Monkey Bread!

Monkey bread is a delightful treat that loved by all. Basically many instances of the center of the cinnamon roll, it’s irresistible! The origins of the name is a matter of debate. Some say it because we eat it with our hands and it’s so good that we stuff our cheeks and resemble a monkey, others say it resembles the monkey-puzzle tree. It’s a little known fact that Nancy Reagan served monkey bread at White House shindigs.

An Endurance Race
This is not a quick fix recipe, but the results are well worth the TLC! You have to make the dough, let it rise, work the dough, let it rise, build the bread, let it rise and then bake it. It’s a big effort but as you can see, it makes a very presentable, very edible dessert that everyone will love!

Light Brown Sugar
Be sure to use light brown sugar, as opposed to dark brown sugar. The dark brown makes for an overwhelming molasses flavor.

Cool Time
Be sure and watch the clock on the cooling times recommended in the recipe. If you let it sit for too long the caramelized sugar will stick to the pan and you won’t get the beautiful bread seen below.

The Recipe
Serves 6-8

Dough Ingredients:
2 tbsp. unsalted butter, softened
2 tbsp. melted
1 cup warm milk (110 degrees)
1/2 cup warm water (110 degrees)
1/4 cup granulated sugar
1 package self-rising or instant yeast
3 1/4 cup all-purpose flour
2 tsp. salt

Brown Sugar Coating Ingredients:
1 cup packed brown sugar
1 tsp. ground cinnamon
8 tbsp. (1 stick) unsalted butter, melted

Glaze Ingredients:
1 cup confectioner’s sugar
2 tbsp. milk

Instructions:

Dough
1. Adjust oven rack to mid-low position and heat oven to 200 degrees. When the oven reaches 200 degrees, turn it off.
2. Lightly grease a large bowl with cooking spray. Buttered bundt pan with 2 tbsp. softened butter, set aside.
3. Mix the milk, melted butter, granulated sugar and yeast together in large measuring cup.
4. Stir flour and salt together in bowl of standing mixer fitted with dough hook.
5. With the mixer on low, slowly add the milk mixture.
6. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth.
7. Turn the dough onto a lightly floured work surface and knead briefly to form a smooth, round ball.
8. Place dough in the greased bowl and coat the surface with cooking spray.
9. Cover bowl with plastic wrap and place in warm, turned-off oven until dough is doubled in size, about 50-60 minutes.

Brown Sugar Coating
1. While the dough is rising, mix the brown sugar and cinnamon in a bowl.
2. Place the melted butter in a second bowl. Set aside.

To Form The Bread
1. Gently remove the dough from the bowl and pat into a rough 8 inch square.
2. Cut the square into quarters and each quarter into 16 pieces. See graphic below.

3. Roll each piece of dough into a ball and, working one at a time, dip the balls into butter, allowing the excess butter to drip back into the bowl.
4. Roll in the brown sugar mixture, then layer the balls in the greased bundt pan, staggering the seams where the dough balls meet as you build the layers.
%. Cover the bundt pan tightly with plastic wrap and place in the turned-off oven until the dough balls are puffy and have risen 1-2 inches above the top of the rim, 50-70 minutes.
6. Remove the pan from the oven and heat to 350 degrees.
7. Remove the plastic wrap from the pan and back until the top is deep brown and caramel begins to bubble around the edges, 30-35 minutes.
8. Cool in the pan for 5 minutes, then turn out on a platter and let cool slightly, about 10 minutes.

Glaze
1. While the bread cools, whisk the confectioner’s sugar and milk together in a small bowl until smooth and no lumps remain.
2. Using whisk, drizzle the glaze over warm monkey bread, letting it run over the top and down the sides.
3. Serve warm.

- The Fortunate Foodie

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