SEXY CURRANT VEGAN MONKEY BREAD | consistency is key.

\\ the RECIPE //
yields 1 DELICIOUS LOAF

the dough

  • 1 1/8 cups warm water
    • 1 tablespoons organic cane sugar
    • 1 tablespoon instant or active dry yeast
    • 1.5 teaspoons sea salt
    • 1 tablespoons oil
    • 2 1/2 - 3 cups flour
    • 1 tbs cinnamon
    • 1/4 c currants
    • 1 tsp vanilla

the dip

  • 3/4 cups organic light brown sugar 
  • 1 tablespoon ceylon cinnamon
  • pinch sea salt

DIRECTIONS

Combine water, sugar, yeast, salt + oil in a stand mixer. Add in your currants, cinnamon + vanilla and mix until just combined. Slowly add in your flour 1/2 cup at a time until the dough comes together into a smooth ball. The dough should be soft but should not stick to your fingers. 

Add the dough to a greased bowl and cover with plastic wrap or a clean towel and allow it to rest (until doubled in size). 

While the dough is rising, you want to combine your sugar, cinnamon + salt for the "dip". 

Once the dough has risen, take out a loaf pan (lightly grease it with oil or vegan butter/shortening). Start pinching off golf ball sized pieces of dough. Roll them in the "dip" then drop them in the pan. Repeat this until all the dough is used up. IF you need more "dip", just make another batch. 

Once the pan is full - cover it with plastic wrap and allow it to rest another 30 minutes or so or until the loaf has doubled in size. While this is happening, you want to preheat your oven to 375 degrees. 

Remove the plastic wrap from your loaf pan and place your loaf in the oven (middle rack is best) and bake for approximately 35-40 minutes (or until lightly browned on top).

Remove the loaf from your oven and allow it to cool for about 5 minutes before inverting it onto a plate for serving. 

Do not wait longer than 10 minutes to flip your loaf or all of the gooey caramel will stick to the bottom of your loaf pan. 

Boom! You're done. Enjoy! 

Serve it with vegan cream cheese for breakfast or with salted caramel or coconut cream sauce and vanilla ice cream for dessert. 

so GOOD! 

p.s. We sent out an email updating you on the Cookbook situation. if you missed it, read on...

"so, in case you're wondering. yes, the cookbook release date has been pushed back, again. sigh, I know. life with a newborn is unpredictable. BUT, good news... I have decided to launch a series of mini eBooks. yay! I know, I know. win, win. hop on over to the blog + leave me a comment letting me know which recipes you'd like to see, first."
make it + leave me a comment on how much you love it.