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Wednesday, June 25, 2014

MONKEY BREAD





Monkey bread has become a new favorite in our house. I made it before dinner last night and had planned on serving it for dessert but my family started to dig in before I could even get it iced. We ended up eating half of it before dinner and decided it was best hot and gooey right out of the oven. 

For the dough:

6 1/2 to 7 1/2 cups flour (I usually start with 6 and add gradually, if needed)
6 tblsp. sugar
1 1/2 tsp. salt
4 1/2 tsp. yeast
1 cup milk
3/4 cup water
1/3 cup butter
3 eggs, room temperature
1 tsp. vanilla

Mix dry ingredients in bowl (whichever you will use to mix, either a Bosch or Kitchenaid). Combine milk, water, and butter in a small saucepan until scalding. Pour warm liquids into dry ingredients and mix. While on low speed, add eggs (one at a time) and vanilla. Mix until the sides of the bowl are clean then five more minutes with dough hook. Cover and rise for 30 minutes.

For the sauce:

1/2 cup brown sugar
1 cup butter
2-3 tsp. cinnamon
1 cup sugar

Melt all ingredients together, either over stove or in microwave. Make sure to mix well.

Once the dough is risen, cut into pieces (bite size) and mix with sauce. This can be done by hand with a bowl and spoon or put dough pieces into gallon sized Ziploc bag, pour sauce over, seal, and shake bag. 

Pour into bundt pan (make sure to coat with cooking spray) and bake at 350 degrees for 30-40 minutes. Let cool for at least 10 and turn over over onto cake tray.

For the icing:

3 cups of powdered sugar
1 tsp. vanilla
2 tbsp. Karo syrup
Splash of half and half

Combine with an electric mixer. Add more half and half to get the consistency smooth. Cover top of cake in icing. Enjoy!

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