Tuesday, January 17, 2012

No Monkeying around with Monkey Bread




This is a huge favorite in our house. Best known as the pull apart sweet dough, this breakfast addition is super wonderful. Most people will make it with pre-bought biscuit dough , but I prefer to cut down the calories a little bit. It's high enough with the calories it has in it now........ This is still easy to make so give it a try!



The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm



MONKEY BREAD (Adapted from Cook's Illustrated)


Ingredients

For the Dough
2 tablespoons unsalted butter, softened, plus 2 tablespoons melted
1 cup warm milk

1/3 cup warm water
1/4 cup granulated sugar
1 package rapid-rise yeast or instant yeast
3 1/4 cups all-purpose flour

2 teaspoons table salt


For the Sugar Coating
1 cup sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted


For the Glaze
1 cup confectioners' sugar
2 tablespoons milk


DIRECTIONS
For the Dough:
**Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
**In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.



For the Sugar Coating:
**While dough is rising, mix sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.



To Form the Bread:
** Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. (See photos 1 and 2 below.)
**Following photo 3 below, roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in sugar mixture layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

**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.
**Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.


For the Glaze:



** While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.



0 Others Say::