MONKEY BREAD

(from drharrington’s recipe box)

The dough should be sticky, but if you find that it’s too wet and not coming together in the mixer, add 2 Tbs more flour and mix until the dough forms a cohesive mass. Be sure to use light brown sugar for the coating 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 served warm.

Source: America's Best Lost Recipes (from RecipeThing user kylerhea)

Serves 6 people

Categories: BAKED GOODS, BREAKFAST

Ingredients

  • Dough:
  • 2 Tbs unsalted butter, softened
  • 2 Tbs unsalted butter, melted
  • 1 cup warm milk, 110 degrees
  • 1/2 cup warm water, 110 degrees
  • 1/4 cup granulated sugar
  • 1 pkg rapid-rise or instant yeast
  • 31/4 cups all-purpose flour
  • 2 tsp salt
  • Brown sugar coating:
  • 1 cup packed light brown sugar
  • 2 tsp ground cinnamon
  • 8 Tbs (1 stick) unsalted butter, melted
  • Glaze:
  • 1 cup confectioners’ sugar
  • 2 Tbs sugar

Directions

  1. FOR THE DOUGH:

  2. Adjust an oven rack to the medium-low position and heat the oven to 200 degrees. When the over reaches 200 degrees, turn it off. Lightly grease a large bowl with cooking spray. Butter a Bundt pan with 2 Tbs softened butter. Set the bowl and pan aside.

  3. Mix the milk, water, melted butter, granulated sugar, and yeast together in a large measuring cup. Stir the flour and salt together in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. Turn the dough onto a lightly floured work surface and knead briefly to form a smooth, round ball. Place the dough in the greased bowl and coat the surface of the dough with cooking spray. Cover the dough with plastic wrap and place in the warmed turned-off oven until the dough is doubled in size, 50-60 minutes.

  4. FOR THE SUGAR COATING:

  5. While the dough is rising, mix the brown sugar and cinnamon togther in a bowl. Place the melted butter in a second bowl. Set aside.

  6. TO FORM THE BREAD:

  7. Gently remove the dough from the bowl and pat into a rough 8-inch square. Cut the dough into 64 pieces.

  8. Roll each dough piece into a ball and, working one at a time, dip the balls in the melted butter, allowing the excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer the balls in the greased Bundt pan, staggering the seams where the dough balls meet as you build the layers.

  9. Cover the Bundt pan tightly with plastic wrap and place in the turned-off oven until the dough balls are puffy and have risen 1-2 inches above the top rim of the pan, 50-70 minutes.

  10. Remove the pan from the oven and heat the oven to 350 degrees. Remove the plastic wrap from the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out on a platter and let cool slightly, about 10 minutes.

  11. FOR THE GLAZE:

  12. While the bread cools, whisk the confectioners’ sugar and milk together in a small bowl until smooth and no lumps remain. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and down the sides.

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