- 2 tablespoons melted butter
- 1 cup milk, warm (about 110 degrees)
- 1/3 cup water, warm (about 110 degrees)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 3 1/4 cups all-purpose flour, plus extra for work surface
- 2 teaspoons salt
BROWN SUGAR COATING:
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons butter (1 stick), melted
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- Spray a Bundt pan with cooking spray. Set aside.
- In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook. Turn the machine to low and slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. If you think the dough is too sticky, add 2 tablespoons flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet). Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 times. For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.
- To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.
- This is where those cute helpers come in handy…Roll each dough piece into a ball. Dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan.
- Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, 1-2 hours.
- Heat the oven to 350 degrees F. Bake for 30 to 35 minutes until caramel begins to bubble around edges.. Cool the monkey bread in the pan for 5 minutes and then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
- Whisk the confectioners’ sugar and milk together in a small bowl until the mixture is smooth. Drizzle glaze over monkey bread, letting it run over the top and sides of the bread. Serve warm.
- Try not to eat it all by yourself!! ;)
Recipe Source: www.melskitchencafe.com