Monkey Bread from Scratch Recipe

Prep Time::25 mins

Cook Time::35 mins

Additional Time:: 1 hr 30 mins

Total Time:: 2 hrs 30 mins

Servings::10

Yield::1 10-inch bundt pan

Ingredients

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Original recipe (1X) yields 10 servings

1 teaspoon vegetable oil, or as needed

Dough:

¼ cup warm water

2 ½ teaspoons active dry yeast

1 teaspoon white sugar

3 ½ cups all-purpose flour

¾ cup milk, warmed

1 large egg

3 tablespoons white sugar

2 tablespoons melted butter

1 teaspoon salt

½ teaspoon vanilla extract

Coating:

1 ½ cups brown sugar

1 ½ teaspoons ground cinnamon

½ cup butter, melted

Directions

Lightly grease a fluted tube pan (such as Bundt) with vegetable oil; set aside.

Make dough: Combine warm water, yeast, and 1 teaspoon sugar in a large bowl. Let stand until bubbly and foamy, about 5 minutes.

Stir in 1 cup flour, warm milk, egg, 3 tablespoons sugar, butter, salt, and vanilla extract until combined. Add remaining 2 1/2 cups flour. Mix and knead until dough comes together in a ball. Cover with plastic wrap and let rise in a warm place for 30 minutes.

Turn dough out onto a lightly floured surface and punch down gently to deflate. Divide dough into small or medium balls.

Make coating: Mix together brown sugar and cinnamon in a small bowl. Dip each dough ball in melted butter, remove with a fork, then roll in cinnamon sugar mixture until well coated.

Arrange coated dough balls in the prepared pan. Cover with plastic wrap or a damp cloth and let rise until almost doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a large plate; cool for 10 minutes before serving.

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