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Baklava Monkey Bread

Baklava Monkey Bread

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  • Makes: 12 servings
  • Hands On 1 hr
  • Total Time 11 hrs

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This clever mash-up of the classic Mediterranean phyllo pastry and an ooey-gooey Midwest potluck favorite has a lot of steps and ingredients, but you can start it a day ahead. It's a sticky, worth-the-trouble showstopper.

Ingredients

  • 5 3/4-6 1/4 cups all-purpose flour
  • 1 package active dry yeast
  • 2 1/4 cups milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon butter
  • 1 1/2 teaspoons salt
  • 1 cup packed brown sugar
  • 1/2 cup honey
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 -1 1/2 teaspoons lemon zest
  • 1/2 cup walnuts, finely chopped
  • 1/2 cup pistachio nuts, finely chopped
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter, melted

Directions

  1. In a large mixing bowl, combine 21/2 cups flour and the yeast; set aside. In a medium saucepan, heat and stir the milk, 2 tablespoons granulated sugar, 1 tablespoon butter and the salt just until warm (120 degrees to 130 degrees ) and butter almost melts. Add milk mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides frequently. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
  3. Meanwhile, prepare syrup: In a medium saucepan, combine brown sugar, honey, cream, 1/4 cup butter and the zest. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until reduced to 11/2 cups. Cool completely.
  4. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, in a small bowl, combine walnuts, pistachios, the 1/3 cup granulated sugar and the cinnamon.
  5. Cut dough into 1-inch pieces and arrange on a rimmed baking sheet or place in a large bowl. Drizzle with the 1/3 cup melted butter. Toss the pieces gently to coat evenly.
  6. To assemble: Spoon 1/2 cup of the cooled syrup in the bottom of a very well-greased 10-inch fluted tube pan. Sprinkle with about a third of the nut mixture. Arrange about a third of the buttered dough pieces over the nuts. Repeat layers twice. Cover pan with plastic wrap; chill for 8 to 24 hours.
  7. Before baking, remove the pan from the refrigerator and let stand, still covered, for 60 minutes. Preheat oven to 350 degrees .
  8. Bake for 40 to 45 minutes or until golden brown. (The bread should sound hollow when lightly tapped.) Let stand for 5 minutes. Invert onto a large serving platter. Spoon any topping and nuts that remain in pan over monkey bread. Cool slightly. Serve warm.

Nutrition Facts

(Baklava Monkey Bread)

Servings Per Recipe 12, Thiamin (mg) 1, vit. C (mg) 1, Niacin (mg) 4, Riboflavin (mg) 0, Folate (µg) 134, Pyridoxine (Vit. B6) (mg) 0, sodium (mg) 424, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 20, cal. (kcal) 558, sat. fat (g) 9, chol. (mg) 39, Monounsaturated fat (g) 5, carb. (g) 88, Trans fatty acid (g) 0, Polyunsaturated fat (g) 4, sugar (g) 40, Potassium (mg) 250, fiber (g) 3, vit. A (IU) 506, iron (mg) 3, pro. (g) 10, calcium (mg) 100

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