Monkey Bread
Servings 32 pieces
Calories 83kcal
Equipment
- 9.5 or a 10-inch Bundt/tube pan
Ingredients
Dough
- ½ cup water warm
- 2½ teaspoon active yeast
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- 1 tablespoons brown sugar
- 1 large egg
- 2 tablespoonss unsalted butter melted
- ¾ cup whole milk warm
Coating
- 1½ cups brown sugar
- 1½ teaspoons ground cinnamon
- ½ cup unsalted butter melted
Instructions
- In a small cup combine warm water with yeast + 1 teaspoon of sugar. Let it set for a couple of minutes until it becomes bubbly and foamy.
- Stir in 1 cup of flour with salt, sugar, vanilla, egg, milk, yeast, and 2 tablespoons of melted butter. Mix well then add the rest of the flour and knead the dough until you get a smooth dough ball. Transfer the dough ball to a bowl and cover with plastic wrap. Let it sit for half an hour in a warm place or until it doubles in size.
- Turn dough into a lightly floured surface and deflate it a little. Divide dough into small-medium dough balls (I did 32).
- In a medium bowl combine the brown sugar with the cinnamon.
- Lightly grease a bundt pan with vegetable oil or baking spray.
- Dip each dough ball into melted butter, remove with a fork then roll in sugar mixture until it's all coated. Once all balls are coated and are in the bundt pan, cover the pan with plastic wrap or a damp cloth and let rise for 45 minutes or until the dough almost doubles in size.
- Preheat the oven to 350°F/180°C.
- Bake for 35 minutes in the preheated oven. Allow to cool for 10 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 83kcal | Carbohydrates: 12g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 26mg | Sugar: 11g | Vitamin A: 125IU | Calcium: 18mg | Iron: 0.1mg