Kubaneh Monkey Bread
Walnut Caramel, Baharat, and Cream Cheese Crémeux
Pastry Chef Liliana Myers of Safta | Denver
Adapted by StarChefs | june 2022
INGREDIENTS:
Kubaneh Monkey Bread:
Yield: 8 servings
8 grams dry yeast
450 grams all-purpose flour
50 grams Turkey Red winter wheat flour
60 grams sugar
25 grams salt
225 grams butter, plus more for greasing
Neutral oil for greasing
10 grams baharat
50 grams honey
Walnut Caramel:
Yield: 1 quart
100 grams walnuts
375 grams sugar
436 grams cream
3 grams lemon juice
2.5 grams salt
1.5 grams baharat
Cream Cheese Crémeux:
Yield: 1 quart
25 grams egg yolks
30 grams sugar
250 grams heavy cream
1 gram kosher salt
3 grams vnlla Extract Co. pure vanilla extract
250 grams cream cheese
½ sheet gelatin, bloomed
To Assemble and Serve:
Yield: 1 serving
Baharat
METHOD:
For the Kubaneh Monkey Bread:
In the bowl of a stand mixer fitted with a hook attachment, mix to combine yeast and 310 grams 86°F water. Add flours, sugar, salt, and 150 grams butter. Mix on medium speed until dough is smooth, pulls away from the bowl, and makes a slapping sound, approximately 20 minutes. Transfer dough to an oil-greased container, cover, and let proof 2 hours. Heat oven to 250°F and heavily butter 8 mini bundt cake molds; set aside. Spread 75 grams butter out onto a work surface and rolling pin. Using the buttered rolling pin, roll dough over buttered surface to approximately 25-by-40-inches. Using a small sifter, sprinkle dough with an even layer of baharat. Using a squeeze bottle, drizzle honey on dough in a large, zig-zag pattern. Evenly roll the dough up long-ways, avoiding long tails on either end. Cut the roll into 2-inch sections. Place four 2-inch pieces into each mini bundt pan, cut-side out so you can see all the layers. Wrap tightly with aluminum foil and let proof 20 minutes. Bake 2 hours and 30 minutes. Let cool, then transfer to pint containers and cover, keeping the moisture in the dough to ensure it doesn’t get tough and dry.
For the Walnut Caramel:
In a pan over medium heat, toast walnuts until golden brown. Remove from heat and let cool. Crush, then set aside. In a pot, add sugar and cover with water. Cook over medium heat, stirring occasionally, until the sugar becomes a medium-dark caramel. Meanwhile, in a separate, small pot, combine cream, lemon, salt, and baharat; gently heat until warmed through. Deglaze caramel with cream mixture, then bring to a full boil. Strain caramel into a container, then stir in toasted walnuts. Place over an ice bath to cool. Reserve.
For the Cream Cheese Crémeux:
In a bowl, whisk to combine egg yolks and sugar; set aside. In a pot over medium flame, combine cream, salt, and vanilla. Bring to a boil. Remove from heat and temper in egg yolk mixture. Bring to 183°F. In a nonreactive container, combine cream cheese and gelatin. Strain cream mixture over cream cheese. Using an immersion blender, blend until smooth. Place over an ice bath to cool. Refrigerate until needed.
To Assemble and Serve:
Heat a Vulcan combination oven to 225°F on 60 percent steam. Place 1 Kubaneh Monkey Bread on a metal pan and cover. Warm in oven for 15 minutes. Meanwhile, in a small pot, heat Walnut Caramel until warmed through. Transfer Kubaneh Monkey Bread to a serving plate then spoon warm Walnut Caramel over the top. Put a full spoonful of Cream Cheese Crémeux into a ramekin and lightly sprinkle with baharat. Place ramekin next to the Kubaneh Monkey Bread and serve immediately.
