* Exported from MasterCook *
Bread, Monkey
Recipe By :Cook's Country
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the Dough
2 tablespoons unsalted butter -- softened, plus
2 tablespoons melted unsalted butter
1 cup warm milk -- (about 110F)
1/3 cup warm water -- (about 110F)
1/4 cup granulated sugar
1 tsp instant yeast -- or rapid-rise yeast
3 1/4 cups all-purpose flour -- plus extra for work surface
2 teaspoons table salt
For the Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter -- (1 stick), melted
For the Glaze
1 cup confectioners' sugar
2 tablespoons milk
Monkey bread is a knotty-looking loaf of bread made from buttery
balls of sweet dough glued together with caramel.
Note: The dough should be sticky, but if you find that it's too wet
and not coming together in the mixer, add 2 tablespoons more flour
and mix until the dough forms a cohesive mass. Make sure to use light
brown sugar in the sugar mix; dark brown sugar has a stronger
molasses flavor that can be overwhelming. After baking, don't let the
bread cool in the pan for more than 5 minutes or it will stick to the
pan and come out in pieces. Monkey Bread is at its best when served warm.
Adjust oven rack to medium-low position and heat oven to 200F. When
oven reaches 200F, turn it off. Butter Bundt pan with 2 tablespoons
softened butter. Set aside.
In large measuring cup, mix together milk, water, melted butter,
sugar, and yeast. Mix flour and salt in standing mixer fitted with
dough hook, (see below for making Monkey Bread without a mixer). 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 warm
oven until dough doubles in size, 50 to 60 minutes.
While dough is rising, mix brown sugar and cinnamon together in bowl.
Place melted butter in second bowl. Set aside.
Gently remove dough from bowl, and pat into rough 8" square. Using
bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into a ball. Working one at a time, dip balls
in melted butter, allowing excess butter to drip back into bowl. Roll
in brown sugar mixture, then, layer balls in Bundt pan, staggering
seams where dough balls meet as you build layers.
Cover Bundt pan tightly with plastic wrap and place in turned-off
oven until dough balls are puffy and have risen 1 to 2" from top of
pan, 50 to 70 minutes.
Remove pan from oven and heat oven to 350F. Unwrap pan and bake until
top is deep brown and caramel begins to bubble around edges, 30 to 35
minutes. Cool in pan for 5 minutes, then turn out on platter and
allow to cool slightly, about 10 minutes.
While bread cools, whisk confectioners' sugar and milk in small bowl
until lumps are gone. Using whisk, drizzle glaze over warm monkey
bread, letting it run over top and sides of bread. Serve warm.
Monkey Bread Without a Mixer: In step 2, mix flour and salt in large
bowl. Make well in flour, then add milk mixture to well. Using wooden
spoon, stir until dough becomes shaggy and is difficult to stir. Turn
out onto lightly floured work surface and begin to knead,
incorporating shaggy scraps back into dough. Knead until dough is
smooth and satiny, about 10 minutes. Shape into taut ball and proceed
as directed.
Question: Made this over the wintry weekend, it is amazing. Wondering
if it can be made with whole wheat flour?
Review: I've made this for Christmas morning for the past (at least)
5 years. I make it the day before and go through step 6 and the
second rise is in the fridge overnight. I take it out of the fridge
an hour before baking and then proceed with step 7.
Question: what size Bundt pan?
Response: Our winning pan (Nordic Ware Anniversary) has a 15-cup
capacity; I think 11 to 15 cups is the standard range, and all of
them should work here. Thanks, and happy cooking.
Review: Amazing re3cipe as my whole family was dubious at first but
they quickly came around. 3 recommendations though ... (1) = Skip the
glaze. (2) = Double the brown sugar and butter for rolling the dough
balls in. (3) = 6 Slices of bacon, cut up and 1/2 cup maple syrup
mixed into the coating butter steps this recipe up a bit.
Review: I've made this at least 6 times now. So insanely good.
Recently was at a party where someone made the canned biscuit version
of this and it didn't even compare. Yes, it takes some forethought
and time but it's mostly hands off time.
S(Internet address):
https://www.cookscountry.com/recipes/2130-monkey-bread
Yield:
"6 to 8"
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Per Serving (excluding unknown items): 728 Calories; 25g Fat (30.9%
calories from fat); 9g Protein; 118g Carbohydrate; 2g Dietary Fiber;
68mg Cholesterol; 817mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0
Non-Fat Milk; 5 Fat; 4 1/2 Other Carbohydrates.
NOTES : 2019 - 0807