Monkey Bread Recipe
Servings: 8
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Ingredients
- Dough
- 4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted
- 1 cup milk, warm (about 110 degrees F)
- 1/3 cup water, warm (about 110 degrees F)
- ¼ cup granulated sugar
- 1 package instant yeast
- 3¼ cups all-purpose flour, plus extra for work surface
- 2 teaspoons salt
- Sugar & Cinnamon
- 1 cup sugar + 3 tsps of powdered cinnamon
- Butter & Sugar Topping
- 2 stick of butter
- 1/2 cup of light brown sugar
Directions
- Brush a bundt pan with butter, generously, then set aside.
- In a bowl, combine warm milk, warm water, melted butter, sugar and yeast.
- In a mixing bowl, mix flour and sugar together suing a dough hook. Then slowly add the milk and water mixture. Keep mixing in medium settings until the dough comes together. About 6-7 minutes.
- Lightly flour a counter space. Knead and from into a smooth ball. Lightly grease a large bowl, throw the dough ball inside then cover with a saran wrap. Put the bowl in a draft-free area and let it rise to double the size for 50-60 minutes.
- After 50-60 minutes, dough should have doubled in size. Gently lift it up from the bowl then place in a lightly floured surface.
- Preheat the oven to 350 degrees.
- Roll the dough flat to form a rectangle. No need to use a rolling pin. Just stretch the dough on the sides to get the shape.
- Cut the dough in strips, then turn it the other side to cut the opposite strips. Then form each sm dough from the strips into a ball.
- In a large ziploc bag, combine 1 cup of white sugar and 3 teaspoons of powdered cinnamon. Dump the dough balls into the bag, shake it all around to coat the balls with the sugar and cinnamon mixture. Transfer the coated dough balls into the greased bundt pan.
- Melt butter in a small pot. Add light brown sugar, stir together. Pour the whole thing into the bundt pan.
- Bake it in the oven for 35 minutes or until the top is golden brown. After baking, let it sit for 15 minutes before turning it over onto a platter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 645 | |
| Calories from Fat 367 | 57% |
| Total Fat 41.8g | 52% |
| Saturated Fat 26.11g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 856mg | 36% |
| Potassium 148mg | 4% |
| Total Carbs 61.77g | 16% |
| Dietary Fiber 1.6g | 5% |
| Sugars 21.65g | 14% |
| Protein 7.17g | 11% |
