Monkey Bread
(from danadanger’s recipe box)
Source: http://urbanvegan.net/2011/10/vegan-mofo-semi-healthy-monkey-bread.html
Categories: baking, breakfast, vegan
Ingredients
- Bread:
- 3 cups whole-wheat pastry flour
- 1/2 tsp salt
- 2 tsp yeast
- 1 1/2 T Earth Balance, melted
- 3/4 cup neutral, non-dairy milk--very warm*
- 3 T orange juice, very warm*
- 3 T maple syrup
- Cinnamon Coating:
- 3/4 cup light brown sugar, packed
- 1/4 cup white sugar
- 2 1/2 tsp cinnamon
- 1/2 tsp powdered ginger
- "Glue:"
- 2 T Earth Balance, melted
- 1/4 cup non-dairy milk
- Glaze:
- 6 T powdered sugar
- 1 tsp real vanilla extract
- 1 T non-dairy milk
- 1 tsp orange zest [optional]
Directions
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Spray a large bowl and a bundt pan with cooking spray. Set aside.
-
In a stand mixer’s mixing bowl, combine flour, salt and yeast, and using dough hook, stir briefly to mix.
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In a glass bowl or Pyrex measuring cup, heat the Earth Balance, milk, orange juice and maple syrup until very warm.
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With mixer running, slowly add the warm liquid. Mix on medium until spring and smooth, about 5 minutes or so. Gather dough into a ball, roll in the bowl to coat with cooking spray, then cover with a tea towel or aluminum foil and place in a warm, draft-free place to rise– about 1 hour.
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Mix cinnamon coating ingredients in a shallow dish.
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Mix “glue” ingredients in a shallow dish.
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Punch down dough and divide into 8 balls. [Cover the balls you’re not working with so they don’t dry out.] Roll each ball into an 8-inch log and cut into 3 pieces. Roll each one into a ball. Dip the ball in the “glue,” then roll it in the sugar, then toss it in the oiled bundt pan. Continue this way until you use up all the dough,
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Again, cover the bundt pan with foil or a tea towel, and let it rise somewhere warm and draft-free until doubled in bulk, about an hour. About 15 minutes before the yeast has crescendoed, preheat your oven to 350 degrees. Bake for 20-25 minutes or until golden. [Enjoy the aroma!]
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While the bread is baking, whisk together the glaze ingredients.
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Let the bread cool for about 5 minutes, then flip it out onto a large plate. [You can also just leave it in the bundt pan, which doesn’t look as pretty, but I find much easier to store]
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Drizzle with glaze and enjoy!