Monkey Bread
Martha bakes yeast dough inside a Bundt pan to create sweet, pull-apart monkey bread.
Monkey Bread
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Monkey Bread
Martha bakes yeast dough inside a Bundt pan to create sweet, pull-apart monkey...
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Martha Bakes, Episode 1010
- Yield Makes one 10-inch Bundt cake
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Ingredients
- 1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
- 3/4 cup packed light-brown sugar
- 2 teaspoons ground cinnamon
- 1 3/4 pounds Yeast Dough, room temperature
Directions
- Generously grease one 10-inch Bundt pan with melted butter. Set aside. In medium bowl, combine brown sugar and cinnamon. Sprinkle 2 tablespoons sugar mixture into prepared Bundt pan.
- Cut dough into 1/2-inch pieces. Roll into balls. Coat in melted butter, then roll in sugar mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 350 degrees. Once dough has doubled in size, place in oven and bake for 30 to 35 minutes. Remove from oven and let cool in pan 15 minutes. Invert onto serving plate, and let cool 20 minutes more.
As having baked for over 38 years I find this recipe worthy to add to my personal collection. I actually dislike using canned biscuits or store bought sauces and find them very unhealthy as they are filled with preservatives; we must get back to the basics... We must really learn to cook as cooking is a science; it is soooooooo much fun!
This monkey bread is simple to make but a little more involved than other recipes I've tried using ready-made dough and homemade sauce. I'd prefer a recipe less "bready" and more gooey. Two stars out of five.