Sticky apple, walnut and maple monkey bread (yeast)

October 30, 2023 / Lyn Jones / 0 Comments

Topped with chopped walnuts, this delicious dessert is sure to go down a treat!  Serves 12

Ingredients

  • 3¼ cups (485g) plain flour
  • ⅓ cup (75g) caster sugar
  • 1 sachet (7g/2 tsp) dried yeast
  • ½ tsp salt
  • 100g butter, softened
  • 1 egg
  • 1 cup (250ml) milk, warmed
  • 1 cup (220g) brown sugar
  • 100g butter, extra, melted
  • 2 tsp ground cinnamon
  • ½ cup (55g) walnuts, coarsely chopped
  • 1 Granny Smith apple: peeled, cored, finely chopped

Maple caramel sauce

  • ½ cup (125ml) brown sugar
  • ½ cup (125ml) maple syrup
  • 100g butter, chopped

  • Method

    1. Step 1

      Combine the flour, caster sugar, yeast & salt in a large bowl. Add butter, use fingertips to rub into the flour mixture until resembling breadcrumbs. Whisk egg & milk in a jug. Add to flour mixture & stir to combine. Turn onto a lightly floured surface, knead 10 mins or until smooth and elastic. Place in a greased bowl. Cover. Set aside for 1 hour to rise.

    2. Step 2

      Place ¾ cup (165g) of the brown sugar in a small bowl. Stir in the extra butter & cinnamon.

    3. Step 3

      Preheat oven to 180°C. Grease a 25cm (top measurement) ring or bundt pan. Sprinkle with half the walnuts.

    4. Step 4

      Punch down the dough. Turn onto a lightly floured surface &d knead until smooth. Divide dough into 3 portions. Roll out 1 dough portion to a 20cm x 30cm rectangle. Spread one-third of the cinnamon mixture evenly over the dough. Sprinkle with one-quarter of the apple. Starting from 1 long edge, roll up dough to enclose filling. Cut crossways into 12 portions.

    5. Step 5

      Repeat with remaining dough, remaining cinnamon mixture & two-thirds of remaining apple. Arrange 12 of the portions, cut-side down, over prepared pan. Sprinkle with half the remaining walnuts & sugar and the remaining apple. Top with half the remaining portions, cut-side out, and the remaining walnuts and sugar. Finish with remaining 12 portions, cut-side down. Set aside for 15 mins to rise.

    6. Step 6

      Bake for 40-45 mins or until golden brown and cooked through. Set aside in the pan for 5 mins to cool before turning on a serving plate.

    7. Step 7

      Meanwhile, make the maple caramel sauce: combining sugar, maple syrup, butter & cream in a saucepan over medium heat. Cook, stirring, for 5 mins or til sauce boils and thickens.

    8. Step 8

      Pour half the hot maple caramel sauce over the hot monkey bread. Serve warm or at room temperature with remaining maple caramel sauce.

GRANDMA’S APPLE HONEY TORTE

October 28, 2023 / Lyn Jones / 0 Comments

This is a rich Italian Apple Honey Torte. The taste is like a shortcake  with an amazing glazed apple flavour. Great with coffee: this isn’t  real sweet.  Can serve with whipped cream, vanilla ice cream.  

1/3 cup honey
2 tablespoons fresh lemon juice
3 large/4 small Mcintosh apples (Gala?) peeled, cut in thick slices like wedges (about 567g)
3/4 cup white sugar
6 tablespoons butter, softened
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 extra large eggs or 3 large
2 tablespoons milk
1 teaspoon grated lemon rind
1 cup all-purpose flour
1 teaspoon BP
1/4 teaspoon salt
Cooking spray
1 tablespoon white sugar
1/2 teaspoon ground cinnamon

Preheat oven to 160 degrees C.

Combine honey and lemon juice in a large nonstick skillet; bring to a simmer over medium heat. Add apples, cook 10 minutes or until almost tender, stirring frequently. Remove from heat, set aside.

Beat 3/4 cup granulated sugar, butter, brown sugar, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add the eggs, 1 at a time, beating well after each addition. Stir in milk and lemon rind. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour, baking powder, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating at low speed until blended. Batter is very thick. Spread batter into a 9-inch springform pan coated with cooking spray pat down with floured fingers.

Remove apples from skillet with a slotted spoon. Discard remaining any liquid left. Arrange apple slices in a flowered pattern on top or wheel spoke on top of batter, pressing slices gently into batter, anything leftover can be put in the center of the torte. Combine 1 tablespoon granulated sugar and cinnamon; sprinkle evenly over apples. Bake at 350 degrees for 40 to 50 minutes or until cake springs back when touched lightly in center, be careful not to over bake. Cool in pan on a wire rack. Cut into wedges using a serrated knife. Serve with whipped cream or vanilla ice cream.

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