Lardy Cake Monkey Bread Recipe By Tasty

LARDY CAKE

Steps:

• Mix together the flour, salt and yeast in a mixing bowl. Rub in 20g/¾oz of the lard using your fingertips until there are no pieces of lard visible.
• Add three-quarters of the water and hand-mix the flour into the water to form a dough. Add as much of the remaining water as you need to get a dough that is soft and leaves the sides of the bowl clean.
• Tip the dough onto a lightly floured surface and knead for 5-10 minutes, or until the dough is smooth. Place in a clean bowl, cover and leave to rise until doubled in size. This depends on the temperature of the room, but should take 1-2 hours.
• Tip the dough onto a floured work surface and roll into a rectangle about 20x50cm/8x20in and about ½cm thick.
• Dot a third of the remaining lard and a third of the butter over the surface of the dough. Scatter over a third of the fruit and a third of the sugar. Fold the top third of the dough down and the bottom third up so that the dough is folded in three and roughly square. Turn the dough a quarter turn. Roll out and repeat the out process twice more, to use up all the lard and fruit.
• Line a 23x23cm/9x9in square loose bottomed tin with baking parchment. Roll out the dough to fit the tin and place it inside. Cover with clingfilm, or place inside a large plastic bag, and leave to rise for 30 minutes. Preheat the oven to 220C/425F/Gas 7.
• Bake for 30-35 minutes, or until golden-brown.
• Leave to cool slightly before removing from the tin. Cut into squares and serve warm or cold, with butter.

LARDY CAKE MONKEY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
• In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
• Turn the mixture out onto a large, floured surface and knead for 10 minutes.
• Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
• Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
• When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre.
• Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
• Bake in a 350°F/180°C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
• While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time.
• Drizzle it all over the monkey bread.
• Enjoy!

SURPRISE MONKEY BREAD

Steps:

• In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside. , Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly., Sprinkle 1/2 cup walnuts into a greased 10-in. fluted tube pan. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers., Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers.