Calabrian Italian Monkey Bread
Nadia's heritage-driven Calabrian monkey bread featuring all the amazing flavors from her father's hometown with improved open texture addressing judges' critique of really tight crumb. This signature challenge creation showcases garlic family identity through wild garlic pesto foraged near her home, authentic 'nduja mascarpone cream providing Calabrian heat with creamy richness, and rough and ready rustic appearance reflecting traditional Italian baking. Really delicious flavors retained with improved technique creating more open milk loaf quality that maintains praised cakey character while honoring authentic ingredients representing her father's Calabrian heritage.
- Time: 280 min
Source: Relaxed Recipes
Ingredients
- MAKE THE IMPROVED MILK DOUGH
- In large bowl, combine flour, salt, sugar, yeast, and oregano
- In separate bowl, whisk warm milk, olive oil, and eggs
- Add wet ingredients to dry ingredients, mixing until soft dough forms
- Critical for open texture: Knead gently 6-8 minutes until smooth but not overwor
- Place in well-oiled bowl, cover, and rise in warm place 1.5 hours until doubled
- Second rise for better texture: Punch down gently and rise again 45 minutes for
- PREPARE THE 'NDUJA MASCARPONE CREAM
- In bowl, mash 'nduja with mascarpone and cream until well combined but still sli
- Fold in minced garlic and black pepper creating Nadia's signature Calabrian heat
- MAKE THE WILD GARLIC PESTO
- Nadia's foraged element: In food processor, pulse wild garlic leaves, pine nuts,
- Add Pecorino Romano, then slowly drizzle in olive oil while processing
- Season with salt and pepper honoring Nadia's garlic family heritage
- PREPARE TRADITIONAL BASIL PESTO
- In food processor, combine basil, pine nuts, garlic, and Parmigiano-Reggiano
- Slowly add olive oil while processing until smooth. Season with salt
- SHAPE AND ASSEMBLE
- Punch down risen dough and divide into 45-50 pieces for better texture distribut
- Roll each piece into smooth ball, then flatten slightly
- Fill balls with various Calabrian combinations: 'nduja mascarpone cream, wild ga
- Lighter handling: Seal edges gently to maintain open texture rather than tight s
- Brush bundt pan thoroughly with melted butter
- LAYER AND FINAL PROOF
- Layer filled dough balls in prepared pan with varied fillings distributed throug
- Brush each layer lightly with melted butter avoiding over-saturation that could
- Cover and proof 45 minutes until puffy but not over-risen
- BAKE
- Preheat oven to 375°F. Brush top gently with remaining melted butter and sprinkl
- Bake 35-40 minutes until golden brown monitoring for the rough and ready rustic
- Internal temperature should reach 190°F. Cool in pan 10 minutes, then invert car
- FINISH WITH WILD GARLIC PESTO TOPPING
- While warm, spread reserved wild garlic pesto over the top as Nadia intended
- Drizzle with extra virgin olive oil and sprinkle with flaky sea salt
- Garnish with fresh oregano and additional sun-dried tomatoes
- Serve warm encouraging guests to pull apart the rough and ready pieces deliverin