STICKY BUN MONKEY BREAD
Monkey bread is a hybrid of several classic treats: sticky buns, cinnamon rolls and a Hungarian coffee cake called aranygaluska. Since it bakes up high in a Bundt pan, the presentation is pretty spectacular. You can slice it, but it's more fun to just put it on the table, sit down and join your brunch guests in pulling off one little dough ball after another.
Provided by Julia Moskin
Categories quick breads, dessert
Time 2h
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- In the bowl of a mixer, dissolve yeast in 1/4 cup of the warm milk. Add the remaining warm milk, sugar, salt, butter and eggs.
- Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding flour if necessary until dough is stiff and slightly tacky, 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover loosely with a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours.
- Make the sauce: In a saucepan, melt butter over medium heat. Add sugar and stir constantly until simmering and the butter has melted. Pour in cream (it will bubble up) and cook until thickened, 3 to 5 minutes. Taste and add cream and pinches of salt to taste. Turn off heat and set aside.
- Brush a medium or large Bundt pan, preferably nonstick, with some of the melted butter. Combine the sugar, cinnamon and salt in a bowl and mix well. Rewarm the caramel sauce over low heat.
- Once dough has doubled in size, turn it onto floured surface and knead for 3 minutes. Cut or pull off small pieces, each weighing about 1/2 ounce/15 grams, and roll them gently into balls. Set aside on a baking sheet.
- To assemble, dip about half of the balls in melted butter, roll in sugar mixture, and fit them snugly into the pan, occasionally adding a sprinkle of pecans. Pour about a quarter of the sauce over the sugared dough balls. Repeat with remaining dough balls, pecans and another quarter of the sauce. Reserve the remaining sauce.
- Cover and let rise at room temperature for 30 minutes to 1 hour, until puffy. (The monkey bread can be made up to this point up to 24 hours in advance and refrigerated overnight.)
- Heat oven to 375 degrees. Bake for 30 to 35 minutes, until golden and bubbling around the edges. Let cool on a rack for 5 to 10 minutes, then invert onto a platter.
- Meanwhile, reheat the remaining caramel sauce and drizzle or spoon it over the top of the monkey bread until it runs down the sides. (Any remaining sauce can be passed at the table, for dipping.) Serve warm or at room temperature, with hot coffee or tea and plenty of napkins.
Nutrition Facts : @context http, Calories 896, UnsaturatedFat 12 grams, Carbohydrate 131 grams, Fat 38 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 23 grams, Sodium 564 milligrams, Sugar 78 grams, TransFat 1 gram
ORANGE STICKY BUN MONKEY BREAD
In this citrusy twist on the traditional dish, orange adds a bright component to the buttery rich biscuits.
Provided by Food Network Kitchen
Time 55m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
- Cut the biscuits into quarters. Combine the sugar, cinnamon and orange zest in a large bowl and stir together.
- Working in batches, toss one-third of the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the pecans. Repeat to make two more layers of biscuits rolled in sugar and the pecans. Sprinkle the top with any leftover sugar mixture and drizzle with any leftover butter.
- Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
STICKY BUN MONKEY BREAD
This is so easy and was scarfed up in no time by my boyfriend! Note: you may need to shield the top with aluminum foil the last 5 minutes of cooking to prevent burning the top.
Provided by Hippie2MARS
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the butter, vanilla and syrup and set aside.
- Combine the brown sugar, orange peel, cinnamon and nuts in another bowl and mix well to coat the nuts.
- Liberally spray a Bundt pan with non-stick cooking spray
- Pour 1/2 of rhe syrup mixture in the pan and sprinkle 1/2 the brown sugar/nut mixture over it.
- Arrange the biscuits around the pan in a circle, overlapping each other.
- Top with remaining syrup mixture and sprinkle remaining brown sugar/nut mixture on top.
- Bake at 375 for 20-25 minutes.
- Allow to rest in pan for 1-2 minutes.
- Invert onto a plate and pull off pieces to serve.
Nutrition Facts : Calories 473.2, Fat 23, SaturatedFat 6.9, Cholesterol 16, Sodium 842.4, Carbohydrate 62.8, Fiber 1.7, Sugar 23.6, Protein 6.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love