homemade monkey bread

Monkey Bread from scratch

butter

brown sugar (packed)

water

dry yeast

evaporated milk

butter (cubed)

granulated sugar (divided)

bread flour (divided)

vegetable oil

sugar

cinnamon

In a small bowl, add in the yeast, warm water, and the 1 teaspoon of sugar. Let it sit for 5 to 10 minutes until foamy.

In a medium saucepan, add in the butter and milk. Place over medium heat until bubbles form around the edges of the pan and the butter is completely melted.

Add the yeast mixture and milk mixture into a stand mixer bowl fitted with a dough hook.

Add the remaining sugar and whisk to combine.

Add in 5 cups of bread flour and knead until the dough pulls away from the sides of the bowl and forms a smooth ball of dough.

Drizzle the vegetable oil on top of the dough. Roll the dough in the bowl until it's completely coated with vegetable oil.

Cover with a tea towel and place into a warm place to rise. I like to set my oven to 200 degrees and sit the bowl in the back center of the stovetop.

Once the dough has doubled, punch it down.

Preheat the oven to 350 degrees. Spray your bundt pan with nonstick cooking spray. Set aside and make the topping to go into the bundt pan.

Bread

In a medium saucepan over medium heat, add in the butter and brown sugar. Let the butter melt while stirring occasionally.

Once the butter is melted, pour the topping into the prepared bundt pan.

Topping

In a medium bowl, add the sugar and ground cinnamon. Stir to combine. Set aside.

Coating

Dust a clean work surface with 1/4 cup of flour.

Roll the dough out to a 1-inch thickness.

Cut the dough into 1-inch squares. They don't need to be perfect!

Roll the 1-inch squares in the cinnamon and sugar. I usually do about 15 pieces at a time.

Add the cinnamon and sugar-coated dough into the bundt pan.

Once the dough is all coated and placed into the bundt pan, cover with a tea towel and let rise for 30 minutes.

Place into the preheated oven and bake for 50 minutes. If the dough gets too brown on top, loosely place a piece of tin foil on top of the dough.

Remove from the oven and let rest for no longer than 5 minutes.

Place a platter with a lifted edge on top of the bundt pan and flip it so the platter is sitting on the counter.

Work the monkey bread out of the pan by first lifting one side of the pan and then the other side.

Let cool and serve up!

Assemble

Homemade Monkey Bread has bran cereal, dates and pecans with a drizzling of maple syrup all over the top. So friggin&#x27; good.

Homemade Monkey Bread

bran cereal - buds/crumbles

dairy-free butter, melted

whole wheat flour

yeast

coconut sugar

salt

flaxseed meal

dates, chopped small

pecans, chopped

maple syrup

Have a candy thermometer on hand. Oil a 6 Cup bundt pan.

Mix the flaxseed meal and water and set aside so that it can gel a bit.

Boil the water and add the bran and mix. Set aside to let it settle to 125 degrees to 130 degrees.

In a large bowl mix 2 cups of the flour with the yeast, sugar and salt. Mix in the warm bran and water mixture.

Add the dates and enough flour to make a soft dough. You will probably use all the flour. Don&#x27;t worry if you don&#x27;t.

Turn the dough out onto a lightly floured surface and knead the dough until smooth and elastic.

Add a little bit of flour as you roll and knead if it is sticky. You will see some date pieces all over the dough and that is fine.

Make a ball with the dough, cover with a clean dish towel and let rest 10 minutes.

Divide the dough in half and then half again. Make 5 balls out of each of the 4 divisions so that you have 20 balls.

Dip each ball in the melted butter and place in the bundt pan. Place each ball around the bottom layer.

Sprinkle half of the chopped pecans on the balls. Deliberately build the next layer around the edge of the pan. This will keep the shape of the bundt pan.

Sprinkle the rest of the pecans. Cover the pan with a clean dish cloth and let rise in a warm area for 60 minutes.

Bake at 375 degrees for 35 to 40 minutes.

Remove from the oven and slowly pour the maple syrup all over the cake while it is still in the pan. Cool on a wire rack 15 minutes.

Remove from pan and let cool completely on the wire rack. You can pour more maple syrup over the top of the Monkey Bread but it is not necessary. It all depends on your sweet tooth. The syrup soaks in.

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Monkey Bread from scratch

Homemade Monkey Bread

Top 2 homemade monkey bread recipes from across the web

The most viewed homemade monkey bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Monkey Bread from scratch

Homemade Monkey Bread

The most viewed homemade monkey bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine