Cheesy Bacon and Onion Monkey Bread

Here is an absolute beauty of a recipe that is a definite crowd pleaser...not to mention delicious!

Every holidays I develop a couple of monkey bread recipes. With the kids finishing up school for the year this week I thought it would be an opportune time to have a play with a savoury version...and it was a huuuuuge success!

I must admit it is not a recipe to make when you're short on time. It is a little fiddly to stuff each ball of dough but once you find your groove, it's almost meditative - this has to be one of my favourite things about baking!

Perfect to serve when the kids have mates over, or for brunch with loved ones, I really hope you enjoy the recipe! As always if you give it a go and post it on your socials, I'd love to see the results so don't forget to tag me in the post!

Happy baking!

H xx

Serves: 10-12
Preparation time: 1 hour, plus resting time
Cooking time: 35 minutes

Ingredients:  

• 1 cup full cream milk, lukewarm  
• 1/3 cup water, lukewarm  
• 2 tablespoons white caster sugar  
• 2 ½ teaspoons active dried yeast  
• 2 cups plain (all-purpose) flour  
• 1 ½ cups white spelt flour  
• 1 teaspoon salt  
• 1 teaspoon onion salt  
• 1 large egg, lightly beaten  
• 4 tablespoons (60g) softened unsalted butter, divided in half  
• 6 sprigs fresh thyme, leaves only, plus extra for garnish    
• 100g unsalted butter, extra to make burnt butter  
• 6 rashers bacon  
• 2 cups smoked cheddar, grated  
• 1 cup mozzarella, grated  
• 2 brown onions, finely chopped  
• ¾ cup firmly packed brown sugar    

Instructions:

1. Combine the warm milk, water, caster sugar and yeast and stir with a fork until the yeast dissolves. Let the mixture sit for a few minutes until the yeast is activated and the mixture becomes foamy.  
2. Place the flours, salt and onion salt in the bowl of your stand mixer and, using the dough hook, mix on a low speed to combine everything. Add the yeast mixture, egg and half the butter and knead on a medium speed for 5-7 minutes or until the dough is no longer sticky and has a lovely smooth elastic appearance. Place in a lightly oiled bowl, cover the dough with lightly oiled plastic wrap, and allow the dough rise in a warm, draught-free environment for about an hour, or until doubled in size.  
3. Grease a 10 inch bundt tin with the remaining half of the butter, using your fingers to make sure you grease every single little part of the tin. Set aside.  
4. While waiting for the bread to rise, place the 100g unsalted butter in a small saucepan over a medium heat and stir frequently until the milk solids have disappeared and the butter has lightly browned and taken a nutty fragrance. Set aside.  
5. Heat a frypan over medium heat. Add the bacon and cook on both sides until crisp. Allow to cool and then crumble. Add the cheeses and set aside.  
6. In the same frypan add the onion pieces and cook over a medium heat, stirring occasionally for 4-5 minutes or until translucent but not yet browned. Set aside.  
7. When the dough has finished rising, turn it out onto a lightly floured surface and pat it out into a 25cm x 25cm square. Use a pizza wheel or dough scraper, cut the dough into 36 pieces. Working with the first piece, flatten into the palm of your hand and add a pinch of the bacon and cheese mixture. Gather the edges and pinch the dough to make a ball, dusting the tips of your fingers with flour if needed. Repeat with the remaining dough.
8. Add the brown sugar to the onions. Mix well to combine.
9. Roll each ball in the browned butter and then in the onion and sugar mixture. Layer the dough balls into the bundt tin so that they fit snugly.  
10. Cover the bundt tin with another greased plastic wrap and allow to rise again for about 45 minutes or doubled in size.  
11. Preheat the oven to 170C (fan forced is the best oven option to use if you have that option) and position a rack in the lower half of the oven.  
12. Pop the tin into the preheated oven and bake for about 30 - 35 minutes or until the top is golden brown and the sugar is bubbling around the edges. Cool the bread in the pan for 3 minutes before turning out onto a serving plate. Allow to cool for another 10 minutes before garnishing with the extra thyme sprigs and serving.    

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