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Rosemary Raisin Monkey Bread

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by: Girl vs Dough
Updated Oct 4, 2017
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A buttery, caramely, melt-in-your-mouth-y dessert bread. Be aware of the repeated ingredients -- keep them separate as they are for different parts of the baking process.

More About This Recipe

  • I’ve fallen in love all over again, and this time it’s with Rosemary Raisin Monkey Bread. Ever have one of those moments where, after you’ve worked tirelessly on a recipe, you wonder if it will ever taste good enough to make the whole process worth it? This is one of those recipes, where all of your efforts are more than worth the result. A buttery, caramel-y, melt-in-your-mouth-y (and make up words-y) result. I admit, when I first heard of the combination of raisins and rosemary on a monkey bread – which is normally all sweet – I was a bit baffled. Who wants rosemary in a sweet bread? Won’t that taste weird? I think you know where this is going – it’s not weird at all. In fact, the rosemary takes this monkey bread to a whole new dimension of sweet and savory. The raisins, butter and caramel flavors make it deliciously sweet, while the rosemary and salt evens out the savory flavor. Sweet-savory is one of my absolute favorite flavor combinations, and this bread definitely (and uniquely!) fits the bill. Like most monkey breads (a.k.a., sweet, buttery pull-apart loaves, often in bundt shape), Rosemary Raisin Monkey Bread is perfect for dessert or an indulgent breakfast, but it won’t ruin your sweet tooth for the day (thanks to the rosemary). Though the directions might seem difficult, take a breath, read them over, and you’ll realize it’s really very simple. After all, any recipe that warms up you, your family, your friends and anyone else lucky enough to take a bite of this bread--is worth making.

Rosemary Raisin Monkey Bread

  • Prep Time 45 min
  • Total 12 hr 0 min
  • Servings 2
  • Ingredients 15
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Ingredients

  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 1/4 cup sugar
  • 6 tablespoon melted unsalted butter
  • 6 oz buttermilk, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 2 1/4 teaspoon instant dry yeast
  • 1 1/4 teaspoon salt
  • Vegetable oil or cooking spray
  • 16 tablespoon unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 teaspoon rosemary
  • 3/4 cup raisins
  • 5 tablespoon unsalted butter, melted
  • 1 teaspoon rosemary

Instructions

  • Step 
    1
    For the dough: In the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
  • Step 
    2
    In a small saucepan over medium heat, combine the 16 tablespoons of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
  • Step 
    3
    Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
  • Step 
    4
    Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
  • Step 
    5
    Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
  • Step 
    6
    Preheat the oven to 350°F.
  • Step 
    7
    Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190°F on an instant-read thermometer.
  • Step 
    8
    Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.

Nutrition

No nutrition information available for this recipe
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