Ingredients with Measurements:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter, melted
- 1 cup warm milk
- 2 large eggs
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, melted
Special equipment needed:
- Stand mixer with dough hook attachment
- 10-inch bundt pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, granulated sugar, salt, and active dry yeast. Mix until well combined.
2. Add melted butter, warm milk, and eggs to the dry ingredients. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a clean kitchen towel and let it rise for 1 hour or until it doubles in size.
5. In a small bowl, mix brown sugar and cinnamon.
6. Grease a 10-inch bundt pan with melted butter.
7. Punch down the dough and divide it into small pieces, about the size of a golf ball.
8. Dip each piece into melted butter and then roll it in the brown sugar and cinnamon mixture.
9. Place the coated dough balls into the prepared bundt pan, stacking them on top of each other.
10. Cover the bundt pan with a clean kitchen towel and let it rise for another 30 minutes.
11. Preheat the oven to 350°F.
12. Bake the monkey bread for 30-35 minutes or until it is golden brown.
13. Remove the monkey bread from the oven and let it cool for 5 minutes.
14. Invert the bundt pan onto a serving plate to release the monkey bread.
15. Serve warm.
Time:
Preparation time: 20 minutes
Rising time: 1 hour 30 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 410
Fat: 18g
Carbohydrates: 57g
Protein: 7g
Sodium: 330mg
Sugar: 24g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Active dry yeast can be substituted with instant yeast.
- Unsalted butter can be substituted with margarine or vegetable oil.
- Warm milk can be substituted with warm water or almond milk.
- Brown sugar can be substituted with white sugar or coconut sugar.
- Ground cinnamon can be substituted with pumpkin pie spice or nutmeg.
Variations:
- Add chopped nuts or raisins to the brown sugar and cinnamon mixture.
- Drizzle caramel sauce or cream cheese frosting over the monkey bread.
- Use a different shape of pan, such as a loaf pan or muffin tin, to create individual servings.
Tips and tricks:
- Make sure the butter is melted before dipping the dough balls to ensure even coating.
- Use a pastry brush to coat the dough balls with melted butter for easier and more even coverage.
- Cover the bundt pan with foil halfway through baking to prevent the top from getting too brown.
- Let the monkey bread cool for a few minutes before removing it from the pan to prevent it from falling apart.
Storage instructions:
Store leftover monkey bread in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the monkey bread in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the monkey bread on a large platter with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
Garnish with fresh berries, whipped cream, or chopped nuts.
Pairings:
Pair with a hot cup of coffee or tea for a cozy breakfast or brunch.
Suggested side dishes:
Serve with scrambled eggs or bacon for a hearty breakfast.
Troubleshooting advice:
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- If the dough is too dry, add more warm milk, 1 tablespoon at a time.
- If the monkey bread is not rising, check the expiration date of the yeast and make sure the dough is in a warm, draft-free place.
Food safety advice:
- Wash your hands before handling the dough and ingredients.
- Use a food thermometer to ensure the monkey bread reaches an internal temperature of 190°F.
- Store leftover monkey bread in the refrigerator to prevent spoilage.
Food history:
Monkey bread is a popular American breakfast pastry that originated in the 1950s. Its name comes from the fact that it is made by pulling apart small pieces of dough, resembling the playful behavior of monkeys.
Flavor profiles:
This monkey bread is sweet and cinnamon-y with a buttery, flaky texture.
Serving suggestions:
Serve warm with a cup of coffee or tea for a cozy breakfast or brunch.
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