What better way to spend the holidays than with some warm and comforting monkey bread, which takes less time to make than the usual recipes? This is a recipe adapted from myjoyinchaos.com and makes two large servings in two 8-inch ramekins!
Ingredients:
Monkey Bread Dough:
- 1 tbsp butter, melted
- 3/4 cup milk (184g)
- 3 tbsp white sugar (38g)
- 1 tsp active dry yeast
- 1 3/4 cup flour* (224g)
Cinnamon-Sugar Coating
- 4 tbsp butter, melted (57g)
- 1/4 cup white sugar (50g)
- 1 tsp cinnamon sugar
Instructions:
Preheat the oven to 50 C, grease one large baking dish or two smaller ones.
In a medium-sized bowl, microwave the milk for 30 secs until slightly warm to touch.
Combine the milk, melted butter, and sugar together. Add the yeast
In a large separate bowl, measure at 1 3/4 cups of four. Slowly pour the wet into the dry.
As you combine the mixtures, slowly add in 1/4 cup of flour, until the dough because less sticky. Add as much flour as needed.
Cover the dough in cling film and place in the heated oven * Proof for 45 minutes.
Whilst the dough is proofing, combine the white sugar and cinnamon. In a separate bowl, melt the butter.
After 45 minutes, change the temperature settings to 200 C (392F) sprinkle flour, and a clean smooth surface. Place the dough onto the floured surface, and cut dough into 1-inch dough balls.
First, place the dough ball into the melted butter, then, cover it with the cinnamon sugar. Repeat these steps until all the dough balls have been covered.
Place the dough balls into the greased baking dish(es). Once the baking dishes are filled, combine the remaining cinnamon sugar and melted butter, and pour the butter-sugar mixture onto the dough balls.
Bake the monkey bread for 20-30 minutes, until the dough is cooked through and the sugar mixture is bubbling.
Serve warm with icing sugar (optional) with friends and family. Enjoy!
* more flour might be needed if the dough is too sticky
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