Desserts

Monkey Bread

June 1, 2016

This is basically a cinnamon roll gone wrong in all the right ways! I dare you to sit this down in front of your friends and family and see what happens…It’s pure sticky cinnamon pull-apart madness!

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Begin by adding 1/4 cup of warm almond milk…

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…1/4 cup of warm water…

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…2 tbsp of honey…

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…and 1 tbsp of dry active yeast, to a large bowl or electric mixer. Give this a stir and let sit for 15 minutes, or until is becomes frothy on top.

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After the yeast has activated, add in 1/3 cup of unsalted butter (melted)…

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…2 large eggs…

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…and fresh vanilla. Mix on low to medium speed.

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While the mixer is running, add in 3 cups all-purpose flour, a little at a time until it is completely incorporated. 

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Once the dough is elastic and spongy, transfer it to a lightly floured service.  

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Kneed by hand for 5 minutes.

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Transfer it to a bowl coated in melted butter and give it a good toss.

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 Cover in plastic and let rest for 1-2 hours, or until it has doubled in size.

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With the dough proofed, transfer it to a lightly floured surface and dust in flour.

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Begin rolling it out until it is the thickness of two of your fingers, side-by-side.

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You may need to cut the dough in half depending on your work surface.

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When you reach the desired thickness, make a linked chain of dough by making indents several inches apart…

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…and then giving each section a couple of the twists, all the way down the line of dough.

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Transfer the chain of dough to a baking tray lined with parchment paper.  

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Give the dough a good brushing of butter…

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…and coat with a generous amount of cinnamon sugar (recipe below).

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Continue to fill the tray.

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Repeating the process. 

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Cover with a damp paper towel and allow to rise for another 30 minutes.

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Then transfer to the oven and bake for 30 minutes at 350°F, or until golden brown. Enjoy!

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Monkey Bread

Monkey Bread

Ingredients

  • Dough:
  • 1 tbsp dry active yeast
  • 1/4 cup warm milk
  • 1/4 cup warm water
  • 2 tbsp honey
  • 1/3 cup unsalted butter (melted)
  • 2 large eggs
  • pinch of salt
  • 3 cups all-purpose flour
  • Coating:
  • 1/2 cup brown sugar
  • 1/2 cups sugar
  • 1 tbsp ground cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Begin by adding 1/4 cup warm almond milk, 1/4 cup warm water, 2 tbsp honey, and 1 tbsp dry active yeast to a large bowl or electric mixer. Give this a stir and let sit for 15 minutes, or until is becomes frothy on top.
  2. After the yeast has activated, add in 1/3 cup unsalted butter (melted), 2 large eggs, and fresh vanilla. Mix on low to medium speed. While the mixer is running, add in 3 cups all-purpose flour, a little at a time until it is completely incorporated.
  3. Once the dough is elastic and spongy, transfer it to a lightly floured service. Kneed by hand for 5 minutes. Transfer it to a bowl coated in melted butter and give it a good toss. Cover in plastic and let rest for 1-2 hours, or until it has doubled in size.
  4. With the dough proofed, transfer it to a lightly floured surface, dust in flour, and begin rolling it out until it is the thickness of two of your fingers, side-by-side. You maybe need to cut the dough in half depending on your work surface.
  5. When you reach the desired thickness, make a linked chain of dough by making indents several inches apart, and then giving each section a couple of the twists, all the way down the line of dough.
  6. Transfer the chain of dough to a baking tray lined with parchment paper. Give the dough a good brush with butter and coat in cinnamon sugar (recipe below). Continue to fill the tray--repeating the process.
  7. Cover with a damp paper towel and allow to rise for another 30 minutes. Then transfer to the oven and bake for 30 minutes at 350F, or until golden brown. Enjoy!
http://www.byrontalbott.com/monkey-bread/

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| Top Left: KitchenAid Mixer | Top Middle: Mini Carafe | Top Right: Boos Cutting Board |

| Bottom Left: Mixing Bowls | Bottom Middle: Glass Bowl Set | Bottom Right: All-Clad Pan |

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