My husband buys Cobblestones from Panera Bakery quite frequently. When he brings them home I tell him they are very similar to monkey bread. What is monkey bread he asks? So today I made it while he was at work.
This recipe is adapted from the King Arthur Flour Cookbook.
FOR THE DOUGH
2 Large Eggs
Warm Water (to make 2 cups)
1/2 Cup Brown Sugar (packed)
2 Tablespoons Active Dry Yeast
1/2 Cup Non-fat Dry Milk
2 Ounces Unsalted Butter (softened)
5 1/2 Cups Unbleached All Purpose Flour (may need a little more depending on humidity)
1 Tablespoon Salt
FOR THE GLAZE
1 Cup Golden Brown Sugar
1/4 Cup Pure Maple Syrup
4 Ounces Butter
1/2 Cup Raisins
1 Teaspoon Cinnamon
Pinch of Salt
To Make the Dough
Break the eggs into a two cup measure and add enough hot water to make two cups. Pour into the mixing bowl of a 5 quart stand mixer and whisk. Add 1 Tablespoon of the brown sugar and whisk to dissolve. Add the yeast and whisk to dissolve. Whisk in the dry milk, the remaining brown sugar, and the butter.
Put the bowl onto the mixer and attach the paddle attachment. Add one cup of the flour and mix to combine. Add another cup of flour and the salt and mix to combine. Switch to the dough hook and continue adding flour 1 cup at a time until you have 5 cups added. Knead with the dough hook about 5 minutes.
Sprinkle some of the remaining flour onto the work counter and turn the dough out onto it. Knead by hand, only adding flour to keep the dough from sticking to the work surface. Continue to knead until the dough is smooth and silky. Put into a buttered bowl and let rise until doubled, about 1 1/2 - 2 hours.
Meanwhile, grease or spray a tube pan or bundt pan. Set aside.
To Make the Glaze
Put the Butter, Cinnamon, Salt, Raisins, Brown Sugar, and Maple Syrup into a saucepan. Over low heat cook and stir constantly to melt the butter and combine the ingredients. (You do not want to melt the sugar.) Remove from the heat and set aside to cool.
When the dough has doubled punch it down. Cut off 1 inch pieces and roll into round balls. Dip into the glaze mixture and put into the prepared pan. If there is any leftover glaze pour it over the monkey bread. Cover the pan with plastic and let rise about an hour.
Bake the bread at 350 degrees for 15 minutes then turn down the heat to 325 and cook for another 15 minutes. Turn out onto a platter.