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Monkey Bread Recipes

Monkey Bread Recipes
To make this, simply combine all the dough ingredients together in a food processor or stand mixer to form a dough ball. You could also do this by hand. Let the dough rise for 2 hours in a lightly greased bowl covered with clingfilm. At this time you could also keep it in the fridge overnight. Prepare the coating ingredients, then form small balls from the dough. Roll them in the coating and place them in a greased bundt pan. Leave to rise for another hour then bake for about 30 minutes. Easy peasy!

Monkey Bread Recipes
Ingredients
For the Dough

• 1 cup (240ml) milk, warm
• 1/2 cup (100g) caster/granulated sugar
• 2 and 1/4 teaspoons instant yeast
• 1/4 cup (56g) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 cups (500g) plain/all-purpose flour

For the Coating

• 3/4 cup (170g) unsalted butter
• 3/4 cup (150g) caster/granulated sugar
• 3/4 cup (150g) brown sugar
• 2 teaspoons ground cinnamon

For the Glaze

• 1 cup (125g) icing/powdered sugar
• 1 teaspoon vanilla extract
• 3 - 4 tablespoons heavy cream
• Instructions

For the Dough

• In a small bowl, add the milk and sugar, and sprinkle the yeast over the top. Leave for 5 - 10 minutes until the mixture is foamy.
• Using a stand mixer fitted with the dough hook attachment, mix together the butter, egg, vanilla extract, and salt. Add 2 cups (250g) of the flour, and the yeast mixture, and mix until combined. Gradually add the remaining 2 cups of flour, and mix until a soft dough forms - about 5 minutes.
• Transfer the dough to a lightly floured surface, and knead for about 1 minute. Form the dough into a ball and place in a greased bowl. Cover with clingfilm and leave to rise (double in size) in a warm place for about 2 hours.
• Grease a 10-inch bundt pan and set aside.

For the Coating

• Melt the butter in a bowl. In another bowl, mix together the sugars, and cinnamon.
• Pull apart pieces of the dough and roll into about 1-inch balls. Dip each ball in the melted butter, and then roll them in the sugar mixture. Place the balls of dough into the prepared bundt pan. Mix together any remaining butter and sugar together, and pour over the dough balls. Cover the pan with clingfilm and allow the dough to rise in a warm place for about 1 hour.
• Preheat the oven to 180C/350F/Gas 4. Bake for 30 - 35 minutes until golden brown. Cool for 5 - 10 minutes, then remove to a serving plate.

For the Glaze

• Whisk together the icing sugar, vanilla, and cream until smooth and combined. Drizzle over the warm bread, and serve.

Notes : Bread stays fresh covered at room temperature or in the fridge for 3 days.

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