Asked Questions

Why is my monkey bread doughy in the middle?

Either the dough was packed too tightly or it came out too early. Layer the pieces loosely and check for 190°F (88°C) in the center. A Bundt pan helps because the center tube lets heat reach the middle.

Can I make it the night before?

Yes. Assemble the pan, cover it tightly, and chill it overnight. Take it out for 45 minutes while the oven heats, then bake as written, adding 3 to 5 minutes if it's still cool.

Can I use store-bought whole grain flour?

Yes. Use the same weights of whole grain spelt and khorasan flour. If the dough feels stiff after the rest, add a tablespoon of milk.

Can I use a different pan?

A 9x13 inch pan works. Skip the flip, bake 30 to 35 minutes, and serve it from the pan with the caramel spooned on top.

The caramel stuck in the pan. What happened?

It cooled too long before the flip. Five minutes is the limit. If it's stuck, set the pan over low heat for 30 seconds and try again.

Nutrition

Per serving (About 3 pieces): 390 calories, 55g carbohydrates, 7g protein, 17g fat, 3g fiber, 290mg sodium. Makes 10 servings.