Monkey Bread

I associated bread’s name with bananas, but it’s not. Not a near. This is alternative to cinnamon rolls and, you know, I like it much more. Recipe adapted from Gourmeted but with my favorite yeast dough.


8 tbsp. (1 stick) unsalted butter
1 cup hot water (not boiled)
1 tsp. salt
4 tbsp. sugar
1 1/2 tsp. dry yeast
3 cups unbleached all-purpose flour

1 cup packed light brown sugar
2 tsp. ground cinnamon
4 tbsp. unsalted butter, melted

Combine water, butter, salt and sugar in a small bowl. Let butter melt and sugar and salt dissolve.

Mix flour and yeast in the bowl of the standing mixer. Place on the mixer fitted with a dough hook, turn to low and slowly pour butter mixture. Wait for the dough to come together and increase speed to medium. Wait until dough is smooth and shiny and pulls from the sides and bottom of the bowl, about 6 to 7 minutes. Transfer onto a floured work area. Tuck dough into a ball and place in the butter coated bowl, cover with towel. Place in the turned-off oven for about 50 to 60 minutes, until the dough doubles in size.

Mix brown sugar and cinnamon in a bowl. Melt butter in a separate bowl.

Divide dough in 8 strips crosswise and lengthwise using a knife or bench scraper, leaving you with 64 pieces. Tuck each piece into a ball, pinching together the ends. Dip each ball in melted butter; roll individual balls in cinnamon sugar and layer in the Bundt pan until evenly segregated at the top. I used bread pan and it was a little bit smaller that I need.

Cover Bundt pan with towel and place in turned-off oven for 50 to 70 minutes, until balls become puffy and risen 1 to 2 inches from the top of the pan.

Remove pan from the oven. Heat oven to 350°F with the rack in the upper middle position. Remove plastic wrap, and bake until the top becomes deep brown and caramel bubbles through the dough crevices, about 30 to 35 minutes.

Allow to cool in the pan for 5 minutes before inverting onto a platter and cool for another 10 minutes before serving.


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