Sausage-Filled Monkey Bread
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Yields:
-
1 10-inch bread
ingredients
- 1 lb smoked kielbasa sausage or 1 1/2 lbs. sweet Italian sausage
- 2 (1/4 ounce) envelopes dry yeast
- 1 teaspoon brown sugar
- 1⁄4 cup warm water (105 to 115 degrees F.)
- 1 cup warm milk (105-115 degrees)
- 1⁄2 cup warm water (105-115 degrees)
- 1⁄2 cup unsalted butter, room temperature (1 stick)
- 2 tablespoons firmly packed brown sugar
- 2 teaspoons salt
- 2 eggs
- 2 egg yolks
- 1 cup rye flour
- 5 cups unbleached all-purpose flour (about)
-
For Sage Butter
- 10 tablespoons unsalted butter (1 1/4 sticks)
- 2 tablespoons dried sage, crumbled
- 1⁄4 teaspoon dried coriander
directions
- Simmer sausage in water to cover until cooked through, about 10 minutes.
- Drain; let cool and cut into 1/2-inch slices.
- Sprinkle yeast and 1 teaspoon brown sugar in small bowl; let disolve, then stir to blend.
- Let stand until foamy, about 5 minutes.
- Combine yeast,milk,1/2 cup water, butter, 2 tablespoons sugar and salt in bowl of heavy-duty (stand) electric mixer (dough can also be made by hand).
- Using dough hook, mix until smooth.
- Blend in eggs and yolks, then rye flour.
- Add enough all purpose flour, 1 cup at a time, to form dough that pulls away from sides of bowl.
- Mix until elastic, adding more all purpose flour if very sticky, about 10 minutes.
- Butter large bowl; add dough, turning to coat all sides.
- Cover bowl with plastic wrap and kitchen towel.
- Let dough rise in warm draft-free area until doubled in volumn, about 1 hour.
- Punch dough down; knead on lightly floured surface until smooth and elastic, 2 to 3 minutes.
- Cover bowl and let rest 10 minutes.
- For Sage Butter:.
- Cook butter with sage and corriander in heavy small saucepan over low heat until butter melts; let cool for 10 minutes.
- Generously butter 10-inch tube pan or nonstick bundt pan.
- Pinch off walnut-sized piece of dough.
- Poke slice of sausage in center; pinch ends to seal.dip into sage butter and place seam side up in prepared pan.
- Repeat with remaining dough and sausage, arranging in pan in loose layers.
- Brush any remaining butter over top.
- Tent pan loosely with foil; let stand in warm draft-free area until bread just reaches top of baking pan, about 30 minutes.
- Preheat oven to 375 degrees.
- Set pan on rimmed baking sheet and bake until bread sounds hollow when tapped on top, covering loosely with foil if browning too quickly, about 1 hour.
- Invert bread onto rack; serve warm.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas