Monkey Bread - take the time and make it :)

What fun and whoever you serve it to, will ask over and over again for the recipe !! Some people say the recipe came from the monkey-puzzle tree. Anyway, when served, everybody just gets to pull a piece of gooey goodness that tastes great!

Dough
2 TBLSP unsalted butter, softened, plus 2TBLS melted
1 c warm milk
1/3 c warm water
1 pkg rapid rise yeast
1/4 c granulated sugar
3 1/4 c all purpose flour
2 tsp salt

Brown Sugar Coating
1 c packed light brown sugar
2 tsp ground cinnamon
8 TBLSP unsalted butter, melted

Turn your oven to 200 degrees, then turn it off. Butter a bundt pan with 2 T of softened butter - set aside.

Mix milk, water, melted butter, sugar and yeast. Mix your flour and salt in standing mixer - turn to low and add in the warm milk mixture. As the dough comes together increase the speed and mix until the dough is shiny - about 6 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth round ball. Place dough in bowl (oiled) , cover and let rise in warmed oven for 1 hour.

While it's rising, mix the brown sugar and cinnamon in a bowl. Put the melted butter in a second bowl. Set both aside.

When the dough has risen, take it out and form into a big square - take a knife or scraper and cut into 64 pieces (8 x 8 =64 so that's your guide) Pick up each piece and roll into a ball; dip each ball into the butter and put it in the brown sugar/cinnamon mix. Put each ball into the bundt pan until they're all done - I know it seems involved, but it really goes fast :)

Cover the filled bundt pan with saran wrap and place in the turned off warm oven until they've risen again - about 1 hour.

Take your pan out and heat the oven to 350 degrees - take off the saran wrap and pop the bundt pan in for about 30 or 35 minutes until it's all brown and bubbly on the edges. Cool in pan for 5 minutes and turn it out onto a platter. You can glaze it with confectioners sugar and milk mixture, but we don't. Serve this warm - Yum, yum, yum!!!!

Dea

Recipe is from Bridget Lancaster




This message was edited Mar 17, 2006 6:15 AM