| Cook Time | 50 minutes |
| Servings | serves |
Ingredients
- 500 grams Bread Flour plus more for kneading
- 2 teaspoons Sugar
- 50 grams Unsalted Butter at room temperature
- 200 ml Milk warm
- 10 grams Active Dry Yeast
- 2 Eggs beaten
- 75 grams Raisins
- 200 ml Black Tea Strong, hot
- 115 grams Cream Cheese
- 50 grams Caster Sugar for coating
For the Glaze:
- 65 grams Icing Sugar
- 115 grams Cream Cheese
- 2 tablespoons Milk
Ingredients
For the Glaze:
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Instructions
- In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
- In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
- Turn the mixture out onto a large, floured surface and knead for 10 minutes. Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
- Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
- When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8 cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre. Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
- Bake in a 200C/180C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
- While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time. Drizzle it all over the monkey bread and tuck in!
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