Sweet loaves baked with raisins and candied citrus peel is called Julebrød(Christmasbread) or Julekake(Christmas cake) in Norwegian. This was traditionally served during Christmas but these days you can get them all year round. Theses are popular coffee treats served sliced with norwegian brown cheese, a cheese often made with goats milk and cows milk and caramelized.
This monkey bread is a sweet bun with raisins and candied citrus peel, but instead of incorporating them in to the dough I put the raisins and the peel in between the bits of dough.
1 package active dry yeast
300 ml warm milk
75 ml warm water
100 g butter, melted
50 ml granulated sugar
2 large eggs
1 teaspoon salt
1200 ml flour
1/2 tsp ground cardamom
50-100 g butter
100 ml sugar
150 ml raisins
100 ml chopped candied citrus peel
In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.
Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.
Melt 50 g of butter in a small bowl put sugar in another bowl and the raisins and citrus peel in a third bowl.
Grease a large or two smaller bunt pans with melted butter, set aside.
Punch the dough down gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter.
Dip each ball, one by one, in the melted butter and then generously roll in the sugar to coat them. You may need more sugar depending how heavy you coat each ball. Arrange them in the bunt pan as you go, and sprinkle raisins and citrus peel in between the little pieces of dough. cover the pan and allow dough to rise for about 45 minutes at room temperature.
Preheat oven to 200 C . Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.
Make a glaze with powdered sugar and milk and pour it over a cooled monkey bread.