Gramercy Tavern Nuts Recipes

Steps:

• Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
• Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
• Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
• Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
• Serve cake, dusted with confectioners sugar, with whipped cream.

Steps:

• In a small saucepan, combine 2/3 cup of the cream, the brown sugar, corn syrup, the 6 tablespoons butter, and the salt. With the tip of a paring knife, scrape the seeds from the vanilla bean into the pan, then add the bean itself. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved, then reduce the heat and simmer for a few minutes to thicken.
• Remove from the heat and stir in the lemon juice and the remaining 1/2 cup cream. Remove the vanilla bean. Pour the toffee sauce into a 9 x 13 inch baking pan.
• Divide the brioche into 20 golf ball-sized pieces and roll. Put the melted butter in a small bowl, combine the sugar and cinnamon. Dip each ball in the mixture, and arrange in the baking pan so you end up with 4 rows of 5 balls each.
• To proof the dough, loosely cover the pan with plaster wrap and put it in a warm place until the dough is light and has doubled in size, about 1 /12 hours. (The dough is very forgiving, so don't worry if it rises longer. You can leave it out overnight.)
• Preheat the oven to 350°F, with a rack in the middle position.
• Bake the monkey break until cooked through and golden brown, about 30 minutes. Let cool for about 10 minutes. Serve the bread straight from the pan. It's so much more fun to pull it apart by hand instead of cutting it. The bread will keep, tightly covered, at room temperature for up to 2 days.