Recipe: Chocolate Chip Monkey Bread

Chocolate Chip Monkey Bread
From: Chocolatier magazine

Dough:
2 packages active dry yeast
1/2 cup plus 1/2 tsp granulated sugar
1/3 cup warm water
1 cup milk
7 tablespoons unsalted butter
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large eggs
about 5 1/2 cups all-purpose flour plus extra for kneading
1 teaspoon salt

Chocolate mixture:
9 tablespoons unsalted butter, melted and cooled
1 (12-oz) package chocolate chips

Topping:
2 tablespoons confectioners' sugar
1 tablespoon cocoa powder

Combine the yeast and 1/2 teaspoon sugar in a bowl. Stir in the warm water and let stand for 5 minutes.

In the meantime, heat the milk, butter, the remaining 1/2-cup sugar, vanilla extract and almond extract in a saucepan until the butter melts. Remove from the heat, pour into a bowl and let stand until warm. Whisk the eggs into the milk mixture and then stir in the yeast mixture. Add 3 cups of the flour and the salt and stir to form a thick batter. Add enough flour to form a soft dough, turn out the dough onto a floured surface and knead for 5-8 minutes until smooth. Place the dough in a greased bowl and let rise until doubled.

Coat the inside of a 10-inch tube pan with cooking spray, then coat with softened butter.

Gently compress the risen dough with the palms of your hand, cover and let rest for 10 minutes.

Turn out the dough and divide into 4 pieces. Divide each piece again into 10 pieces and roll into balls. Roll the balls of dough into the melted butter to coat, then into the chocolate chips. Drop each ball randomly into the prepared pan, filling in all spaces. Cover the top and let rise until almost doubled.

Bake in a 350F oven for 50 to 55 minutes. Halfway through the baking time, lay a sheet of aluminum foil loosely on top of the bread (don't turn down the sides).

Let the bread cool in the pan on a rack for about 10 minutes, then invert onto another cooling rack, reinvert to stand right side up. Cool completely.

Thoroughly mix the confectioners' sugar and cocoa powder and sift mixture evenly over the top of the cooled bread.