LCBO Food & Drink Holiday 2022

PULLING FOCUS

Turn that classic lemon poppy seed loaf upside-down, literally and figuratively, by reinventing it as a homemade pull-apart monkey bread–style Bundt. DOUGH 1 cup (250 mL) whole milk 1 pkg (8 g) active dry yeast 4 cups (1 L) all-purpose flour 2 tbsp (30 mL) granulated sugar 1 tsp (5 mL) kosher salt 1 egg 2 egg yolks 10 tbsp (150 mL) unsalted butter, at room temperature COATING 1/2 cup (125 mL) unsalted butter, plus more for greasing pan 2 tbsp (30 mL) freshly grated lemon zest 2 tbsp (30 mL) poppy seeds 2 tbsp (30 mL) granulated sugar Lemon Poppy Seed Monkey Bread Bundt

GLAZE 1 cup (250 mL) sifted icing sugar

2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) lemon zest

1. Pour milk into a saucepan or bowl. Heat until lukewarm, 110° to 115°F (43° to 46°), 3 to 5 minutes over medium on stovetop or 40 seconds in microwave. Pour into bowl of stand mixer. Sprinkle with yeast. Let stand until it begins to bubble, 8 to 10 minutes.

saucepan. Heat until butter begins to melt. This will take 1 minute in microwave, stirring after 30 seconds. Cool completely. 8. Meanwhile, grease Bundt pan with butter. Stir poppy-seed mixture. Dip and coat each dough ball in poppy-seed mixture then add to Bundt pan, arranging evenly in pan. Loosely cover with plastic wrap. Let stand at room temperature, covered with plastic wrap until dough rises so that Bundt pan is three quarters full, about 1 hour. 9. Preheat oven to 350°F (177°C). Bake in centre of preheated oven until golden, about 30 to 40 minutes. Remove to a rack. Let stand at least 10 minutes.

4. Remove dough to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size, about 1 to 2 hours. 5. Remove to a lightly floured counter. Using your fingers, press down. Cut dough in half. Using your hands, shape and roll each dough piece into a log, about 16 inches (40 cm) long. Cut each log into 16 pieces, for 32 dough pieces in total. 6. Shape each piece into a ball and set on a parchment-lined baking sheet. Wrap sheet tightly with plastic wrap. Freeze to chill for 1 hour. Or if making ahead, refrigerate up to 1 day. 7. When almost ready to bake, make coating by adding butter, zest, poppy seeds and sugar to a small microwave-safe bowl or

juice and zest in a small bowl. When Bundt is cool enough to handle, set a cake or serving plate over Bundt pan. Holding both Bundt pan and cake plate together, invert. Carefully remove Bundt pan. Let cool. Just before serving, spoon half of glaze overtop. Sprinkle with a little more zest, if you like. Serve alongside glaze allowing guests to help themselves. [ WHAT TO SERVE ] Batisiolo Bosc D’la Rei Moscato D’Asti DOCG LCBO 277194, $18.00 This Moscato d’Asti’s pear, honey, melon and floral notes pair wonderfully with the dessert. Light effervescence adds a lovely texture, elevating the experience. Serves 8 to 10

2. Meanwhile, stir flour, sugar and salt in a medium bowl.

3. Using stand mixer’s paddle attachment on low speed, add flour mixture to milk-yeast mixture in two additions. Beat on low until dough comes together, 1 minute. Add egg, then each yolk one at a time, scraping down sides of bowl occasionally. Add butter 1 tbsp (15 mL) at a time. Continue beating on low until dough is smooth, soft and not too sticky, 3 to 5 minutes. Occasionally, stop beating and scrape down sides of bowl and paddle.

10. Meanwhile, prepare glaze by stirring icing sugar with lemon

214 FOOD & DRINK HOLIDAY 2022