Palm Monkey bread with Cream cheese custard
Two 15cm diameter Bundt pans
100g whole wheat bread flour
100g white bread flour
5g instant yeast
20g butter, melted
80-90ml milk, warmed.
1tsp baking soda
Coating for bread
150g finely grated palm sugar
10g cinnamon ground
3g nutmeg ground
Mix the three ingredient together. Set aside
100g butter, melted.
Palm sugar cream Dip
100g cream cheese soften
160g pure cream
50g palm sugar
5ml vanilla extract
In a blender, process the cream, cheese and sugar. Whisk your yolk, egg and vanilla.
While having the motor running add the egg yolk and vanilla.
Transfer to a pot on low heat. While stirring constantly, keep stirring until it is thickened.
Pour to another other bowl and cover with cling film. Fridge until use.
For the bread
In large bowl combine all the ingredients. Knead for 5 minutes until a smooth ball forms.
In an oven place a bowl of recently boiled hot water. Place cover dough ball in an oiled bowl. Place in oven.
Allow to proof for maximum 40 minutes. Do not over proof as this can leave you with flat buns.
Punch down dough and divide it into 1.5cm balls. With each ball dip into melted butter and roll in sugar mix. Place in your greased Bundt pans. Cover and proof for 30 minutes
Preheat oven to 185c.
Bake bread for 25 minutes. Alternatively, once they reach 185c on an internal thermometer they are ready.
Cool for 5 minutes then carefully turn it out. Serve with custard dip. Best on the day it is made.