Tuesday, March 2, 2010

What's Cooking: Monkey Bread

This is originally from Martha Stewart but I found it via angry chicken. I thought her idea of including cinnamon into the dough itself was great. I'm always disappointed once the tasty outside is gone, leaving only the plain bread. I don't bother rolling the dough anymore (I've made this a few times now...) I just cut it up with a pastry cutter (or a floured knife would be fine too). This is much faster too. Another change I make is in the coating. I leave out the nuts and just kind of dunk a bunch of the dough pieces in and then move them into the pan, bringing some of the gooey-ness along. I have been leaving off the icing as well. I feel like it's enough as it is.

Just because this is a yeast based bread, don't skip it. I have made several different kinds of yeast breads and this one is REALLY easy, dare I say, fool proof... Give it a try. This is fun for kids to help with too. They can be involved in lots of the steps. Especially the messy ones...

Monkey Bread makes one loaf

  • 1/4 cup warm water
  • 3 1/4 cups flour
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 cup granulated sugar, plus pinch for yeast
  • 3/4 cup milk, warmed
  • 2 tablespoons shortening, plus more for pan and bowl
  • 1 package yeast
  • 1 stick butter, melted
  • 1/2 cup nuts, chopped
  • 2 teaspoons ground cinnamon
  • 3/4 cup light-brown sugar
  • 2 cups confectioners' sugar
  • 1/4 cup milk


  1. Put the warm water and a pinch of sugar in small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
  2. Place shortening, warm milk, sugar, salt, and egg in mixer bowl. Grease Bundt pan and a medium bowl.
  3. Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.
  4. Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons of nut mixture in Bundt pan. Cut dough into 1/2-inch pieces. Roll into balls.
  5. Dip balls in butter, then roll in nut mixture; place in prepared Bundt pan.
  6. Cover with plastic wrap; let rise about 1 hour or until doubled in size.
  7. Preheat oven to 350 degrees. Bake 30 to 35 minutes. Let cool 15 minutes in pan.
  8. Turn bread out of pan; cool 20 minutes on rack or plate.
  9. Make icing: In small bowl, stir milk into confectioners' sugar. Drizzle over bread.
From Martha Stewart Kids

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