Recipes

Cheese, Walnut & Hot Honey Monkey Bread

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Total Time

60 minutes

Serves

10

Serving Size

132 g

Prep Time	30 Mins
Cook Time	30 Mins
Total Time	60 minutes

Calories	538 kcal
Total Fat	30 g
Saturated Fat	15 g
Carbohydrates	50 g
Dietary Fibre	2.2 g
Total Sugars	13 g
Protein	16 g

INGREDIENTS

50 g butter
200 ml milk
500 g strong white bread flour
7 g sachet dried yeast
2 medium eggs beaten
100 g Stilton crumbled
150 g runny honey
½ tsp mild chilli powder
½ tsp chilli flakes
100 g California Walnuts chopped
Coating – 100 g butter melted
Coating – 150 g mature Cheddar grated

PREPARATION

Melt the butter in a small saucepan with the milk and cool until lukewarm.
Place the flour, yeast and 1 tsp salt in the bowl of a stand mixer fitted with a dough hook and mix well. Stir the milk into the flour with the eggs to form a rough dough. Knead for 8-10 minutes. Add the Stilton and mix until evenly combined.
Transfer to a lightly greased bowl and cover, leave to prove in a warm place for 1 hour or until doubled in size.
Meanwhile, melt the honey, chilli powder, flakes and Walnuts until bubbling then set aside.
Knock back the dough and divide into 30 small balls. Grease a large 23cm bundt or savarin tin and drizzle in half the hot honey mixture. Dip the dough balls in the melted butter and roll in a little Cheddar and place in the tin, layer up, drizzling with the remaining hot honey as you go. Leave to prove for 1 hour until doubled in size.
Preheat the oven to 200°C. Bake for 30 minutes, covering with foil after 20 minute to stop it getting too dark. Cool in the tin before upturning onto a board.

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Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.