Saturday, August 28, 2010

Monkey Bread

Max's kindergarten class has been working on the letter "M". One of the stories they read this week was "Five Little Monkeys". Max has been coming home with all sorts of monkey pictures and on Friday he left school wearing a monkey hat!
Today I decided to make some monkey bread. Max loved it. It was a big hit with all of my little monkeys :)

Monkey Bread

4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted
1 cup milk, warm
1/3 cup water, warm
¼ cup granulated sugar
1 package instant yeast
3¼ cups all-purpose flour, plus extra for work surface
2 teaspoons salt

Brown Sugar Coating:
1 cup light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

1 cup confectioners’ sugar
2 tablespoons milk

1. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

2. In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Place dough in bowl and coat surface of dough with butter. Cover bowl and set in a warm place until dough doubles in size, 50 to 60 minutes.

3. For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.

4. To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Cut dough into 64 pieces.

5. Working one at a time, dip the pieces into the melted butter. Roll in the brown sugar mixture, then layer balls in the Bundt pan.

6. Cover the Bundt pan and place in warm place until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

7. Preheat oven to 350 degrees F. Uncover 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 onto a platter and allow to cool slightly, about 10 minutes.

8. For the glaze: While the bread cools, whisk the confectioners’ sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.

1 comment:

6L's said...

mmm, this sounds so much tastier than the canned biscuit dough kinds i've had!