Monkey Bread


The other day I asked what folks served on Christmas morning.   A large number of people answered Monkey Bread, which I was unfamiliar with and decided to try.  So – I dug out some of my favorite bread books.   In the hippie “Bread Baking” (my favorite!) there was a recipe but it was not for a cinnamon / brown sugar type.   I changed it and this is the result:

Monkey Bread

2 1/4 tsp Active Dry Yeast
1/4 C warm water
1 C milk
1 C butter (divided in two half cups)
2 T sugar
3 eggs
1 tsp salt
4 – 4 1/2 C all purpose flour
1 C Brown sugar
1/4 C chopped walnuts (optional)
1 tsp cinnamon

Sprinkle yeast into the warm water.  Let stand until dissolved.  In a small saucepan on low, heat milk and 1/2 C butter until warm and melted.   Pour into a mixing bowl and add sugar and eggs.   Beat until smooth.  Stir in dissolved yeast mixture and salt.   Add 1 cup flour and beat until smooth.   Gradually add remaining flour until forms a soft dough (should not be too sticky).   Turn out on a lightly floured board and knead until smooth & satiny.   Place dough in a well oiled bowl and butter the top – allow to rise in a warm place with a clean towel on top until doubled in size (45 minutes approximately).   When dough is doubled in size, melt your remaining 1/2 C of butter in a small bowl.  Set aside.  In another small bowl, mix brown sugar, walnuts (if desired) and cinnamon.    Remove your dough from the bowl and punch down.   Knead lightly.   Form a length with the dough and ‘cut’ into 2″ chunks using a pastry cutter or tear apart with your fingers.    Take each small 2″ ball of dough and dredge through melted butter, and then into brown sugar mixture.  Then, dropped into a well greased Bundt pan.   Continue until all dough is placed in Bundt pan.  Allow to rise again – approximately 30 minutes – in a warm place.   Bake at 350 for 35 minutes.    Just to put it completely over the top – I used a drizzle at the end when it was cooled from baking.   Half cup confectioners sugar + 1 – 2 teaspoons of milk, whisked.

monkey2Forming small pieces of dough!

Best old Bread Baking book ever….if you see a copy at Goodwill, pick it up. 

Finished product, ready for rising and the oven


Some other versions I found fun:

3 thoughts on “Monkey Bread

  1. It’s better with pecans!!!! Have had it for years and years.

    Also try a savory version with garlic butter and poppy seeds to go with soup

  2. Pingback: Monkey Bread Pizza | LauraLovingLife

  3. Pingback: Swedish Winter Coffee Bread – Kardemumma Krans – for After Holiday | Seattle Flour Child

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