Happy New Year's Eve! I wanted to make something special to share with my friends and family for the holiday, and after much searching around the blog world I found this recipe! This recipe called out to me for a couple of reasons: 1. Just look at it! It is ooey and gooey and looks amazing. 2. Yesterday I had "chunky bread" that is along the same idea, and once I tasted it I knew I had to try making it from scratch! (Thanks for the inspiration Drake family!)
As with any yeast recipe, this monkey bread takes a bit of time from start from finish. But trust me, the final product is well worth the effort!
Also, please bare with me on my photos! I have never really photographed food before, so my pictures are not that impressive, especially as compared to other cooking blogs. Photography is something I hope to improve on as well as I create this blog! :)
Monkey Bread
Serves: about 8 people
Total time: about 4 hours
Dough:
2 tbsp butter, melted
2 tbsp butter, softened (for coating the bundt pan)
1 cup milk, about 110 degrees Fahrenheit (I prefer whole milk)
⅓ cup water, about 110 degrees Fahrenheit
2¼ cup granulated sugar
1 package instant (or bread machine) yeast (If using yeast from a jar, 2¼
tsp)
3¼cups all-purpose flour (I needed 3¾ cups)
2 tsp salt
Coating:
1 cup light brown sugar
2 teaspoons ground cinnamon
1 stick butter, melted
Glaze: (I made a double batch)
3 oz cream cheese, softened
¼ butter, softened
1½ cups confectioners sugar
½ tsp vanilla extract
⅛ tsp salt
Directions:
1. In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast.
2. In a medium bowl, whisk together the flour and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, pour in the yeast mixture. On medium-low speed, gradually add 2½ cups of the flour mixture so that the dough is of a sticky consistency. Change to the dough hook attachment, and on medium-low speed, gradually add the rest of the flour mixture. After incorporating all of the flour mixture, if the dough is still sticking to the sides of the bowl and not forming into a ball, continue adding ¼ cup flour until the dough is smooth and no longer sticking to the sides. (I needed to add ½ cup of flour to achieve this consistency.)
Continue kneading on medium speed for 6-7 minutes.
4. After the kneading has finished, turn dough into a large bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap. Allow the dough to rise in a warm, draft-free place for 1 hour.
5. While the dough is rising, mix together the brown sugar and cinnamon in one bowl, and melt once stick of butter in another bowl. Also, generously coat a bundt pan with the 2 tbsp softened butter.
It is very important to coat the entire pan very well, because this ensures that the monkey bread will come out easily once it has been baked.
6. After the dough has risen, gently remove the dough into an 8x8 baking dish that has been sprayed with cooking spray.
Pat down lightly, and turn the dough onto a floured work surface. Cut the dough into 64 pieces using a bench scraper.
Roll each piece into a ball. Dip each ball of dough into the melted butter, then roll in the brown sugar mixture, and then place into the bundt pan.
7. Cover the pan with plastic wrap and let rise in a warm, draft-free place for 1 hour.
8. Pre-heat the oven to 350 degrees Fahrenheit. Once the dough has finished its rising, place in the oven and bake for 30-35 minutes.
9. After the monkey bread has finished baking, allow it to cool for 5 minutes. Turn onto a serving platter and let sit for 10 minutes before serving. In the meantime, make the glaze.
10. To make the glaze, beat the cream cheese, butter, confectioners sugar, vanilla extract, and salt together until smooth and combined. Spread over the monkey bread while still cooling, or leave it on the side for individuals to put on as they please. (Instead of spreading the glaze on the monkey bread, I microwaved half of it so that it was kind of melted and allowed people the option of dipping their bread into the melted or regular glaze.)
