Monkey Bread

Saturday, December 25, 2010
Here's a scrumptious breakfast recipe to try for a special day like this=)

Monkey Bread is a dangerous, dangerous thing. It's right up there with cinnamon rolls and it's just as hard to stop eating once you've gotten started. It is something you can really only make once a year, two times tops. It's evil. Pure evil. Yet, at the same time, it's a beautiful, beautiful thing.

If you have some left over dough (which I did), then this is what you should do. Hav
e a brief talk with yourself and decide that this will be your annual monkey bread allowance. It is truly best to make monkey bread with homemade dough as opposed to store bought. It's so much more satisfying and healthy, but to each his own.

I will admit its not that fast to make. The process of dipping in butter, then the sugar mixture was a tad tiring. But it's all worth it, trust me. And once you put the cream cheese gl
aze on top, all bets are off. You turn into an animal. You cannot be tamed.

Monkey Bread with Cream Cheese Glaze

found at Butter + Cream

4 tablespoons (1/2 stick or 2 ounces) unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)

1 cup milk, warm (around 110 degrees, but don't sweat having a precise temperature. Just try to make sure it's warm to the touch, but not hot)

1/3 cup water, warm

1/4 cup granulated sugar

1 package or 2 1/4 teaspoons rapid rise, instant or bread machine yeast (I used rapid rise)

3 1/4 cups all-purpose flour, plus extra for work surface

2 teaspoons table salt

Brown Sugar Coating
1 cup packed light brown sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter (1 stick or 4 ounces), mleted

Cream Cheese Glaze
3 ounces cream cheese, softened

3 tablespoons powdered sugar, plus extra if needed

2 tablespoons milk, plus extra if needed

1/4 teaspoon vanilla extract

Get oven and pan ready: Adjust oven rack to medium-low position and heat oven to 200°F. When oven reaches 200, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

Make dough: In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.

To proceed with a stand mixer, mix flour and salt in standing mixer fitted with dough hook.
Turn machine to low and slowly add milk mixture. After dough come
s together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into anything cohesive, add an additional 2 tablespoons flour.) Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.

To proceed by hand, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy sc
raps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.

Coat large bowl with nonstick cooking spray or a tablespoon of neutral oil. Place dough in bowl and coat surface of dough with more cooking spray or oil. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.

Make brown sugar coating: Place melted butter in one bowl. Mix brown sugar and cinnamon in a second one.

Form the bread: Flip dough out onto floured surface and gently pat into an 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. Separate them from the rest of the “grid” as you cut them into small pieces.

Working one at a time, use a fork to dip each piece in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan.

Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

Bake bread: Remove pan from oven and heat oven to 350°F. Unwrap pan and bake until top is golden brown, 25-30 minutes. Cool in pan for 5 minutes (no longer, or you’ll have trouble getting it out) then turn out on platter and allow to cool slightly, about 10 minutes.

Make glaze: Beat cream cheese with powdered sugar until smooth and light
. Add milk and vanilla, then taste and adjust — you’re looking for something that tastes equally tangy and sweet, and texturally thin enough to drape over the bread but thick enough that it will not just roll off completely.

Drizzle the glaze over warm monkey bread, letting it run over top
and sides of bread. Serve warm.


Post a Comment