Raspberry Lemon Monkey Bread
There’s monkey bread and then there’s Raspberry Lemon Monkey Bread. Bright lemon and sweet raspberry jammy bits elevates this inviting, pull apart homemade treat to a new level. A simple lemon glaze ties all of the citrusy sunshine in this eater-friendly bread together.
- Prep Time: About 90 Minutes
- Cook Time: About 35 Minutes
- Total Time: About 2 Hours
- Yield: One-9 Inch Bundt Pan
Ingredients
For Lemon Bread Bites:
3/4 c. whole milk, at room temperature
1/4 c. unsalted butter, melted and cooled
1 large egg, slightly beaten and at room temperature
2–1/2 to 3 T. lemon zest (or zest from 2 whole lemons)
2 T. granulated sugar
1 tsp. salt (table, kosher or sea)
3 c. all-purpose flour
2–1/4 tsp. active dry yeast (or 1 package yeast)
For Lemon Raspberry Coating:
1–1/4 c. granulated sugar
10 T. unsalted butter, melted and cooled
1–1/2 T. lemon zest (or zest from 1 lemon)
1/3 c. raspberry jammy bits (I purchased mine from King Arthur Flour’s website here.)*
For Lemon Glaze:
3/4 c. powdered sugar, sifted
1–1/2 to 2 T. lemon juice
Instructions
To Make Lemon Bread Bites:
Option 1 (Bread Machine): In the bowl of a bread machine, add ingredients in order from milk to yeast. Set machine on to dough cycle and let run until complete.
Option 2 (Mixer): In the bowl of.a standing mixer, using a dough hook, mix zest, sugar, salt, flour and yeast together. Add milk, butter and egg to flour mixture. Mix dough until a smooth ball forms, about 15 minutes or so. Remove dough to a large oiled bowl, turn once and cover with plastic wrap. Set in a warm place to rise until doubled, about an hour or so. (**You can also mix the dough by hand, and knead on a floured surface until dough is smooth and elastic. Let rise according to above.)
Preheat oven to 350 degrees towards the end of the bread’s rise. Thoroughly spray a standard Bundt pan with non-stick cooking spray. Set aside.
To Make Lemon Raspberry Coating:
In a large bowl, combine sugar, melted butter, lemon zest and jammy bits. Pinch bite-size pieces of dough out of rise dough and roll into balls. Place dough balls into sugar lemon mixture and fold to cover dough completely. Be careful not to over mix and deflate dough. Pour dough sugar mixture evenly into the Bundt pan. Spread any remaining sugar-jammy bit mixture over the dough.
Place into preheated oven and bake for 35-40 minutes, or until dough has risen and is golden brown. Remove pan from the oven and let rest on a wire rack for about 5 minutes before turning bread out onto a rimmed serving plate. (If you let the dough sit longer, the sugar and butter mixture will stick to the inside of the pan making the dough hard to turn out. If this happens you can run hot water on to the bottom of the Bundt pan to loosen the dough.)
To Make Lemon Glaze:
In a small bowl, whisk powdered sugar and lemon juice together until smooth. Glaze should be thick enough to fall in thin ribbons from the whisk when ready. Drizzle glaze over slightly warm Monkey Bread. Serve immediately. Bread is best eaten warm, but will last for about 2 days at room temperature covered.
Notes
*Raspberry jammy bits aren’t a deal breaker for this recipe. You can omit them, and have a spectacular Lemon Monkey Bread! The bits add a burst of sweet contrast to the layers of lemon in the bread though.
Find it online: https://gloveboxeats.com/?p=10568