Monkey Bread With Candied Peanuts And Chocolate Chips

1. 1

   Mix the flour, granulated sugar, vanilla extract and 1 pinch of salt in a large mixing bowl. Warm the milk in a small saucepan, add the yeast and stir until dissolved. Add 3 1/2 tbsp butter to the flour mixture then add the milk and yeast mixture. Knead it with the dough hook attachment of a mixer until a smooth dough forms. Cover and keep in a warm place for 1 hour until the dough has doubled in size.

2. 2

   For the candied peanuts, melt 1 1/2 tbsp butter in a frying pan and toast the peanuts briefly. Sprinkle them with 1/2 cup brown sugar and caramelize. Add the sea salt then carefully pour onto a plate lined with baking parchment. Separate the peanuts with 2 forks and set aside to cool.

3. 3

   Preheat the oven to 325u00b0F. Butter and flour a 12 inch long loaf pan. Melt 7 tbsp butter in a pan then let cool. Briefly knead the yeast dough with floured hands then roll it out on a floured work surface to a 20 inch square. Brush the dough evenly with the melted butter and evenly spread the caramelized peanuts and chocolate chips on it. Press them down lightly.

4. 4

   Cut the dough into about 36 squares (3 x 3 inches) and place them upright in the prepared pan. Shake the pan lightly so that the dough squares are evenly distributed. Cover and keep in a warm place for about 30 mins.

5. 5

   Sprinkle with 3 1/2 tbsp butter in flakes then with 1/4 cup brown sugar and bake it for 30-40 mins, covering with foil after about 20 mins. Take the monkey bread out of the oven, put it on a cooling rack and let rest for 40 mins before turning it out of the pan and serving.

* Per serving · 4 servings · Values may vary.

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