Monkey Bread

 

Ooooh baby.

If you are dieting in the New Year -  and who isn’t at least just trying to eat healthier after the wonderful excesses of Christmas- LOOK AWAY NOW.

I mean it. Go away. Please.  I don’t want to be mean and taunt you with goodies.

I have heard of this bread time and time again, but really didn’t want to make it with canned biscuit dough.  That just seems wrong. If I am going to indulge in something this amazingly bad for me, I want it to be homemade and the best it can be.

You need a lovely homemade sweet dough to start and please do not let that scare you away. This is SO easy, I promise that it only takes one run through of the recipe and the second time you are a pro!

Sweet Dough
2 tablespoons melted butter
1 cup of milk, warmed to 115 degrees
1/3 cup water, warmed to 115 degrees
1/4 cup white  sugar
2 1/4 teaspoons of bread machine yeast or rapid rise
3 1/4 cups all-purpose flour, plus extra for your work surface
2  tsp of salt
1/2 cup of toasted pecans
1/2 cup of plumped up raisins ( boiled or soaked in water)

Brown Sugar Coating
1 cup packed brown sugar
2 1/2  teaspoons ground cinnamon
1/2 cup of melted butter

Preheat your oven for rising, turn it on to 175 degrees  then turn it off when it’s heated, this is as warm as it should get.

In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

This recipe is as easy to do by hand as it is by mixer, so pick your poison.

Especially when it’s my mom’s hands making the dough the first time. I just arrived in time to cut and dip and have all the fun on Christmas morning. I have made it at home with my mixer and other than my arms not tiring out, it is successful both ways.

If you would like to use a stand mixer, mix flour and salt into the mixer bowl that is fitted with a oiled dough hook.  Oiling the hook makes sure the dough doesn’t climb the hook and go all crazy on you. Works like a charm!

Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and  let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.

If you are ready for a workout and want to do this by hand, mix flour and salt in large bowl. Make a well in the flour, then add the milk mixture, pouring into the well. Using a wooden spoon, stir until the dough is difficult to stir and it’s almost a ball in the middle of the bowl. Turn out onto lightly floured work surface and begin to knead, incorporating any loose scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes, giving those arms a workout and a half! Shape into a round ball.

Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.

When that is done, grease your bundt pan and set aside.

Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.

Yes, I measured. With a measuring tape.

I get like that sometimes.

Retentive beyond belief.

Once you have that 8×8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.

Like this!

Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.

Melt the 1/2 cup of butter in a bowl.

In a larger bowl combine the brown sugar and 2 1/2 tsp of cinnamon.

Rolls a dough square into a ball, dip it in the butter, dip it in the sugar mix then place it in the bundt pan.

Stagger the layers until it looks like this. Build like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place ever, building a lovely wall of dough. Sprinkle a few raisins and pecans between each of the layers, however you want.

Ok, not quite like this, this is AFTER it rose, but you get the point. To get to this literal point now, you have to once again place the dough somewhere warm, the oven works perfectly.

In about 45-50 minutes the dough will rise almost to the top of the pan.

Time to bake! After you remove the pan from the oven preheat it to 350 then get those babies back in there to bake.

This took about 22-25 minutes in my oven.

The bread will look slightly dark – watch out, you can overcook this!- and crisp on the outside.

Flip onto a beautiful plate and serve to very grateful recipients!

You can frost this with plain icing, cream cheese icing or anything you want, however serving it without makes it less cinnamon bun- like.

It’s like one, big, amazing pile of homemade doughnut holes this way, NOT a cinnamon bun. We don’t ice it in the slightest, if I wanted cinnamon buns I would just make them.

This is a new family favorite, perfect for Sundays at home with the kids, I can’t wait to make it again!

 

Monkey Bread
Monkey Bread made with a homemade sweet dough, easy, delicious and wonderful for weekend brunches.
Author:
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Sweet Dough
  • 2 tablespoons melted butter
  • 1 cup of milk, warmed to 115 degrees
  • ⅓ cup water, warmed to 115 degrees
  • ¼ cup white sugar
  • 2¼ teaspoons of bread machine yeast or rapid rise
  • 3¼ cups all-purpose flour, plus extra for your work surface
  • 2 tsp of salt
  • ½ cup of toasted pecans
  • ½ cup of plumped up raisins ( boiled or soaked in water)
  • Brown Sugar Coating
  • 1 cup packed brown sugar
  • 2½ teaspoons ground cinnamon
  • ½ cup of melted butter
Instructions
  1. Preheat your oven for rising, turn it on to 175 degrees then turn it off when it’s heated, this is as warm as it should get.
  2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
  3. This recipe is as easy to do by hand as it is by mixer, so pick your poison.
  4. If you would like to use a stand mixer, mix flour and salt into the mixer bowl that is fitted with a oiled dough hook. Oiling the hook makes sure the dough doesn’t climb the hook and go all crazy on you. Works like a charm!
  5. Using the lowest setting, start the dough hook going and slowly add the milk mixture. After dough comes together, increase speed to medium and let your dough hook do the work until the dough is shiny and smooth, about 6 to 7 minutes. The dough should be slightly sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour. It should just barely stick to your hands, nothing more. Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball.
  6. If you are ready for a workout and want to do this by hand, mix flour and salt in large bowl. Make a well in the flour, then add the milk mixture, pouring into the well. Using a wooden spoon, stir until the dough is difficult to stir and it’s almost a ball in the middle of the bowl. Turn out onto lightly floured work surface and begin to knead, incorporating any loose scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes, giving those arms a workout and a half! Shape into a round ball.
  7. Take the ball of dough and place in a well oiled bowl, covering it up. Put it the oven and let the dough rise until doubled in size, anywhere from 45-60 minutes.
  8. When that is done, grease your bundt pan and set aside.
  9. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square.
  10. Once you have that 8×8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares.
  11. Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
  12. Melt the ½ cup of butter in a bowl.
  13. In a larger bowl combine the brown sugar and 2½ tsp of cinnamon.
  14. Rolls a dough square into a ball, dip it in the butter, dip it in the sugar mix then place it in the bundt pan.
  15. Stagger the layers.Build like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place ever, building a lovely wall of dough. Sprinkle a few raisins and pecans between each of the layers, however you want.
  16. In about 45-50 minutes the dough will rise almost to the top of the pan.
  17. Time to bake! After you remove the pan from the oven preheat it to 350 then get those babies back in there to bake.
  18. This took about 22-25 minutes in my oven.
  19. The bread will look slightly dark – watch out, you can overcook this!- and crisp on the outside.

 

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