MONKEY BREADfeatured

I hate eggs in the morning. I’m cool with them for brunch, but brunch usually means I’m rolling out of bed late and eating around 11, so that really doesn’t constitute as morning. But anytime before then? Nope. I love them later in the day, but first thing give me something sweet or fruity. And if you reaaallly want to make me happy, something carb-y. Since I’m usually wearing stretchy pants first thing in the morning, carbs are a-okay.

Enter Monkey Bread. This honestly is the stuff my breakfast dreams are made of. Sweet, check. Gooey, check. Cinnamon-y, check. Throw some caramel on top and I almost lose my mind. Kind of like funfetti cake (see previous post ), I was late to the Monkey Bread game. Shockingly, I didn’t have it growing up, but my gem of a college roommate Jen, righted my mother’s wrong and introduced this to me. I feel like I owe her my first born. But she already has 3 kids so I’m not sure she would want mine. Either way, I owe her. Big time.

Recipe: Monkey Bread  |  Soundtrack: Boom! Bap! Pow!

• DOUGH
• 1 standard package (2 1/4 tsp) active dry yeast
• 1/4 cup warm water (110-115º)
• 1 1/4 cups milk
• 1/3 cup unsalted butter
• 1/4 cup  + 1 tsp granulated sugar
• 1 tsp salt
• 2 large eggs
• 5 1/2 – 6 cups flour
• CARAMEL SAUCE
• 1/2 cup (1 stick) butter
• 1 cup brown sugar
• 3 tbsp heavy cream
• CINNAMON SUGAR TOPPING
• 3/4 cup butter melted
• 1 1/2 cup sugar
• 2 tbsp ground cinnamon
• chopped nuts optional

Directions:
To make the dough: In a small bowl mix the yeast with the warm water and 1 tsp sugar. Stir until the yeast dissolves. Set aside and let the yeast grow while you do the other steps.

In a microwave safe bowl, combine the milk, butter, 1/4 cup sugar and salt. Place the bowl in the microwave and cook for 5-8 minutes or until the milk is scaled and the butter is melted. Stir periodically.

In a stand mixer fitted with the dough hook attachment, pour the warm milk mixture into the bowl. Add 3 cups of the flour. Beat on medium speed for about 3 minutes. Add in the eggs one at a time. Beat until the eggs are broken up and incorporated, add in another cup of flour. Beat. Add the yeast and another cup of flour. At this point, start to feel the dough. If it is still really sticky, add another cup of flour 1/4 cup at a time just until the dough comes together and is still sticky, but also firm.

Turn out onto a floured work surface. Knead until smooth and elastic. About 5 minutes. The dough is ready when you can poke it with your finger and it bounces back. Put dough into a greased, large bowl and cover.

I usually make the dough the night before and place it in my fridge and let it slowly rise for 8 hours or overnight. However, if you are making it the day of, cover and let rise until doubled in size. Once the dough is doubled, gently punch it down.

In a medium bowl, mix the cinnamon and sugar together. Feel free to add more or less cinnamon if you prefer. Melt the butter in separate bowl. You might need more butter and cinnamon-sugar just depending on how heavily you coat each piece. I coat them pretty generously.

Grease a bundt pan. DO NOT USE A TUBE PAN. You will have a big fat mess in your oven if you do. No bueno.

Pull apart pieces of the dough and roll into balls a little smaller than golf ball size. Roll in the butter and then the cinnamon-sugar mixture generously. Dip each ball one at a time and place each ball into the bundt pan. ** If you are adding nuts, once you have half the pan full, add half the nuts at this point. Top with the remaining dough and then add more nuts on the top if that’s your jam.

If you used regular yeast, allow the bread to rise again for about 30-40 minutes. However, I’ve recently discovered Red Star Platinum yeast and for me it’s a game changer because you don’t have to let it rise again (HOLLA), and I really really like the end product. In California I can find it at Haggens (formerly Albertsons), but not sure what other stores carry it. So if you’ve used this yeast, you don’t need to let it rise again.

Meanwhile, to make the caramel sauce: Melt the butter in a medium sauce pan. Once melted add the brown sugar and the heavy cream. Stir constantly over medium heat until sugar is dissolved. Allow to bubble for 4 minutes. Remove from heat. * You can make this ahead of time and microwave for 30 seconds before you need to use it.

Preheat the oven to 350º.

Once the bread is ready to go into the oven, pour 3/4 of the caramel over the dough. Save the remaining caramel to spoon over the top when you serve it or you can put it in the fridge and use later.

Place the bundt pan on a baking sheet and place in the oven. Bake for 35-45 minutes or until golden brown on top. Remove from oven and allow to cool for 10 minutes. Invert the bread onto a serving plate. Heat up the extra caramel and drizzle over the top if you like.

Serve immediately either cut into slices or you can do it like me and give everyone a fork and have them start pulling it apart like a bunch of monkeys.

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