Monkey Bread
Perfect for family gatherings, learn the secrets to making this gooey, cinnamon-sugar delight.
Ingredients
For the Dough:
- All-purpose Flour: 3 cups plus extra for dusting
- Granulated Sugar: ¼ cup
- Active Dry Yeast: 2 ¼ teaspoons 1 packet
- Salt: ½ teaspoon
- Whole Milk: 1 cup warmed to about 110°F (45°C)
- Unsalted Butter: ⅓ cup melted and slightly cooled
- Large Eggs: 2 at room temperature
For the Coating:
- Granulated Sugar: 1 cup
- Ground Cinnamon: 2 tablespoons
- Unsalted Butter: ½ cup melted
For the Sauce:
- Brown Sugar: 1 cup firmly packed
- Unsalted Butter: ¾ cup
- Pure Vanilla Extract: 1 teaspoon
- A pinch of Salt
- For the Optional Icing:
- Powdered Sugar: 1 cup
- Milk: 2 tablespoons
- Vanilla Extract: ½ teaspoon
Optional Add-Ins:
- Chopped Pecans or Walnuts: ½ cup if desired
- Raisins or Dried Cranberries: ½ cup if desired
Instructions
Prepare the Dough:
- Mix the dry ingredients: In a large mixing bowl, whisk together 3 cups of flour, ¼ cup of granulated sugar, 2 ¼ teaspoons of yeast, and ½ teaspoon of salt.
- Add wet ingredients: Gradually mix in 1 cup of warm milk and ⅓ cup of melted butter. Beat in 2 eggs until the dough starts to form.
- Knead the dough: Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic. Add a bit more flour if the dough is too sticky.
- Let it rise: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare the Coating:
- Combine coating ingredients: In a small bowl, mix 1 cup of granulated sugar with 2 tablespoons of ground cinnamon.
- Melt the butter: In another bowl, melt ½ cup of unsalted butter. Set aside.
Shape and Coat the Dough:
- Form the dough balls: Once the dough has risen, punch it down and form small balls, about 1 inch in diameter.
- Coat the dough balls: Dip each dough ball first in the melted butter and then roll it in the cinnamon-sugar mixture until well coated.
Layer the Dough Balls:
- Prepare the bundt pan: Grease a bundt pan and layer the coated dough balls evenly. If using nuts or dried fruit, sprinkle them between the layers.
Prepare the Sauce:
- Combine sauce ingredients: In a saucepan over medium heat, mix 1 cup of brown sugar, ¾ cup of unsalted butter, and a pinch of salt. Heat until the butter melts and the mixture is well combined, then stir in 1 teaspoon of vanilla extract.
Assemble and Bake:
- Pour the sauce: Drizzle the brown sugar sauce evenly over the layered dough balls in the bundt pan.
- Bake the Monkey Bread: Preheat the oven to 350°F (175°C). Bake the Monkey Bread for 35-40 minutes or until the top is golden brown and a skewer inserted comes out clean.
- Cool and invert: Allow the Monkey Bread to cool for 10 minutes in the pan, then carefully invert it onto a serving plate.
Optional Icing:
- Make the icing: If desired, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth.
- Drizzle over warm Monkey Bread: Drizzle the icing over the warm Monkey Bread just before serving.
Notes
Note: These instructions provide a clear, step-by-step guide to making Monkey Bread, ensuring that the process is easy to follow for readers of all skill levels. The recipe includes details on preparing the dough, coating, layering, and baking, as well as an optional icing for an extra touch of sweetness.