Monkey bread

66

PREP TIME

10 min

TOTAL TIME

35 min

Serves

12

Monkey bread

Angus Fergusson


Ingredients

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp quick-rise instant yeast
  • 1 tsp salt
  • 1/2 cup hot milk , 120 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 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.

How-to video

Nutrition (per serving)

  • Calories
  • 201,
  • Protein
  • 4 g,
  • Carbohydrates
  • 39 g,
  • Fat
  • 3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 172 mg.