Рецепт Cinnamon Sugar Monkey Bread
With a name like Monkey Bread, one might expect there to be bananas involved.
But there aren’t. And that’s a good thing. Bananas can make my stomach turn. Especially in the morning. And they don’t go with coffee. I suppose the Monkey comes in since you eat this with your hands.
And that may or may not be a good thing, depending on the type of company you keep. Luckily, I made this recipe for brunch with people who I feel totally comfortable picking after and stuffing my face full of cinnamon-y goodness in front of.
Mid -feast the Omnivore suggested a glaze would take the monkey bread up a notch, so I whipped a quick batch up using leftover butter from the recipe, powdered sugar, water, and a dash of vanilla extract.
None of us eating this breakfast had eaten Monkey Bread before, but we’ll definitely be eating it again!
Monkey Bread (adapted from The Kitchen Magpie)
Ingredients
- 2 tablespoons melted butter
- 1 cup of milk, warmed to 115 degrees
- 1/3 cup water, warmed to 115 degrees
- 1/4 cup white sugar
- 2 1/4 teaspoons active dry reast
- 3 1/4 cups all-purpose flour, plus extra for your work surface
- 2 tsp of salt
- Brown Sugar Coating
- 1 cup packed brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 cup of melted butter
Instructions
In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
Mix flour and salt into a stand mixer bowl that is fitted with a oiled dough hook.
Using the lowest setting, start the mixer and slowly add the milk mixture.
After dough comes together, increase speed to medium and work the dough until it is shiny and smooth, about 6 to 7 minutes.
Turn dough onto lightly floured counter and knead briefly to form a smooth, round ball. Add a tablespoon of flour, if necessary.
Take the ball of dough and place in a well oiled bowl, covering it with plastic wrap.
Let the dough rise until doubled in size, anywhere from 45-60 minutes.
When that is done, grease your bundt pan and set aside.
Take out the dough and on a lightly floured work surface.
Melt the ½ cup of butter in a bowl.
In a larger bowl combine the brown sugar and 2½ tsp of brown sugar.
Pinch off small rounds of dough and rolls into a ball about the size of a large marble. Dip it in the butter, dip it in the sugar mix then place it in the bundt pan.
Stagger the layers like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place.
Preheat oven to 350 degrees while dough rises in the bundt pan.
In about 45-50 minutes the dough will rise almost to the top of the pan.
Bake at 350 degrees for 22-25 minutes.
The bread will look slightly dark and crisp on the outside. Do not overcook!