Banana Brioche Monkey Bread With Moloko Milk Stout Butterscotch And Smoked Almond Toffee Brittle Recipes

Steps:

• In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
• Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
• Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
• In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
• Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
• Preheat oven to 350 degrees.
• In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

Steps:

• In a large, heavy-bottomed saucepan, melt both sugars and butter over medium heat; do not boil. Meanwhile, in another small saucepan, heat heavy cream until hot.
• When sugars and butter have melted, add cream, 1/3 cup at a time, cooking for 30 seconds after each addition. Add salt and vanilla; stir to combine. Add stout and stir to combine. Bring to a boil and cook for 30 seconds. Remove from heat and let cool.

Steps:

• Mash the ripe bananas; set aside.
• Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
• Combine mashed bananas, sugar, eggs and melted butter. Blend well.
• Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
• Pour into greashed 9-1/2-inch loaf pan.
• Sprinkle top with reserved nuts and chips.
• Bake at 350° for 60 minutes (or shorter time for smaller loaves).
• Cool.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl. Set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat in the egg, then stir in the mashed bananas. Pour in the flour mixture, mixing until just incorporated. Fold in the butterscotch chips and walnuts; mixing just enough to evenly combine. Pour the batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 28 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls.
• Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight.
• Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps.
• Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.

Steps:

• Make the first dough: In the bowl of an electric mixer, stir together sugar and 1/2 cup plus 1 tablespoon warm water. Fit mixer with the dough hook attachment and add egg yolks to bowl; mix to combine. Add yeast starter in tablespoon-size pieces, mixing well after each addition; continue mixing 2 to 3 minutes more. Add both flours and mix until well combined, 1 to 2 minutes. Add butter, 2 tablespoons at a time, mixing well after each addition.
• Butter a large bowl and transfer dough to prepared bowl. Brush top of dough with olive oil and let stand in a warm place until tripled in size, about 15 hours.
• Make second dough: Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. With the mixer on medium speed, slowly add both flours. Mix until well combined, about 10 minutes.
• Add salt and mix for 1 to 2 minutes. Add 1 egg yolk and 1 tablespoon sugar; mix until well combined. Repeat process two times with remaining egg yolks and sugar. Scrape vanilla bean seeds into a small bowl; add butter and mix to combine. Increase mixer speed and add butter mixture gradually, mixing well after each addition. Continue mixing until dough is smooth and glossy, 10 to 15 minutes.
• Stir in candied orange peel and raisins. With the mixer running, slowly drizzle in 2 1/2 teaspoons water; mix until water is fully incorporated. Let dough rest in bowl for 10 minutes.
• Turn dough out onto work surface and divide into 4 equal pieces. Form each piece into a round and let stand 30 minutes. Transfer each piece of dough to a 5 1/4-by-3 3/4-inch panettone paper mold. Loosely cover each piece of dough with plastic wrap and let stand in a warm place until dough reaches the top of the mold, 7 to 8 hours.
• To make the crust: Preheat oven to 350 degrees. Place almonds, hazelnuts, 1/3 cup pearl sugar, and maizena in the bowl of a food processor; process until powdery. With the mixer running, slowly drizzle in eggs whites. Transfer mixture to a disposable pastry bag; snip 1/4-inch opening from the bottom. Pipe mixture over the top of each panettone leaving about a 1 1/2-inch perimeter; sprinkle with remaining 3 tablespoons pearl sugar. Garnish each with 6 to 8 roasted almonds and dust with confectioners' sugar. Place panettone on a baking sheet and transfer to oven; bake until dark brown, 40 to 45 minutes.
• Remove panettone from baking sheet. Insert two or three 8-to-12-inch knitting needles through the bottom half of each panettone and suspend each upside down between two boxes for 6 hours before serving.

Steps:

• Butter a large tube pan. Sprinkle butterscotch pudding mix and white sugar into tube pan. Arrange rolls around the pan. Sprinkle with pecans and brown sugar, then drizzle melted butter on top. Place pan in a cold oven and allow dough to rise overnight.
• Remove pan from oven.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until golden brown, 25 to 30 minutes. Invert pan onto a large plate to serve.