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The ingredients needed to make Vickys Monkey Bread, GF DF EF SF NF:
- Take 220 grams potato starch (1 & 1/4 cups)
- You need 200 grams rice flour (1 & 1/4 cups)
- Use 65 grams granulated sugar
- Get 1/4 tsp salt
- You need 1 1/4 tsp xanthan gum
- Take 113 grams applesauce
- Prepare 2 tbsp coconut oil, melted
- You need 180 ml coconut milk, warmed to 100F
- Use 2 1/2 tsp fast acting yeast
- Use Topping (reduce by 3/4 if not making the extra caramel topping)
- Use 250 grams granulated sugar
- Provide 2 tsp ground cinnamon
- Use 1 spray oil as required
- Provide Caramel Sauce (optional)
- Get 1 remaining sugar/cinnamon from topping (around 200g/1 cup)
- Get 1 just over 3/4 of above weight of sunflower/olive spread or butter (170g / 3/4 cup)
Steps to make Vickys Monkey Bread, GF DF EF SF NF:
- Preheat the oven to gas 5 / 190C/ 375°F
- Grease an 8"or 9" round tin with spray oil
- Mix the flour, starch, salt, sugar and xanthan gum in a bowl
- Add the applesauce and coconut oil, warmed milk and yeast. Mix together to form a soft dough
- It should be more batter-like, a very soft dough, not sticky but not dense at all. If you made a ball of it and dropped it on counter top it would flatten a little. Don't be tempted to add more flour thinking that the dough is too soft
- Mix the sugar and cinnamon from the topping ingredients together and sprinkle 2 tablespoons of it into the greased tin
- Make balls out of the dough about 2 inches in diameter or enough dough to fit in the palm of your hand
- Spray the donuts with the oil and sprinkle liberally with the cinnamon sugar
- Place them in a single layer in the tin
- At this point you can bake as they are for 18 - 20 minutes then let cool for in the tin for 5 minutes. Lovely donuts!
- Invert onto a serving plate and enjoy. Any leftovers can be frozen for up to 3 months. Just defrost then warm through in the oven at the same temp for 4 minutes to refresh them
- If you want the caramel sauce topping to make the doughnuts into monkey bread, melt the leftover cinnamon sugar with just over 3/4 it's weight of butter in a pan until the sugar has dissolved
- Pour over the coated donuts and bake for 25 - 30 minutes
- Let cool in the tin for 10 minutes to let the caramel sauce thicken then invert onto a serving plate
- It's probably better to make the balls half the size if doing this, around an inch wide, just because of the sweetness
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