- 3 3/4 Cup Flourish Flour
- 2 Tbsp Butter, melted
- 1 3/4 Cup Luke warm water or milk + a few tablespoons
- 1/4 Cup Sugar
- 2 1/2 tsp Instant Active Dry Yeast
- 1 Cup Dark Brown Sugar
- 1 Tbsp Cinnamon
- 1 Stick Butter, melted
- 1/2 Cup Raisins (soaked in hot water to rehydrated for 15min, then drained)
- 2-3 Tbsp Water or milk
- 1 Cup Confectioners Sugar
- 5Qt Mixing Bowl with Dough Hook
- Pre-mix water with yeast for 1min.
- Add all dough ingredients to bowl. Mix on low for 1 min. Make adjustments to absorption as necessary.
- Mix to development ~ 4-5 minutes on medium speed. Dough will be slightly sticky but make a dough window.
- Bulk ferment for 1.5 hours at ambient temperature.
- Pre-blend the brown sugar and cinnamon, melt the filling butter, and pre-hydrate the raisons.
- Cut dough into 1-1.5" pieces and round.
- Butter coat a bunt pan.
- Dip the dough pieces in the butter, then the brown sugar filling, and stagger stack in a bunt pan. For every layer, add a sprinkling of the raisons.
- Top with any remaining butter and brown sugar mixture. Cover loosely with plastic wrap.
- Preheat oven to 350F.
- Proof at ambient temperature for ~ 1hour.
- Bake uncovered for ~40-45minutes. If top begins to get too brown, cover with aluminum foil.
- Cool slightly and invert onto a plate.
- Prepare the icing and pour over top of monkey bread.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.