Friday, December 5, 2014

Mini Garlic Monkey Bread

Mini Garlic Monkey Bread

Makes 12

Biscuits (aka Scones):
1 1/2 cups All-Purpose Flour
1/2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
86g cold unsalted butter, cut into pieces
3/8 cup cold plain Greek yogurt
1/2 large egg, beaten
1 1/2 tablespoons cold water


Seasoning for Mini Garlic Monkey Bread:
1/4 cup olive oil
2 tablespoons freshly grated Parmesan
4 cloves garlic, minced
1 1/2 teaspoon Italian seasoning
Pinch of salt

Toppings:
freshly grated Parmesan
garlic powder
salt


1) In a mixing bowl, sift together flour, baking powder and baking soda. Add sugar and salt, mix well. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal.

2) In a small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Fold in the cranberries and zest. Dump the mixture on lightly floured counter and knead until the dough comes together. Don't overwork the dough.

3) Roll out the dough into a 1-inch thick circle. Cut 2×2-inch squares.

4) Preheat oven to 200 degree . Lightly oil a 12-cup standard muffin tin or coat with nonstick spray.

5) Cut each of the 8 biscuits into eighths, making 64 pieces.

6) In a large bowl, whisk together butter, Parmesan, garlic, oregano, basil, parsley and salt. Stir in biscuit pieces and gently toss to combine.

7) Drop 5-6 pieces into each muffin cup. Using your fingertips, gently press the last piece in the center.

8) Sprinkle freshly grated parmesan, garlic powder & salt.

9) Place into oven and bake until golden brown, about 8-10 minutes.

10) Serve immediately.


Note: Unbaked mini garlic monkey bread (prepare up to stage #7) can be kept in freezer for up to 3 months.

Adapted from Damn Delicious.

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