Chocolate Cranberry Monkey Bread

Ingredients

Ingredients

• 580 g all-purpose flour
• 275 g whole milk
• 225 g unsalted butter
• 14 g active dry yeast
• 120 g maple syrup
• 9 g kosher salt
• 1 zest orange
• 4 large eggs
• 200 g fresh cranberries
• 250 g dark chocolate chips
• 30 g pearl sugar

Instructions

1. Melt 225 g butter in a saucepan and cook until it foams, then turns golden brown and nutty. Transfer to a bowl and chill until soft and spreadable.
2. Whisk 40 g flour and 160 g milk in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a smooth paste. Let the tangzhong cool completely.
3. Warm 115 g milk to about 38°C (100°F). Sprinkle 14 g yeast over the milk and let stand for 5–10 minutes until foamy.
4. In the bowl of a mixer, combine 540 g flour, 9 g salt, and the zest of 1 orange.
5. Add the cooled tangzhong, the yeast mixture, 80 g maple syrup, and 3 large eggs. Mix on low until a rough dough forms, then increase speed slightly and mix until smooth.
6. Add the 200 g brown butter gradually, mixing until the dough becomes shiny, smooth, and stretchy.
7. Add 200 g fresh cranberries and 250 g dark chocolate chips, folding them in gently or on the lowest mixer speed.
8. Cover the dough and let it rise for 1 hour at room temperature.
9. Refrigerate the dough for 8–12 hours (overnight).
10. Line a 9×13 pan with parchment. Divide the dough into balls of about 50 g each and arrange them in the pan.
11. Let the shaped dough rise for 1.5–2 hours at warm room temperature until very puffy.
12. Preheat the oven to 190°C (375°F). Brush the rolls with a beaten egg and sprinkle with 30 g pearl sugar.
13. Bake for 25–35 minutes, or until the tops are golden and a roll reaches 88–90°C internally.
14. Brush the warm rolls with 40 g maple syrup. Let cool slightly before serving.