monkey bread

the problem with learning how to bake and cook is that when you have a craving for something, you now can just make it instead of just hoping that the craving will pass.  so on saturday morning i woke up with a craving for monkey bread and even though we didn’t have any refrigerated biscuit dough, i decided to make some for breakfast.  i quickly found a recipe on one of my favorite blogs, brown eyed baker.  it’s made with a simple sweet dough and then like most monkey breads includes cinnamon, brown sugar, and lots of butter.  yum!

sadly since i was making my own dough, the monkey bread did take a while to make and we weren’t able to have it for breakfast since it wasn’t done until the early afternoon.  oh well.  also the dough was a little hard to work with, probably because it was raining and humid out so the dough was much softer and gooey-er than it should have been.   the picture of the dough on brown eyed baker looked much better than mine but the end product was still fine.  oh and make sure to turn the monkey bread out on to a plate less than 2-3 minutes after it comes out of the oven.  otherwise, if you wait too long it’ll come out like this…

oops!  even though it got a little messed up, it was still tasty!  and i didn’t end up making the glaze because monkey bread on its own is already sweet and rich – i don’t  think there is a need for the glaze but i guess if you want to make it extra special and pretty it would be a nice touch.

     

  

Monkey Bread

from Brown Eyed Baker

Ingredients

Dough

  • 4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted
  • 1 cup milk, warm (about 110 degrees F)
  • 1/3 cup water, warm (about 110 degrees F)
  • ¼ cup granulated sugar
  • 1 package instant yeast
  • 3¼ cups all-purpose flour, plus extra for work surface
  • 2 teaspoons salt

Brown Sugar Coating

  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter (1 stick), melted

Glaze (optional)

  • 1 cup confectioners’ sugar
  • 2 tablespoons milk

Directions

  1. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
  2. In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.
  3. For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.
  4. To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.
  5. Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.
  6. Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
  7. Preheat oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.
  8. For the glaze: While the bread cools, whisk the confectioners’ sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread.
  9. Serve warm.

Printer Friendly Recipe: Monkey Bread

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