GATHER JOURNAL

Photograph by Stacey Mark Food Styling by Maggie Ruggiero Prop Styling by Heather Greene


    
Lust

Sticky Monkey Bread

Amuse-Bouche from Issue 10 – Winter 2017 – Sin

Jigsaw-like monkey bread is made from balls of yeast dough nuzzled together and baked until swollen. Our sage-laced version swaps duck fat for butter and gets a final lashing of spicy honey—tear into it with abandon.

serves 4 to 6



  • 1¼ cups whole milk
  • 1 Tbsp sugar
  • 6 Tbsp duck fat, softened and divided, plus more for greasing
  • 1 (¼ oz, about 2¼ tsp) pkg active dry yeast
  • 1 large egg yolk
  • 3 ½ cups all-purpose flour, plus extra for kneading
  • 2 Tbsp finely chopped fresh sage
  • 1 ½ tsp Spike or Cavender’s seasoning
  • 2 Tbsp finely chopped chives
  • spicy honey for drizzling (we like Bushwick Kitchen Bee’s Knees or Mike’s Hot Honey)

  • 1

    Heat milk, sugar, and 2 Tbsp duck fat in small saucepan over low heat until warm (about 110°F), and pour into large mixing bowl. Stir in yeast and let stand until mixture bubbles slightly and appears creamy. Stir in yolk.
  • 2

    Whisk together flour, sage, seasoning, and ½ tsp salt in another bowl. Add to yeast mixture and stir with a wooden spoon until a sticky dough forms. Transfer to 
a floured work surface and knead until dough is smooth and elastic, 8 minutes. Let dough rise in a bowl lightly greased with duck fat, covered, until doubled, 30 minutes.
  • 3

    Preheat oven to 350°F with rack in middle position. Stir chives into 3 Tbsp duck fat. Divide dough into 32 balls. Generously brush each with chive-fat and loosely place in a 9-inch baking dish. Cover with plastic wrap and let rise until doubled, about another 30 minutes in a warm spot.
  • 4

    Bake bread until top is golden, about 25 minutes. Loosely cover with foil and bake until sides are deep golden brown, 20-30 minutes more. Cool 10 minutes on a rack and carefully remove from pan. Brush while hot with remaining Tbsp duck fat. Serve warm drizzled with honey.