pull out the turntable and cue up the sir mix-a-lot…sing a long if you can, “i like big bundts…” no, i didn’t get that wrong. this is all about the bundts, bundt cakes that is. november 15 is national bundt day and every year, mary, the food librarian holds a bundt bake-athon. in honor of the big day, i made a bundt shaped loaf of sweet potato monkey bread. to see the round up of all the bakers who also baked a bundt in honor of national bundt cake day, click on this link to mary’s blog.
believe it or not, i actually used a recipe i found on pinterest. shockingly, it actually worked! of course, i made a few changes-had to make it mine. tinkering with an untested recipe is risky. generally, i fly by the seat of my pants and this time, i landed nicely. to see the original recipe, click on this link.
sweet potato monkey bread
1/2 cup buttermilk milk at room temperature
2 teaspoons active dry yeast
1/4 cup sugar
1/2 teaspoon salt
1 egg, beaten
6 tablespoons unsalted, divided
2/3 cup sweet potato puree
2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour
2/3 cup dark brown sugar
in a large stand mixer with the dough hook, stir buttermilk, yeast and sugar together. let it sit for 5-10 minutes or until it is foamy. divide the butter, 2 tablespoons and 4 tablespoons. melt them separately. stir in salt, egg, 2 tablespoons of the butter, sweet potato puree, 1/2 teaspoon cinnamon, nutmeg, and half the flour and mix. with mixer on, pour in remaining flour a tablespoon or two at a time until dough pulls away from the sides and is tacky but when touched, it doesn’t stick to your hands. the dough may not need all of the flour, mine came pretty close to the full amount. place the dough in a greased bowl and let it rise until double, about one hour.
grease a bundt or angel food cake pan with and set aside. punch down dough and place it on the work surface. cut it into two equal portions. roll each portion into a long snake, about 18″ long and about 1″ in diameter. cut dough into 1″ sections and roll each piece into a ball. in a small bowl, mix the dark brown sugar with the remaining 1 1/2 teaspoons of cinnamon. melt the remaining 4 tablespoons of butter in a bowl. set up an assembly line by placing the bowls of cinnamon sugar and butter next to each other. dip each piece in butter, then coat it with cinnamon sugar. place each piece in the pan so that the pan is filled evenly. sprinkle any leftover butter and cinnamon sugar over the top of the dough in the pan. cover pan with plastic wrap and either refrigerate it over night or let it rise until double, about one hour.
preheat the oven to 350. bake until the top is nicely browned and the internal temperature of a section of dough (try to avoid the sugary parts) reaches about 200 degrees. allow it to cool in the pan for about 15 minutes, turn it out onto a serving platter and allow it to cool for another 20 minutes or so. cut into wedges or pull it apart. keep in mind that when hot out of the oven, the sugary parts are like molten lava! let it cool before trying to eat it!!!