Monkey Bread

Monkey bread is evil. It’s sticky and gooey and smells like nothing but butter and cinnamon and I cannot stop eating it once I pull it out of the oven.

Some recipes are only safe to make when you know there are going to be many other people helping you eat it. This is one of them. Even so, despite your best intentions, you may end up fending off co-workers or loved ones with a fork as you devour this pile of sweet, sweet biscuits.

This recipe, like so many of my favorites, is adapted from Baked Explorations by Matt Lewis and Renato Poliafito. This one I alter less than most, but I never will learn to leave well enough alone, so of course I had to double the vanilla and use an ungodly amount of cinnamon.

Ingredients (makes 1 10-inch bundt pan)

For the biscuits:

1 1/4 cups milk

1 packet (2 1/4 t) instant yeast

4 cups flour

6 tablespoons brown sugar

1 1/2 t salt

1 egg

5 T butter, melted

For the coating:

1 1/2 cups brown sugar

1/4 cup cinnamon (No joke. You’ll thank me.)

6 T butter, melted

Directions

Mix the milk and vanilla in a small saucepan and heat it gently over medium heat.

Add the yeast to the warm milk mixture and set aside.

Combine the flour, sugar, and salt in the bowl of a food processor.

Pulse to mix the dry ingredients.

Add an egg.

With the food processor running, pour the yeasted milk into the dough.

Keep mixing until it comes together. The dough will be quite sticky, but recognizably a ball.

Put the dough ball in a large, greased bowl and cover with plastic wrap. Leave it alone an hour.

After an hour, it’ll be a great big puffed up ball of lovely dough.

Punch it out into a disc on a floured counter top.

Cut the disc into quarters, then cut those quarters into quarters.

You now have 64 little balls of dough.

Melt the butter in one bowl, and mix the cinnamon and sugar in another.

You need to dip each dough ball in butter, then coat it thoroughly with cinnamon-sugar, then toss it into a buttered bundt pan. I could not take pictures of this process, as I was too sticky. When you’re done, it looks like this.

Then you have to wait an hour again. I know, I know, but it’s worth the wait. Promise.

Lovely. Look at all that crackly sugar coating.

You can bake it now, or toss it in the fridge and bake it first thing in the morning. I did the latter, to have piping hot monkey bread for everyone at work.  Bake it at 350°F for 30-35 minutes. Serve very hot with coffee or hot cocoa. This is a reasonable serving size.

This is the serving size you will consume without aid or intervention.

The individual biscuits pull apart easily. They’re sweet as can be with a huge cinnamon kick.  This dish is seriously enough to make a person swear off those awful workplace donuts. You don’t need them anymore. You have monkey bread.

 

Oh, Mr. B and I are heading to Atlanta tomorrow morning. We’re not bringing our computers. I have some healthy stuff to post here when we get back, though.

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