Sticky Vanilla and Demerara Sugar Bundt makes a regulation-sized Bundt D oug H
1 c up milk of your choice (I used almond) ¼ cup orange juice ¼ cup maple syrup 2 tablespoon melted coconut oil 1 c up whole wheat pastry flour 3 cups light spelt flour (or all purpose) 1 p ackage of quick-rise yeast (2 ¼ tsp) ¾ teaspoon fine sea salt
Va n i lla a nd Demera ra Mix
¾ c up demerara or dark brown sugar 2 tablespoons natural sugar 1 t ablespoon ground cinnamon 2 t ablespoons arrowroot powder ½ teaspoon fine sea salt ½ vanilla bean, seeds scraped out ¼ cup melted coconut oil 2 tablespoon milk
1. Combine the milk, orange juice, maple syrup, and coconut oil in a small saucepan over
medium heat. Heat the mixture and stir a few times until the liquid is very warm. Combine the flours, yeast and salt in the bowl of a mixer with the dough hook attachment. With the mixer on low speed, add the very warm milk mixture to the flour. Flip the mixer to medium speed and kneed the dough for 7 minutes. Place the dough in a greased bowl, roll it to coat, cover, and place in a warm spot to rise for an hour or until doubled in volume. 2. While the dough is rising, combine the demerara sugar, natural sugar, cinnamon, arrowroot powder, sea salt and vanilla bean seeds in a medium bowl and rub the mixture together with your fingers. 3. After the dough has doubled in size, punch it down and turn out onto a cutting board. Flatten the dough a bit more and cut into about 25 pieces. Roll the pieces into balls and place into a greased Bundt pan and sprinkle with the brown sugar mixture. Evenly pour the melted coconut oil and milk on top. Cover the pan and let the Bundt rise in a warm place for another hour or overnight in the refrigerator. 4. Bake in a 350° F oven for 20-25 minutes or until the top is deep golden brown. Let the Bundt cool for 10 minutes before inverting onto your serving plate. Shake the pan a bit if you have to to loosen it. Serve warm. Note: You could make this right up to the second rise stage the night before. Just cover the Bundt pan with all of the dough balls and brown sugar mix in it, place it in the fridge and bake it off as instructed the next morning.