Classic Monkey Bread.


Classic Monkey Bread

  • 2 1/2 tsp active dry yeast (.25-oz)
  • 3 – 3 1/2 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp vanilla extract
  • 3 tbsp sugar
  • 1 large egg
  • 2 tbsp butter, melted
  • 3/4 cup milk, warm (100-110F)
  •  2 cups brown sugar
  • 1 1/2 tbsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/2 cup butter, melted
  • 1/2 cup chopped pecans, optional
  1. Lightly grease a standard 10-in bundt pan with cooking spray. Set aside.
  2. In the bowl of a stand mixer (all mixing can be done by hand, as well), combine 1/4 cup milk and yeast. Let stand for 2 minutes, until yeast is slightly foamy.
  3. Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and remainder of warm milk.
  4. Mix well, until dough is fairly smooth.
  5. Gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl.
  6. Knead for 3-4 minutes on medium speed.
  7. Cover the bowl with plastic wrap. Let dough rest for 10 minutes.
  8. In a small bowl, whisk together brown sugar and spices. Place melted butter in a nearby bowl.
  9. Roll dough into 2 long rows and cut each row into 15-20 even slices.
  10. Roll each slice into a ball, lightly dunk in melted butter and coat in sugar & spice mixture.
  11. Place all coated dough balls into prepared bundt pan.
  12. Cover the pan lightly with plastic wrap and let bread rise for 20 minutes.
  13. Bake 20 minutes in 375* oven.
  14. Let cool 10 minutes, and D.E.V.O.U.R.


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