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Staub Pastry Ingredients

Mindy Segal's Banana Brioche Monkey Bread in a Staub Mini Cocotte

Adapted from Martha Stewart

Serves: 12

Ingredients:

  • 3/4 cup milk
  • 1 tbsp. dry active yeast
  • 7 extra large eggs
  • 1-3/4 cups plus 4-1/3 cups unbleached all-purpose flour
  • 1 oz. honey
  • 2 tbsp. coarse salt
  • 1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes
  • Nonstick cooking spray, for bowl
  • 4 cups Moloko Butterscotch
  • 3 ripe bananas, pureed until smooth
  • Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish
  • 1 cup granulated cane sugar
  • 1 tbsp. ground cinnamon
  • Confectioners' sugar, for dusting

Directions:

In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand one minute until yeast is dissolved. Add two eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about one hour.

Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining five eggs, granulated sugar, remaining flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about five minutes. Reduce speed to low and add butter; mix until fully incorporated.

Lightly coat a medium mixing bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, one to two hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to a week.

In a large bowl, mix together two cups butterscotch and pureed bananas. Lightly coat 12 mini Staub cocottes with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each cocotte. Sprinkle some of the toffee over the butterscotch; set aside.

Divide dough into 12 equal pieces, about five ounces each. Working with a piece at a time, roll into a six-inch-long rope using your hands. Cut rope into eight equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each Staub cocotte filled with dough with more toffee. Cover with plastic wrap and let stand in a warm place until spongy, about an hour.

Preheat oven to 350 degrees F. In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.