Ginger (Monkey) Bread

with Eggnog Foam

ingredients

dough (based on Joshua Weissman’s Hokkaido Milk Buns)

• 320g bread flour

• 9g active dry yeast (instant works as well)

• 3g fine sea salt

• 120g whole milk

• 56g granulated sugar

• 42g unsalted butter, softened

• 1 whole egg, room temperature

• Tangzhong

  • 27g water

  • 60g whole milk

  • 20g bread flour

gingerbread seasoning

• 100g sugar

• 40g brown sugar

• 4g ginger

• 2g nutmeg

• 15g cinnamon

• 3g cloves

• 3g coriander seed

“caramel” sauce

• 70g butter

• 70g brown sugar

• 10g maple syrup

• 10g spiced rum (optional)

• 15g gingerbread seasoning

• 1tsp orange zest

eggnog foam

• 250g egg nog

• 50g milk

process

1. Make tangzhong by combining water, milk, and bread flour in a sauce pot. Mix over medium low heat until it turns into thick paste. This happens quickly and we don’t want any color on it. Remove from heat and place in container to cool

2. Heat milk between 100-110 degrees and add yeast. Allow to bloom for 10 minutes

3. Combine dry ingredients in bowl of stand mixer. Optionally, sift.

4. With stand mixer running on low, add tangzhong, yeast mixture, and egg to bowl.

5. Once the dough begins to come together, increase speed to medium and add butter is small chunks

6. Once the dough has fully incorporated, remove from stand mixer and form a ball. Place ball in greased bowl and allow to rise with a damp cloth on top for 45m-2h (until doubled in size)

7. While dough is rising, combine all gingerbread seasonings together and whisk

8. Once risen, deflate ball and separate into 25g balls

9. Roll each ball in gingerbread seasoning and place in desired baking dish

   1. Choose an appropriately sized dish. See note below!

10. Allow dough to proof again until balls have doubled in size and filled in the baking dish (45m to an hour)

11. While dough is proofing, combine “caramel” sauce ingredients into saucepan and whisk over medium heat until homogenous

12. Once dough is finished proofing, pour warm sauce over the dough

13. Bake at 350 for 20-30 minutes or until browned

14. Combine eggnog and milk in a whipping siphon and charge twice with nitrous cartridges

    1. Alternatively, whip eggnog by hand or with an electric mixer

15. Top bread with eggnog cream and grate fresh nutmeg on top

Notes

• Keep in mind that the balls are going to nearly triple in size from when their formed to when they’re baked so keep that in mind for whatever baking dish you put it in. You want it to be no more than 50% full when you place the dough balls in.

• If you prefer a thicker and sweeter eggnog foam, you can omit the milk and whip just the eggnog in the siphon