Apple Cider Monkey Bread

Fall baking for rainy day. Little sour and cream taste and rich cinnamon and caramel flavor.

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1 1/4 tsp. active dry yeast
3 cups all-purpose flour
1 tsp. salt
1/4 cup white sugar
2 tbsp. margarine or butter
1 cup warm apple cider

1/2 cup margarine or butter
1/4 cup milk
1 cup packed brown sugar
2-3 tbsp. ground cinnamon

Dissolve yeast in warm cider. Add sugar, margarine or butter and salt. Stir in flour gradually. Knead 8 to 10 minutes.Cover dough and let rise in a warm, draft-free place until doubled in size. Punch down.

In a medium saucepan on low heat, melt margarine or butter, add milk, stir in brown sugar and cinnamon. Remove from heat.

Cut dough in 1 in. bolls. Drop one boll at a time into the butter sugar mixture and drop into pans in layers. Drizzle melted butter over each layer. Continue with dough balls until all of dough is used. Pans should be half full. Cover and let rise until double.

Bake at 325°F for about 45 minutes or until done.

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