Monkey Bread With Candied Peanuts And Chocolate Chips - cooking recipe

Ingredients

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 tsp vanilla extract
2/3 cup milk
1.5 oz fresh yeast, crumbled or 2 1/2 tbsp active dry yeast
16 tbsp butter or margarine
1 cup unsalted peanuts, coarsely chopped
3/4 cup brown sugar
1/2 tsp coarse sea salt
3.5 oz plain chocolate chips

Preparation

Mix the flour, granulated sugar, vanilla extract and 1 pinch of salt in a large mixing bowl. Warm the milk in a small saucepan, add the yeast and stir until dissolved. Add 3 1/2 tbsp butter to the flour mixture then add the milk and yeast mixture. Knead it with the dough hook attachment of a mixer until a smooth dough forms. Cover and keep in a warm place for 1 hour until the dough has doubled in size.
For the candied peanuts, melt 1 1/2 tbsp butter in a frying pan and toast the peanuts briefly. Sprinkle them with 1/2 cup brown sugar and caramelize. Add the sea salt then carefully pour onto a plate lined with baking parchment. Separate the peanuts with 2 forks and set aside to cool.
Preheat the oven to 325\u00b0F. Butter and flour a 12 inch long loaf pan. Melt 7 tbsp butter in a pan then let cool. Briefly knead the yeast dough with floured hands then roll it out on a floured work surface to a 20 inch square. Brush the dough evenly with the melted butter and evenly spread the caramelized peanuts and chocolate chips on it. Press them down lightly.
Cut the dough into about 36 squares (3 x 3 inches) and place them upright in the prepared pan. Shake the pan lightly so that the dough squares are evenly distributed. Cover and keep in a warm place for about 30 mins.
Sprinkle with 3 1/2 tbsp butter in flakes then with 1/4 cup brown sugar and bake it for 30-40 mins, covering with foil after about 20 mins. Take the monkey bread out of the oven, put it on a cooling rack and let rest for 40 mins before turning it out of the pan and serving.