Sticky Monkey Bread

Sticky Monkey Bread 1


For as much as a sweet-advocate and brunch-lover I am, I was just as shocked as my boyfriend to find that I had never heard of the American classic, monkey bread. With the recent arrival of Spring (yay!) and Easter on its way this weekend, this sweet, doughy, pull-apart confection will be a hit at your brunch. If making dough from scratch and using yeast scares you a bit- fear not! This recipe is straightforward and simple, it will have you licking the cinnamon sugar off your fingers in no time!

Sticky Monkey Bread 2
Sticky Monkey Bread 3

Sticky Monkey Bread
Adapted from Bobby Flay

Dough:
1 package (1/4 ounce) active dry yeast
1/4 cup water (warmed 110 Degrees F to 115 Degrees F)
5 cups all-purpose flour
1 to 1/4 cups warm 2% milk(warmed 110 Degrees F to 115 Degrees F)
1/3 cup unsalted butter, melted, plus more for greasing
1/4 cup sugar
1 teaspoon salt
2 eggs

Assembly:
3/4 cup sugar
1 1/2 Tablespoons cinnamon
1/2 cup unsalted butter, melted
1/4 cup chopped pecans

For the dough: 
Dissolve the yeast in the water in the bowl of a stand mixer. Add 3 cups of the flour, the milk, butter, sugar, salt and eggs. Beat on medium speed for 3 minutes. Stir in enough of the remaining flour to form a firm dough. Turn out onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover let rise for two hours.

For Assembly:

Punch the risen dough down and shape into 40 balls (1 to 1 inches in diameter). Mix together the sugar and cinnamon in a shallow bowl. Pour the melted butter into another bowl. Roll the balls in the butter and then roll in the cinnamon-sugar mixture. Place 20 balls in the bundt pan and top with pecans. Lastly, place the final 20 balls of dough into the pan. Top with pecans and a drizzle melted butter over the pecan-topped balls. Cover the bundt pan and let rise until doubled, about 45 minutes.
Preheat the oven to 350 degrees F.
Bake until the top is a deep golden brown, 45 to 50 minutes. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Bon Appetit!

Xo, d.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comments

  1. Mmmmmmm! I LOVE Monkey Bread! This looks amazing! Can't wait to try the recipe!

    Posted 3.30.13 Reply
%d bloggers like this: