Sufganiyot Monkey Bread

Sufganiyot Monkey Bread

Ingredients

Dough

• 2 ¼ cups (333g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 2 Tbsp (18g) psyllium husk

• 2 tsp baking powder

• 1 tsp kosher salt

• 1.5 cups warm water

• 1 Tbsp + 2 tsp active dry yeast

• 3 Tbsp white granulated sugar

• 2 Tbsp avocado oil

Filling + Dusting

• 1 cup favorite jelly/jam (raspberry recommended)

• ¼ cup white granulated sugar

• 2 Tbsp ground cinnamon

“Caramel”

• 6 Tbsp unsalted butter

• ¼ cup light brown sugar, tightly packed

• 2 tsp vanilla extract or paste

• ¼ tsp kosher salt

Prep Time: 90 minutes

Cook Time: 45 minutes

Yields 8 servings

Dough: Start by blooming the yeast in the warm water with the granulated sugar for ten minutes. In a large bowl or standing mixer, combine the flour, psyllium husk, baking powder, and kosher salt. After the yeast has bloomed add the liquids into the dry ingredients along with the avocado oil, and mix with a dough hook for several minutes until the dough is formed. It will be warm, soft, and tacky. Grease the dough with spray or a drizzle of oil, and allow to proof for one hour.

Filling + Dusting: After the dough has finished proofing, combine the cinnamon and granulated sugar in a bowl and thoroughly combine. Grease your hands with oil, and then take a pinch of dough. Flatten it with your hands until about 3.5-4” in diameter (length across, yay geometry), and ¼” thick. Use a spoon to fill each circle with about a teaspoon of jelly/jam. Then fold and pinch the edges together, and roll the ball between your palms to even out the dough. If you have any tears, simply take a piece of dough and patch it up; these do not need to be perfect. Roll each dough ball in the cinnamon sugar, and place in an amply greased bread pan or bundt pan. 

Preheat your oven to 350F. 

“Caramel”: In a small pot, melt down butter, brown sugar, vanilla, and kosher salt over medium heat, and simmer for ten minutes on low until a deep amber color is achieved, whisking often. Allow for some light bubbling, but nothing too aggressive.

Pour the caramel all over the cinnamon sugar dusted dough, and transfer to the oven to bake at 350F for 45 minutes. The sugar may bubble over, so I recommend placing your baking pan on a sheet tray to prevent oven burning. After baking, allow the monkey bread to cool and set for at least 20 minutes. If you flip too soon, the dessert will fall apart and lose its showstopping presentation. If it needs help releasing, run a knife or spatula around the perimeter so it can more easily come out of the pan.

Finish with a light dusting of powdered sugar and enjoy it warm! 

**Use caution in those first bites as the jelly tends to be very hot and burst out.**