Classic Monkey Bread Treat (Print Version)
# Ingredients:
→ For the dough
01 -
1 ⅓ cup (320 ml) whole milk, warmed to 105-115ºF
02 -
3 tablespoons unsalted butter, melted
03 -
¼ cup (50 g) granulated sugar
04 -
2 ¼ teaspoons active dry yeast
05 -
3 ½ cups (455 g) all-purpose flour
06 -
1 ¾ teaspoons salt
→ For the coating
07 -
1 cup (227 g) unsalted butter
08 -
1 cup (220 g) light brown sugar, packed
09 -
½ cup (100 g) granulated sugar
10 -
1 tablespoon ground cinnamon
# Instructions:
01 -
In a large measuring cup, whisk the milk, butter, sugar, and yeast together.
02 -
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Turn the mixer on low speed and slowly drizzle in the milk mixture.
03 -
Once the dough comes together, increase the speed to medium and mix until the dough is smooth and shiny, about 7 minutes. Gradually mix in 1 tablespoon of flour at a time if the dough is too wet, until it is sticky but not wet.
04 -
Turn the dough out onto a lightly floured surface and shape it into a ball.
05 -
Place the dough in a large bowl greased with nonstick spray. Spray a light mist of nonstick spray over the dough. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.
06 -
Melt the butter for the coating in a small bowl. In a separate bowl, stir both sugars and cinnamon together. Set aside.
07 -
Spray a 10-cup bundt pan with cooking spray. Set aside.
08 -
Turn the risen dough out onto a lightly floured surface and cut it into 64 pieces. Roll each piece into a ball.
09 -
Working with one ball at a time, dip the ball into the melted butter, then generously roll it in the sugar coating. Arrange the coated balls seam side down in the prepared bundt pan.
10 -
Reserve any leftover butter and set aside. Cover the pan with plastic wrap and let the dough rise until almost doubled, about 1 hour. The dough should fill the pan about 3/4 of the way.
11 -
Preheat the oven to 350ºF.
12 -
Reheat the reserved butter if it has solidified. Uncover the risen dough and pour the butter over the top. Bake for 30-35 minutes.
13 -
Cool the bread in the pan for 5 minutes. Invert the bread onto a serving plate and serve warm.
# Notes:
01 -
Rapid rise or instant yeast can be substituted for active dry yeast, reducing the rise time to 30-45 minutes.
02 -
Leftover monkey bread should be tightly covered and stored at room temperature for up to 2 days or in the freezer for up to 3 months.
03 -
To reheat monkey bread, place it on a pan in a 250°F oven for 5 minutes or microwave individual servings in 30-second intervals.
04 -
Frozen monkey bread should be thawed in the refrigerator overnight before reheating.