EASY

OVERNIGHT  MONKEY  BREAD

You might have also heard Monkey Bread called Bubble Bread or Pull Apart Bread-same thing different name! This makes a great food for holidays because you can prep it the night before. Perfect for Easter.

 INGREDIENTS

– 2 tablespoons unsalted butter melted – 1 cup milk warm (about 120 degrees) – ⅓ cup water warm (about 120 degrees) – ¼ cup granulated sugar – 2 teaspoons table salt – 2 ½ teaspoons 1 package active dry yeast – 3 ¼ cups all-purpose flour plus extra for work surface*

 INGREDIENTS

Brown Sugar Coating – 1 cup packed light brown sugar – 2 teaspoons ground cinnamon – 8 tablespoons unsalted butter 1 stick, melted

 INGREDIENTS

Glaze – 1 cup confectioners’ sugar – 2 tablespoons milk

Butter a 12-cup Bundt pan generously with softened butter. Set aside. In large measuring cup, mix together melted butter, milk, water, sugar, and salt. Stir to dissolve.

Mix 2 ½ cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the milk mixture. After the liquids are incorporated, switch to the dough hook, increase the speed to medium.

Gradually add the remaining flour (add more or less as necessary*) until dough clings to the hook and almost cleans the sides. Knead until the dough is shiny and smooth, 6 to 7 minutes. You want the dough to be slightly sticky.

Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. 

Cover bowl with plastic wrap and allow to rise in a warm, draft free place until dough doubles in size, 50 to 60 minutes. Mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside for the sugar coating.

Follow recipe directions for rolling dough balls, dripping in butter and sugar mixture. Then layer balls in bundt pan.

Follow recipe directions for rolling dough balls, dripping in butter and sugar mixture. Then layer balls in bundt pan.

Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight. Remove it from the refrigerator an hour ahead and let the dough come to room temperature and the dough will begin to rise.

Heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly.

While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

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