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Monkey Bread

99

  • Prep Time10 mins
  • Total Time35 mins
  • Makes12 servings
Monkey Bread

(Photo: Angus Fergusson)

Chatelaine Triple Tested

This impressive-looking bread comes together easier than you might think, thanks to a basic sweet dough recipe and foolproof assembly.

Ingredients

  • 3 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 2 1/4 tsp quick-rise instant yeast

  • 1 tsp salt

  • 1/2 cup hot milk, 120 to 130F

  • 2 tbsp unsalted butter, at room temperature

  • 1 egg, at room temperature

FOR MONKEY BREAD:

  • 1/3 cup unsalted butter, melted

  • 3/4 cup packed brown sugar

  • 1 1/2 tsp cinnamon

  • 1 cup icing sugar

  • 1 to 2 tbsp milk

Instructions

  • To make sweet dough: Whisk 1 cup flour with 1/4 cup granulated sugar, yeast and salt in a large bowl. Whisk in milk, 1/3 cup hot water, 2 tbsp butter and egg. Using a wooden spoon, stir in 1 3/4 cups flour and continue stirring until dough starts to come together. Knead dough in bowl until smooth and not sticky, adding remaining flour as needed, 3 to 4 min. Cover loosely with a damp kitchen towel and let rest until dough is doubled in size, about 1 hour.

  • To make Monkey Bread: Preheat oven to 350F. Spray a 10-in. Bundt pan lightly with oil.

  • Pour butter in a shallow dish. Stir brown sugar with cinnamon in a medium bowl. Shape Sweet Dough into 1-in. balls. Dip each ball in butter, then coat in sugar mixture. Stack in Bundt pan, staggering each layer like bricks. Pat down. Sprinkle any remaining butter and sugar over dough.

  • Bake in centre of oven until deep golden brown, about 25 min. Transfer to a rack. Let stand 5 min, then flip onto a plate.

  • Sift icing sugar into a medium bowl. Stir in milk, 1 tbsp at a time, until smooth. Drizzle glaze over warm Monkey Bread. Serve immediately.

Nutrition (per serving)

Calories 201, Protein 4g, Carbohydrates 39g, Fat 3g, Fibre 1g, Sodium 172mg.

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