I’ve fallen in love all over again, and this time it’s with Rosemary Raisin Monkey Bread.
Ever have one of those moments where, after you’ve worked tirelessly on a recipe, you wonder if it will ever taste good enough to make the whole process worth it? This is one of those recipes, where all of your efforts are more than worth the result. A buttery, caramel-y, melt-in-your-mouth-y (and make up words-y) result.
I admit, when I first heard of the combination of raisins and rosemary on a monkey bread – which is normally all sweet – I was a bit baffled. Who wants rosemary in a sweet bread? Won’t that taste weird? I think you know where this is going – it’s not weird at all.
In fact, the rosemary takes this monkey bread to a whole new dimension of sweet and savory. The raisins, butter and caramel flavors make it deliciously sweet, while the rosemary and salt evens out the savory flavor. Sweet-savory is one of my absolute favorite flavor combinations, and this bread definitely (and uniquely!) fits the bill.
Like most monkey breads (a.k.a., sweet, buttery pull-apart loaves, often in bundt shape), Rosemary Raisin Monkey Bread is perfect for dessert or an indulgent breakfast, but it won’t ruin your sweet tooth for the day (thanks to the rosemary).
Though the directions might seem difficult, take a breath, read them over, and you’ll realize it’s really very simple. After all, any recipe that warms up you, your family, your friends and anyone else lucky enough to take a bite of this bread--is worth making.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!