Monkey Bread
Pull-apart caramel cinnamon monkey bread with a rich buttery yeast dough, rolled in cinnamon sugar and baked until golden.
via bonappetit.com
Ingredients
- 2 sticks unsalted butter
- 0.33 cup whole milk
- 1 envelope active dry yeast
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1 tsp kosher salt
- 5 large eggs
- 2 unsalted butter
- — whole milk
- — active dry yeast
- — all-purpose flour
- — sugar
- — kosher salt
- 0.75 cup granulated sugar
- 1 tbsp ground cinnamon
- 6 tbsp unsalted butter
- — granulated sugar
- — ground cinnamon
Equipment
- small saucepan
- stand mixer
- dough hook
- large bowl
- 10-inch tube pan
- Bundt pan
- shallow bowl
- small bowl
- oven
- serving plate
Instructions
Dough
2 sticks unsalted butter 0.33 cup whole milk 1 envelope active dry yeast 3 cups all-purpose flour 3 tbsp sugar 1 tsp kosher salt 4 large eggs
Cut the unsalted butter into 1-inch pieces. Set aside.
Heat the whole milk in a small saucepan until 110-115 F.
Sprinkle the active dry yeast over the warm milk and let bloom for 5 minutes until foamy.
Combine the all-purpose flour , sugar , and kosher salt in the bowl of a stand mixer fitted with a dough hook .
Add the yeast mixture and large eggs . Mix on low speed until a shaggy dough forms, then increase to medium-high and beat for 5 minutes .
Gradually add the butter pieces one at a time, mixing until each piece is fully incorporated before adding the next.
Transfer the dough to a lightly oiled large bowl . Cover with plastic wrap and let rise at room temperature until nearly doubled, 55 minutes .
Punch down the dough, cover tightly, and freeze for 25 minutes to firm up for easier handling.
Assembly
0.75 cup granulated sugar 1 tbsp ground cinnamon 6 tbsp unsalted butter
Coat a 10-inch tube pan or Bundt pan with butter and dust with sugar.
Mix the granulated sugar and ground cinnamon in a shallow bowl .
Melt the unsalted butter in a small bowl and let cool slightly.
Turn the chilled dough onto a lightly floured surface. Roll out into a 12x6-inch rectangle. Cut into a grid to make 72 small pieces.
Roll each piece into a ball. Dip each ball into the melted butter, then roll in the cinnamon sugar mixture to coat.
Arrange the coated balls in the prepared pan in even layers.
Cover the pan loosely with plastic wrap and let rise until puffy and nearly doubled, 45 minutes .
Bake
Preheat the oven to 350 F.
Bake the monkey bread for 30 minutes until the top is deep golden brown and a thermometer inserted into the center reads 190 F.
Let cool in the pan for 5 minutes , then invert onto a serving plate . Serve warm with caramel sauce for dipping. Pull apart with your hands — no knife needed.
View Cooklang Source
---
title: Monkey Bread
description: "Pull-apart caramel cinnamon monkey bread with a rich buttery yeast dough, rolled in cinnamon sugar and baked until golden."
servings: 12
time: 3 hours
tags: [bread, baking, dessert, cinnamon, monkey-bread, yeast]
cuisine: american
difficulty: medium
source: "https://www.bonappetit.com/recipe/monkey-bread"
---
== Dough ==
@unsalted butter{2%sticks}
@whole milk{1/3%cup}
@active dry yeast{1%envelope}
@all-purpose flour{3%cups}
@sugar{3%tbsp}
@kosher salt{1%tsp}
@large eggs{4}
Cut the @unsalted butter{} into 1-inch pieces. Set aside.
Heat the @whole milk{} in a #small saucepan{} until 110-115 F.
Sprinkle the @active dry yeast{} over the warm milk and let bloom for ~bloom{5%minutes} until foamy.
Combine the @all-purpose flour{}, @sugar{}, and @kosher salt{} in the bowl of a #stand mixer{} fitted with a #dough hook{}.
Add the yeast mixture and @large eggs{}. Mix on low speed until a shaggy dough forms, then increase to medium-high and beat for ~knead{5%minutes}.
Gradually add the butter pieces one at a time, mixing until each piece is fully incorporated before adding the next.
> The dough will be very sticky and shiny — this is normal.
Transfer the dough to a lightly oiled #large bowl{}. Cover with plastic wrap and let rise at room temperature until nearly doubled, ~first rise{55%minutes}.
Punch down the dough, cover tightly, and freeze for ~chill{25%minutes} to firm up for easier handling.
== Assembly ==
@granulated sugar{3/4%cup}
@ground cinnamon{1%tbsp}
@unsalted butter{6%tbsp}
Coat a #10-inch tube pan{} or #Bundt pan{} with butter and dust with sugar.
Mix the @granulated sugar{} and @ground cinnamon{} in a #shallow bowl{}.
Melt the @unsalted butter{} in a #small bowl{} and let cool slightly.
Turn the chilled dough onto a lightly floured surface. Roll out into a 12x6-inch rectangle. Cut into a grid to make 72 small pieces.
Roll each piece into a ball. Dip each ball into the melted butter, then roll in the cinnamon sugar mixture to coat.
Arrange the coated balls in the prepared pan in even layers.
Cover the pan loosely with plastic wrap and let rise until puffy and nearly doubled, ~second rise{45%minutes}.
== Bake ==
Preheat the #oven{} to 350 F.
Bake the monkey bread for ~bake{30%minutes} until the top is deep golden brown and a thermometer inserted into the center reads 190 F.
Let cool in the pan for ~cool{5%minutes}, then invert onto a #serving plate{}. Serve warm with caramel sauce for dipping. Pull apart with your hands — no knife needed.