Monkey Bread
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== Ingredients == | == Ingredients == | ||
=== For the Dough === | === For the Dough === | ||
| - | * 1 | + | * 1 and 1/2 cups whole milk, warmed to about 110°F |
| - | * 1/ | + | * 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet) |
* 1/4 cup granulated sugar | * 1/4 cup granulated sugar | ||
| - | * 2 | + | * 2 large eggs |
| - | * | + | * 1/3 cup unsalted butter, melted and slightly cooled |
| - | * | + | * 1 teaspoon salt |
| - | + | * 5 cups all-purpose flour (spooned & leveled) | |
=== For the Brown Sugar Coating === | === For the Brown Sugar Coating === | ||
| - | * | + | * 3/4 cup unsalted butter, divided |
| - | * | + | * 1 and 1/4 cups granulated sugar |
| - | * | + | * 1 Tablespoon ground cinnamon |
| + | * 2/3 cup packed light or dark brown sugar | ||
| + | * 1 teaspoon pure vanilla extract | ||
=== For the Glaze === | === For the Glaze === | ||
| - | * 1 cup | + | * 1 cup confectioners’ sugar |
| - | * | + | * 3 Tablespoons whole milk |
| + | * 1/2 teaspoon pure vanilla extract | ||
== Steps == | == Steps == | ||
| - | # Prepare the | + | # Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes. |
| - | + | # Add the eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. | |
| - | # Prepare the | + | # Knead the dough: Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test. |
| - | # | + | #;[[File:Monkey-bread-dough.jpg|300x400px]] |
| - | + | # 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.) | |
| - | Cover the | + | # Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. (Nonstick spray is best for this recipe.) |
| - | # | + | # Prepare the coating: Melt 1/2 cup (115g;1 stick) of unsalted butter in a medium bowl. Mix granulated sugar and cinnamon together in another medium bowl. You will use the rest of the butter, brown sugar, and vanilla later. |
| - | # | + | # Shape the dough: Use the video tutorial above as a guide for this step. When the dough is ready, punch it down to release the air. Working one at a time, take small pieces of dough and roll into balls (about 1.25 inches in diameter each). You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange the balls in the Bundt pan as you go. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel and allow the shaped monkey bread to rest for 20 minutes. The balls will slightly rise during this time. |
| + | #;[[File:Monkey-bread-dough-balls.jpg|300x400px]] | ||
| + | # Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn.) | ||
| + | # Finish the coating: Melt remaining 1/4 cup (60g; 4 Tbsp) butter, then whisk in the brown sugar and vanilla extract. Pour evenly all over the shaped monkey bread. | ||
| + | # Bake for 35-45 minutes or until golden brown on top. Cover loosely with foil if the top is browning too quickly. Cool for 5-10 minutes, then invert onto a large serving plate or cake stand. | ||
| + | #;[[File:Monkey-bread-in-bundt-pan.jpg|300x400px]] | ||
| + | #;[[File:Monkey-bread-in-bundt-pan-done.jpg|300x400px]] | ||
| + | # Make the icing: Whisk all of the icing ingredients together. Drizzle over monkey bread. Cut the bread into generous slices or let everyone pick off the gooey pieces themselves. That’s the fun of this treat! | ||
| + | #;[[File:Monkey-bread-serve.jpg|300x400px]] | ||
| + | # Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days. | ||
| - | Recipe Notes | + | == Recipe Notes == |
| - | + | * Overnight Instructions: Prepare the recipe through step 3. Cover the dough tightly and refrigerate for up to about 15 hours. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours. Continue with step 5. | |
| - | + | * Yeast: Red Star Platinum Yeast is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast. | |
Current revision as of 21:00, 27 January 2026
Contents |
Ingredients
For the Dough
- 1 and 1/2 cups whole milk, warmed to about 110°F
- 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard packet)
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 5 cups all-purpose flour (spooned & leveled)
For the Brown Sugar Coating
- 3/4 cup unsalted butter, divided
- 1 and 1/4 cups granulated sugar
- 1 Tablespoon ground cinnamon
- 2/3 cup packed light or dark brown sugar
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 cup confectioners’ sugar
- 3 Tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
Steps
- Prepare the dough: Whisk the warm milk, yeast, and sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
- Add the eggs, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5-7 full minutes, or knead by hand on a lightly floured surface for 5-7 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. (Nonstick spray is best for this recipe.)
- Prepare the coating: Melt 1/2 cup (115g;1 stick) of unsalted butter in a medium bowl. Mix granulated sugar and cinnamon together in another medium bowl. You will use the rest of the butter, brown sugar, and vanilla later.
- Shape the dough: Use the video tutorial above as a guide for this step. When the dough is ready, punch it down to release the air. Working one at a time, take small pieces of dough and roll into balls (about 1.25 inches in diameter each). You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange the balls in the Bundt pan as you go. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel and allow the shaped monkey bread to rest for 20 minutes. The balls will slightly rise during this time.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn.)
- Finish the coating: Melt remaining 1/4 cup (60g; 4 Tbsp) butter, then whisk in the brown sugar and vanilla extract. Pour evenly all over the shaped monkey bread.
- Bake for 35-45 minutes or until golden brown on top. Cover loosely with foil if the top is browning too quickly. Cool for 5-10 minutes, then invert onto a large serving plate or cake stand.
- Make the icing: Whisk all of the icing ingredients together. Drizzle over monkey bread. Cut the bread into generous slices or let everyone pick off the gooey pieces themselves. That’s the fun of this treat!
- Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days.
Recipe Notes
- Overnight Instructions: Prepare the recipe through step 3. Cover the dough tightly and refrigerate for up to about 15 hours. At least 3 hours before you serve the monkey bread the next day, remove the dough from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours. Continue with step 5.
- Yeast: Red Star Platinum Yeast is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise times will be slightly longer using active dry yeast.
