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FIg Croissant Monkey Bread
Golden Fig monkey bread is the special occasion bake for memorable mornings. Pull-apart croissant monkey bread is full of flaky layers.
Servings: 8
Ingredients
For the Brioche
- 1/4 cup whole milk , around 110 degrees
- 1/4 cup granulated sugar
- 2 1/4 teaspoon active dry yeast
- 1/2 teaspoon cardamom
- 1 teaspoon orange extract
- 3 3/4 cups flour
- 1 teaspoon salt
- 2 large eggs , room temperature
- 6 TBSP unsalted butter , melted and cooled
- 3/4 cup sour cream , room temperature
Golden Fig Filling
- 3/4 cup unsalted butter , softened and divided
- 3/4 cup Orchard Choice or Sun-Maid California Dried Golden Figs , thinly sliced
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
For Topping
- 2 TBSP simple syrup
- Powdered sugar
Instructions
Start the Dough
- In a stand mixer, combine the milk, half the sugar, and active dry yeast. Let sit until foamy, about 5 minutes. Add the rest of the sugar, cardamom, orange extract, flour, salt, eggs, melted butter, and sour cream. Using a dough hook, mix on low until combined then turn the mixer to medium and beat for 20 minutes.
- Cover and let rest for 1 hour.
Make the Fig Filling
- Thinly dice the golden figs and mix with ½ cup of the butter, cinnamon, and sugar.
Shape + Bake the Bread
- Roll out the rested dough into a 15x15 square. Spread the remaining butter evenly across the dough. Fold the dough one end to the middle, and the opposite end towards the middle. Then fold the dough in half length wise to create a long rectangle.
- Roll out the rectangle into a longer rectangle, about 5x40 inches. Spread on the fig filling onto the dough. Cut the dough into rectangles about 1 inch thick on the large end.
- Roll each of the rectangles up into a croissant and place in a greased Bundt pan. Cover and let proof for 20 minutes.
- While the monkey bread proofs, preheat the oven to 350 degrees.
- Bake for 25-30 minutes or until lightly golden brown. For exact doneness, the inside should register 190 degrees.
- Brush the simple syrup onto the top of the bread and dust with powdered sugar.
Notes
VARIATION: To make into a traditional monkey bread, prepare everything up to step 3. Roll out the dough into roughly an 18x18 inch square and spread the fig filling across the dough. Fold one end of the dough across 3 quarters of the dough and fold the other end on top. Cut into 1-inch squares and place in the bundt pan to proof. Continue with step 4 under the Shape + Bake section of the recipe.