This delicious Vegan Chestnut Monkey Bread is a fall staple in my kitchen. The chestnut puree makes the yeast dough rich and moist. The gingerbread spices announce the upcoming festive season in all its glory. This simple recipe makes a lovely sweet vegan brunch dish too.
In a pan, warm the milk until lukewarm. Transfer to a bowl and sprinkle in the fresh yeat together with a tablespoon of sugar. Let it sit until the mixture looks slightly frothy.
In a big mixing bowl (or a food processor), combine the flour, salt, spices together with 100g vegan butter, chestnut puree and the white sugar. Combine well and add the milk. Mix until it becomes a dough-like consistency. Transfer to a floured surface and knead until smooth.
Put the dough back into the bowl, cover with a kitchen towel and let it rest in a warm place for about 1 hour or until the dough has doubled in size.
Grease a deep bundt pan and set aside. Melt the remaining butter. Pour the brown sugar into a bowl and mix with the cinnamon. Take the dough, break it apart and roll into little balls about half the size of your palm. Dip each ball first into the vegan butter and then roll it in the sugar-cinnamon mix. Place carefully into the bundt pan. Fill the bundt pan up to about 3/4. The dough will rise during baking.
Cover the bundt pan with the kitchen towel and let it rest for about 30 minutes. Preheat the oven to 180 degrees. Before you place the an in the oven, pour the remaining butter over the dough. Bake for about 40 minutes until nicely golden.