Monkey BreadPosted: November 16, 2012
Monkey Bread is that kind of treat that, while it takes the better part of an afternoon to make, it is so so worth it in the end. This is my first time making it, at the request of my little sister, and it turned out absolutely fantastic. I used Chef Michael Smith’s recipe, and it turned out absolutely beautifully!
First things first, I combined the ingredients for the dough and used my bread hook attachment on my mixer to incorporate.
I mixed it all up until the dough began to pull away from the sides of the bowl. I also gave it some extra time in the mixer because I used Gold Forest Grain‘s soft white wheat, which is lower in gluten and needs more lovin’ when it comes to goodies with yeast in them.
I covered the dough with some Mighty Trio Organics Canola oil and placed it in the warmed oven to rise.
Here’s the dough after it’s first rise, almost doubled in size!
I punched it down to get rid of some of the bubbles.
Next, I melted some butter in one bowl and some cinnamon and sugar in another.
I made little dough balls and dipped them first in the butter…
and next, the cinnamon sugar.
While normally the recipe would be make in a bunt pan, I made several small monkey breads in pie tins instead. I piled each little dough ball on top of each other in the pie tins, making smaller, delicious servings.
Into the preheated oven they went for a 2nd rise.
Here they are, all risen for a 2nd time.
They rested out of the oven while it heated up again, and then went back in to bake for 30-40 mins.
Here’s the beauty, still warm and gooey from the oven.
Jacquie’s Rock Awesome Monkey Bread (Courtesy of Chef Michael Smith)
You will need:
For the bread
- 4 tablespoons butter, melted
- 2 cups milk
- 1/4 cup brown sugar
- 1 tablespoon vanilla
- 1 tablespoon instant yeast
- 4 cups flour
- 2 teaspoons salt
- 1 cup sugar
- 3 tablespoons cinnamon
- 1/2 cup butter, melted
For the bread
- Preheat oven to 200°F. Lightly oil a large bundt pan or other baking pan.
- In the bowl of a stand-up mixer fitted with dough hook attachment, add the melted butter, milk, brown sugar, vanilla and yeast. Mix for a few minutes and then add the flour and salt. Mix until the dough comes together in a shiny mass, and pulls away from the sides of the bowl.
- Put the dough into a large oiled bowl, cover with a towel, turn off the oven and place the dough in the preheated warm oven to rise for 1 hour, or until doubled in size.
- When the dough has risen, take it out of the oven. Pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine.
- Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them into the bundt pan or other baking pan.
- Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again. Remove from the oven and increase the heat to 350°. Once hot, place the pan back into the oven and bake for 40 minutes.