Monkey Bread

Difficulty:
1/5

Yield:  1 (12-inch/30.5 cm) Bundt pan

Ingredients:

Dough

  • 2 ¼ teaspoons (11.25 ml) yeast
  • ¼ cup (60 ml) warm water
  • 2/3 cup (160 ml) butter, divided
  • 1 cup (240 ml) milk
  • 2 eggs
  • 2/3 cup (160 ml) sugar, divided
  • 4 cups (1 L) bread flour
  • 1 cup (240 ml) brown sugar
  • 2 ½ teaspoons (12.5 ml) cinnamon

Glaze

  • 2 tablespoons (30 ml) melted butter
  • 1 cup (240 ml) icing sugar
  • 2 tablespoons (30 ml) milk
  • ½ teaspoon (2.5 ml) vanilla

 

Method:

Let’s get baking!

To the bowl of a stand mixer, add yeast and warm water and agitate.

Let sit 10 minutes until mixture is bubbly.

In a saucepan, melt 1/3 cup (80 ml) butter with the milk.

Remove from heat and let cool.

Pour into bowl with yeast mixture and mix.

Add eggs and whisk in.

Add 1/3 cup (80 ml) sugar and mix in.

Slowly add flour with the dough hook running.

Stop adding flour when dough is tacky.

Cover and let rise 1 hour, or until doubled.

Melt the remaining butter in a saucepan.

In a small bowl, mix together remaining sugar, brown sugar, and cinnamon.

Pull off small pieces of dough and roll into a ball. Repeat until dough has been used up.

When all dough balls have been formed, dip each one in the melted butter, then in the sugar mixture, and place in a buttered Bundt pan.

Cover and let rise about 40 minutes.

Bake at 350 F (175 C) for 30 minutes.

Remove from oven.

Let cool until just warm.

Flip over onto a platter.

To make the glaze, mix together melted butter, icing sugar, milk, and vanilla.

Pour glaze over top of monkey bread. Let cool slightly.

 

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