📖 Recipe
Monkey Bread
Monkey bread, made from scratch! This delicious homemade monkey bread includes whole wheat flour, but is still soft and tender! No cans of biscuits needed.
Servings: 12
Ingredients
Dough
- 13.5 ounces all-purpose flour (~3 cups)
- 4.75 ounces whole wheat flour (~1 cup)
- 1 teaspoon salt (a little less if you use margarine)
- 2 ¼ teaspoons active dry yeast
- 1 ¼ cup milk (I used 2%)
- ¼ cup honey
- 2 tablespoons margarine/butter (melted if you don't use a stand mixer to mix your dough)
Cinnamon Sugar
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons milk
- 2 tablespoons melted margarine/butter
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla
Instructions
Dough
- Combine flours, salt, yeast, milk, honey, and margarine in the bowl of a stand mixer. Mix on low with the dough hook until just combined, then knead on medium speed for about 8 minutes, until dough is smooth and elastic. Dough will form a medium windowpane if stretched out. Scrape dough into a greased bowl, cover with plastic wrap, and store in the fridge overnight to let the dough rise. (Alternatively, let rise in a warm place for about an hour, until dough has doubled in size.)
Cinnamon Sugar and Assembly
- The next day, pull the dough out from the fridge to take off some of the chill, if possible. Gently deflate dough and pull off small pieces to roll into 1-inch balls.
- Combine granulated sugar, brown sugar, and cinnamon. Separately, combine 3 tablespoon milk and melted margarine. Dip each ball into milk mixture, roll in cinnamon sugar, and place in a very well-greased 12-cup Bundt pan. Do not pack them in; they will need some room to rise. Once all balls are in the pan, sprinkle any remaining sugar mixture over them (but discard remaining milk mixture). Cover pan with plastic wrap, and place in a warm place to rise for 60-90 minutes, until dough has about doubled in size. This may take longer if either your dough and your kitchen are cold.
- Heat oven to 350F and bake monkey bread for 25 minutes, until golden. Let pan cool for 5 minutes away from heat. Place a plate over the pan and invert; let the pan remain there for a minute, and the bread will slide out if you've greased the pan well.
Glaze
- Combine powdered sugar, 1 tablespoon milk, and vanilla. Drizzle slowly over the top of the bread. Serve warm.
Notes
Adapted from Cooking Light magazine
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