So my brother's 25th birthday was this past weekend, and he has been bugging me for what seems like forever to make his favourite: Monkey Bread! So, I decided since I was going to make it for him I might as well put it in a video for you guys! I hope that you try them because they are fantastic and you definitely need them at your next gathering!
Ingredients
3 cups of Bread Flour
1 1/2 cups of All Purpose Flour(or 4 1/2 cups of All Purpose Flour if you don't have Bread Flour)
1/2 teaspoon of salt 1/2 cup + 2 teaspoons of granulated sugar
1 package of (fast) active dry yeast
1 1/2 cups of warm whole milk
1/3 cup of softened butter
2 teaspoons of vanilla extract
1/2 teaspoon of salt
extra all purpose flour to roll out dough
Filling
1 1/2 cups of sugar
1 tablespoon of ground cinnamon
1 tablespoon All Purpose Flour
For the glaze
1 cup of powdered sugar
about 5-6 tblspns. of milk
1 teaspoon of vanilla
pinch of salt
1. Preheat your oven to 350*F, butter a 12 count cupcake/muffin pan and set aside.
In a large mixing bowl pour in your flour, sugar, salt, put the dry actiove yeast on the opposite side of the bowl. Mix the side with the yeast first then, the side with salt then gently mix together(this prevents the salt from killing the yeast! So don't skip it!).
2. Next, pour in your wet ingredients: milk, butter, egg, vanilla. Mix together until it forms a shaggy mass, turn out on a moderately floured surface, bring together into a ball ensuring every bit is incorporated into the ball. Then knead for 7-10 minutes by hand (or 7 minutes in a stand mixer) until when you poke it it bounces back at you slightly.
3. Rest in an oiled boil and cover it with plastic wrap or lint free towel. Allow the dough to proof for 1 hour- 1 hour and 30 minutes or until it has doubled in size.
4. While that's resting whip up the glaze by stirring a tablespoon of milk into your powdered sugar(along with the vanilla and pinch of salt), until it reaches a thick yet fluid. Next, ensure that you have your filling mixed together and ready.
5. Punch down the dough after it's had a chance to double in size. Cut in the dough into quarters then cut into small balls(click here to watch video for reference). Once you've reached that point, roll them into the butter then cinnamon sugar mixture(shake off excess sugar) then place into cupcake pan. You want to put three tiny balls into each cavity. After that, let them rest for another 30 minutes to let them get at least 1 1/2 times their size.
6. Bake in your 350* for 35-40 minutes. At least two to three minutes after baking flip them out onto a cooling rack or place to prevent sugar from stick to your pan. Enjoy warm, and share with friends and family!
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