Brie & Cranberry Monkey Bread Dee Gourmet Goddess

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This Cranberry Brie Pull-Apart Bread is a festive indulgance perfect for holiday dinners or parties. This show-stopping monkey bread recipe combines the creaminess of brie cheese with the tanginess of cranberries, all bundled up in buttery biscuit dough.

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In a small bowl, combine the butter, thyme, and rosemary. Season with salt and stir to combine. Place bread on a baking sheet and brush with butter mixture, taking care to get butter inside all of the slices. Stuff each space with brie and cranberry sauce and wrap bread in foil. Bake until cheese has melted, about 20 minutes. Unwrap and serve hot.

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Step 2 In a small bowl, whisk together melted butter, thyme, and rosemary and season with salt and pepper. Brush boule with butter mixture, making sure to get inside crosshatches. Step 3 Stuff.

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Preheat oven to 350˚F/180˚C. Open biscuit dough and separate into individual biscuit pieces. Using your hands (or a knife for extra precision), tear each piece of biscuit dough into 2-3 pieces.

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Preheat the oven to 350 degrees F. Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread. In a small bowl, combine 2 tablespoons butter, the pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble.

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Pull the dough in three different directions, stretching it. Put the cream cheese and cranberry filling in the middle and then pull the three ends together, pinching it. Once all the cracks are pinched together, you can roll the ball around in your hand to smooth out the creases. The original cooking time was 15 minutes covered in foil and 15.

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After the yeast starts to get foamy, I add 2/3 cup more water, 2 tablespoons of melted butter, 1 cup of flour, and then add the salt on top of that.

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You don't need to crush them completely. Add the water/yogurt and yeast to the bowl of a stand mixer. Then add the flour, salt, sugar, thyme, rosemary brie, and parmesan. Mix on speed 2 for 1 minute. Add the cranberries and mix on speed 2 for 5-7 minutes, until the dough is tacky and cranberries are distributed.

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Start with a one pound round of brie. Cut it into 32 squares. Open two big 8-count cans of biscuits (the 16oz size). Tear each biscuit in half, making a total of 32 biscuit halves. Place one square of brie into the center of each biscuit dough piece and pinch together. Open a can of cranberry sauce with whole berries.

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Preheat the oven to 350 degrees. Place the sourdough loaf on lined baking sheet. Slice the bread horizontally and vertically to create one-inch cubes, being careful not to slice completely through the bread. Brush the top of the bread with melted butter. Place the cubes of brie inside the bread between each slice.

Brie & Cranberry Monkey Bread Dee Gourmet Goddess

To make the sauce, combine one cup water and one cup sugar in a medium-sized pot, then bring the mixture to a boil. Once the sugar has dissolved, add four cups of fresh cranberries and reduce the heat. Simmer for 12 to 15 minutes, mixing occasionally, or until most of the berries burst. The sauce will thicken as it cools.

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Bake in a 375 degree F oven for 45-50 minutes, covering with heavy duty foil during the last 20 minutes to prevent the top from browning too much. While the cranberry orange monkey bread is baking, whisk together powdered sugar, orange juice, and orange zest in a bowl to make a simple glaze. Immediately invert the monkey bread onto a serving plate.

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Preheat oven to 375 degrees. Lower oven rack to lower 1/3 of oven. Coat the Bundt pan with cooking spray. Cut Brie into 1 inch cubes and set aside. Open biscuits and separate into individual biscuits. Tear each biscuit in half. Flatten a piece of torn dough in your palm, place 1 cube of brie into the center and pinch dough around the cheese to.

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DIRECTIONS. Preheat oven to 35°F degrees (180C) and cut brie into cubes. Cut each biscuit into 2 evenly-sized pieces. Flatten a piece of biscuit dough in your hand and place 1-2 pieces of brie in the middle. Close the dough around the cheese and roll into a ball. Repeat with all the biscuit pieces.

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For the filling: Heat the butter and sugar in a large skillet over medium. Once melted, add in the cranberries, lemon juice, and water. Stir frequently and let cook until a thick and chunky mixture has formed. Remove from heat and fold in the vanilla bean seeds (if using). Grease a 9x5 inch loaf pan.

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Preparation. Preheat oven to 350˚F (180˚C). Grease a Bundt pan generously with nonstick spray. Cut the Brie into cubes. Open the can of biscuit dough and separate into individual biscuits. Using your hands (or a knife for extra precision), tear each biscuit into 2-3 pieces. Flatten the torn dough in the palm of your hand and place 1-2 pieces.