How To Make Cranberry Orange Monkey Bread
This monkey bread recipe made with soft and tender dough coated in orange sugar with dried cranberries gives a tasty twist to your traditional monkey bread.
Serves:
Ingredients
For the dough:
- 3cupsall-purpose flour
- 1cupwhole-wheat flour
- 1tspsalt
- 1active dry yeast
- 1cupfat-free milkvery warm, approximately 110 degrees
- ¼cuporange juicevery warm, approximately 110 degrees
- ¼cuphoney
- 2tbspbuttermelted
- Cooking spray
- ¾cupgranulated sugar
- ½cupCraisins®
- orange zest
- 3tbspmilkfat-free
- 2tbspbuttermelted
- Fresh orange slicesfor garnish, optional
for the glaze:
- 1tbsporange juice
- ½cuppowdered sugar
Instructions
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Place the milk in the bowl of a stand mixer; add the yeast and let stand for 5 minutes.
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Add the 1/4 cup orange juice and honey to the yeast mixture, stir briefly to combine.
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Add the flours, salt, and butter to the bowl. Stir until a dough starts to form.
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Place the bowl on a stand mixer that’s been fitted with a dough hook attachment.
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Knead on medium speed for 5 to 7 minutes or until a smooth dough has formed. Add water, 1 teaspoon at a time, if the dough seems too stiff.
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Place the dough in a large bowl that has been coated with cooking spray; also coat the top of the dough with cooking spray and cover the bowl with plastic wrap.
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Let the dough rise for an hour or until it’s doubled in size.
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In a small bowl, mix together the granulated sugar with the orange zest.
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In a second bowl mix together the 3 tablespoons of fat-free milk with 2 tablespoons of butter.
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Tear off tablespoon-sized pieces of the dough and roll into balls. Dip the balls first into the milk-butter mixture and then lightly roll the balls in the orange sugar.
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Layer the balls in a 12 cup bundt pan that’s been coated in cooking spray.
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Sprinkle the Craisins® in between each layer of dough balls. Repeat the process until all of the Craisins® and dough have been used up.
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Pour any remaining butter mixture over the dough.
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Cover the pan and let it rise for one hour, or until the dough has doubled.
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Preheat the oven to 350 degrees F. Bake for 30 to 35 minutes or until the bread has thoroughly browned.
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While the bread is cooking, make the glaze by whisking together the powdered sugar and orange juice. The glaze should be a pourable consistency.
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After the bread comes out of the oven, let it cool for 5 minutes, then place a plate on top of the opening of the cake pan.
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Carefully invert the bread onto the plate and top with the glaze and fresh orange slices if desired.
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Serve immediately, best when warm.
Nutrition
- Calories: 480.25kcal
- Fat: 8.99g
- Saturated Fat: 4.07g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.93g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 93.77g
- Fiber: 4.07g
- Sugar: 44.33g
- Protein: 8.77g
- Cholesterol: 16.45mg
- Sodium: 314.18mg
- Calcium: 94.35mg
- Potassium: 238.28mg
- Iron: 2.89mg
- Vitamin A: 96.62µg
- Vitamin C: 15.86mg
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