Monkey Bread

Monkey Bread

from Ellen's kitchen, with thanks to America's Best Lost Recipes

Ingredients:
  • Dough:
    • 2 tbs unsalted butter, softened, plus 2 tbs melted
    • 1 cup warm milk (110 degrees)
    • 1/2 cup warm water (110 degrees)
    • 1/4 cup granulated sugar
    • 1 package yeast (2 1/2 tsp)
    • 3 1/4 cups all-purpose flour
    • 2 tsp salt
  • Brown sugar coating:
    • 1 cup packed brown sugar
    • 2 tsp cinnamon
    • 8 tbs unsalted butter, melted
  • Glaze:
    • 1 cup confectioners' sugar
    • 2  tbs milk
For the dough:
  • Adjust:
    •  oven rack to medium-low position and heat the oven to 200 degrees.  Turn off when reaches temp.  Lightly grease large bowl with cooking spray.  Butter Bundt pan with 2 tbs softened butter.  Set bowl and pan aside.
  • Mix:
    • milk, water, melted butter, granulated sugar, and yeast together in large measuring cup.  
  • Stir:
    • flour and salt together in standing mixer bowl fitted with dough hook.  With mixer on low, slowly add milk mixture.  After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6-7 minutes.  
  • Turn:
    • dough onto lightly floured surface and knead briefly to form a smooth, round ball.  Place dough in greased bowl and coat the surface of dough with cooking spray.  Cover bowl with plastic wrap and place in warm turned-off oven until dough has doubled in size, about 1 hour.
For the sugar coating:
  • While:
    • dough is rising, mix brown sugar and cinnamon together in shallow bowl.  Place melted butter in second shallow bowl.  Set aside.
To form bread:
  • Gently:
    •  removed dough from bowl and pat into rough 8" square.  Using a bench scraper or knife, cut dough into 64 pieces.  
  • Roll:
    • each piece into a ball and, working one at a time, dip balls into melted butter, allowing the excess  butter to drip back into the bowl.  Roll in the brown sugar mixture, then layer the balls in the greased Bundt pan, staggering the seams as you build the layers (this rolling process works really well with two people...one to dip in butter, one into sugar).
  • Cover:
    • the Bundt pan lightly with plastic wrap and place in turned off oven until the dough balls are puffy and have risen 1-2 inches above top of pan, about 1 hour.  (Or, place covered pan in fridge and leave overnight, taking out of fridge in morning, allowing to come to room temp for at least an hour before baking.)
  • Remove:
    • pan from oven and heat oven to 350.  Remove plastic wrap from pan and bake until top is deep brown and caramel begins to bubble around the edges, about 30 minutes.  Cool in pan for 5 minutes, then turn out onto platter and let cool slightly, about 10 minutes.
For the glaze:
  • While the bread cools, whisk the confectioners' sugar and milk together in small bowl until smooth with no lumps.  Drizzle glaze over warm monkey bread, letting it run over top and down sides.  Serve warm.  (This is too much glaze for some...may drizzle some and then serve rest on side.)

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