Tuesday, February 22, 2011
My New Favorite Monkey Bread!
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 of bread machine yeast or rapid rise
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
1. I love to use my bread machine so I just put in the melted butter, milk, water, sugar, salt, flour than yeast and place it on the dough cycle. (Easy enough.)
2. Take out the dough and on a lightly floured work surface roll it into a 8 inch by 8 inch square. Once you have that 8×8 square, mark off 8 sections, each way, so you are ending up with 64 lovely little squares. Cut the squares apart,making sure to separate them as you cut, they love to stick back together which defeats the purpose entirely.
3. Melt the 1/2 cup of butter in a bowl. In a larger bowl combine the brown sugar and 2 1/2 tsp of brown sugar. Rolls a dough square into a ball, dip it in the butter, dip it in the sugar mix then place it in the bunt pan. Stagger the layers. Build like you would build a brick wall, staggering the “bricks” so that the seams are not in the same place ever, building a lovely wall of dough.
4. Place the dough somewhere warm, the oven works perfectly. In about 45-50 minutes the dough will rise almost to the top of the pan. After you remove the pan from the oven preheat it to 350°F then get those babies back in there to bake for about 25 minutes. Serve warm and don't enjoy too much!