Monkey Bread?? Like many of you, I was completely clueless about this gooey sugary and buttery yummyness until I chanced upon it on some food blogs. While not being a photogenic bread, you will probably love to have it on your breakfast table, especially if you have an ongoing love story with cinnamon.

Monkey bread is made up of individual pieces of yeasted bread, covered in cinnamon sugar, stuck together in a Bundt pan. Instead of being served in slices, this cake is eaten simply by pulling apart the bread pieces and then poping them straight in your mouth without further ado.

Wikipedia says that one possible etymology of the term monkey bread points toward the act of several people pulling at the bread, which is reminiscent of monkey behaviour. The bread makes a wonderful treat for a special breakfast or brunch get-together if you have a hungry crowd to feed. 

The recipe below is from BarbaraBakes, a wonderful cook who blogs about her favourite family recipes along with gorgeous pics of her culinary creations. I really should thank her for posting such a detailed recipe. I’m baking this particular bread for my favourite monkey, D.

MONKEY BREAD

 

For The Dough

3 tbs unsalted butter, melted

1 1/3 cup milk, lukewarm

1/3 cup water, lukewarm

1/4 cup granulated sugar

1/2 tsp salt

10 g instant yeast

3 1/4 cups all-purpose flour

For The Brown Sugar Coating

1 cup packed light brown sugar

2 tsp ground cinnamon

8 tbs unsalted butter, melted

For The Glaze

1 cup confectioners’ sugar

2 tbs milk

Method:

  • Butter a 12-cup Bundt pan generously with butter. Set aside.
  • Combine melted butter, milk, water, sugar, and salt.
  • Mix 2 1/2 cups flour and yeast in stand mixer fitted with a beater blade. Turn to low and slowly add milk mixture.
  • After liquids are incorporated, switch to dough hook. 

 

  • Add remaining flour until dough clings to hook on medium speed.
  • Knead until the dough is shiny and smooth, 6 to 7 minutes.
  • Turn out on lightly floured counter and knead to form a smooth ball.
  • Coat a bowl with nonstick cooking spray. Place dough in bowl and coat surface with cooking spray. Cover with plastic wrap.
  • Allow to rise in a warm place until dough doubles, for 50-60 minutes.

 

  • While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl.
  • Remove dough from bowl, and pat into an 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. Roll each piece into a ball. 
  • Dip balls in melted butter, allowing excess butter to drip back into bowl.

 

  • Roll in brown sugar mixture, then layer in Bundt pan, staggering seams where balls meet as you build layers. Cover pan tightly with plastic wrap.
  • Place pan in refrigerator overnight. Approx 1 hour before baking, remove dough from refrigerator and bring to room temperature.

 

  • Dough will begin to rise. It should have risen some in the refrigerator overnight. Heat oven to 350 degrees.
  • Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes.
  • Cool in pan for 5 minutes, then turn out on platter.

 

  • Allow to cool slightly, about 10 minutes, before glazing.
  • For the glaze, whisk confectioners’ sugar and milk in small bowl.
  • Drizzle glaze over warm monkey bread, letting it run over the top and sides. Serve warm.

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