Preparation time:

10 minutes

Total time:

35 minutes

Makes:

12 Servings

 
Angus Fergusson

Ingredients

FOR SWEET DOUGH:
• 3 cups all purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp quick-rise yeast
• 1 tsp salt
• 1/2 cup hot milk (120F to 130F)
• 2 tbsp unsalted butter, at room temperature
• 1 egg, at room temperature

FOR MONKEY BREAD:
• 1/3 cup unsalted butter, melted
• 3/4 cup packed brown sugar
• 1 1/2 tsp ground cinnamon
• 1 cup icing sugar
• 1 to 2 tbsp milk

Instructions

• To make sweet dough:
  Whisk 1 cup flour with 1/4 cup granulated sugar, yeast and salt in a large bowl. Whisk in milk, 1/3 cup hot water, 2 tbsp butter and egg. Using a wooden spoon, stir in 1 3/4 cups flour and continue stirring until dough starts to come together. Knead dough in bowl until smooth and not sticky, adding remaining flour as needed, 3 to 4 min. Cover loosely with a damp kitchen towel and let rest until dough is doubled in size, about 1 hour.
• To make Monkey Bread:
  Preheat oven to 350F. Spray a 10-in. Bundt pan lightly with oil.
• Pour butter in a shallow dish. Stir brown sugar with cinnamon in a medium bowl. Shape Sweet Dough into 1-in. balls. Dip each ball in butter, then coat in sugar mixture. Stack in Bundt pan, staggering each layer like bricks. Pat down. Sprinkle any remaining butter and sugar over dough.
• Bake in centre of oven until deep golden brown, about 25 min. Transfer to a rack. Let stand 5 min, then flip onto a plate.
• Sift icing sugar into a medium bowl. Stir in milk, 1 tbsp at a time, until smooth. Drizzle glaze over warm Monkey Bread. Serve immediately.

Nutrition (per Serving)

calories

201 

protein

4 g

carbohydrates

39 g

fat

3 g

fibre

1 g

sodium

172 mg