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
Adapted from Bobby Flay
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
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.