Monkey Bread with Carrot Cake

• whole milk↗150ml ml
• unsalted butter↗135g g

  softened, plus extra for the pan

• strong white bread flour↗550g g

  plus extra for dusting

• orange↗1

  zest

• multi‑spice2 tsp tsp
• carrot↗200g g

  (about 2 large), grated

• yeast↗7g sachet fast-action dried g

  fast‑acting dried sachet

• golden icing sugar↗50g g
• large eggs↗2

  room temperature

• butter↗

  for the bowl

• cinnamon↗1 tbsp tbsp
• walnuts↗100g g

  toasted and finely chopped

• soft light‑brown sugar↗150g g
• golden marzipan↗100g g
• orange↗½

  zest and juice (½)

• цукрова пудра↗100g

Step-by-step instructions

1. 1

   Carefully heat the milk and 85 g of butter in a medium saucepan until the butter melts and the milk begins to boil. Let it cool to room temperature. Transfer flour, orange zest, multi‑spice, carrot, yeast, powdered sugar and 1 tsp salt into a large bowl together with the eggs, then add the cooled milk mixture and knead a sticky dough by hand. Knead until combined, then turn onto a flour‑dusted work surface and knead another 5‑10 minutes until the dough is smooth and elastic. Transfer the dough to a lightly oiled large bowl, cover and let rise for 1 hour or until doubled in volume.

2. 2

   Generously butter a 25 cm cake (Bundt) pan. Melt the remaining butter and let it cool slightly. In a medium bowl combine cinnamon, walnuts and brown sugar. Divide the risen dough into 40‑50 pieces of about 25 g and shape balls on a lightly floured surface. Roll the marzipan into small pea‑sized balls and set aside. Dip the dough balls in melted butter, then roll in the nut‑sugar mixture to coat. Place the dough balls into the prepared pan, sprinkling some marzipan balls between them. Continue until all dough balls and marzipan are used. Cover and let rise another 45 minutes until the dough rises a little.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Remove the lid from the pan and bake for 40‑45 minutes until the bread has risen and turned golden. Carefully separate the bread from the sides using a skewer or butter knife and let cool in the pan for 20 minutes. Turn onto a serving plate, leaving the pan in place, and let stand for 5‑10 minutes (the bread will naturally pull away from the sides), then remove the pan.

4. 4

   Gradually whisk orange juice with powdered sugar to make a thick glaze, then drizzle it over the bread, allowing it to run down the sides. Sprinkle with orange zest and serve warm.