Rating: 4.67 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Treat a true dessert lover to this mouthwatering monkey bread from pastry chef Mindy Segal.

The Martha Stewart Show, February 2010, The Martha Stewart Show, January 2010

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Read the full recipe after the video.

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Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.

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  • Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.

  • Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.

  • In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.

  • Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.

  • Preheat oven to 350 degrees.

  • In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

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Reviews (20)

9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/07/2010
Le Cruset sells little pots, I live in England but can get four for about
Rating: Unrated
08/03/2010
If any of you are near a Tuesday Morning store, they've been selling a similiar sized vessel for some time now. Check it out before you pop for such an expensive pot. ALSO, would substitute a Cream Ale instead of another stout, just because of the sweetness factor. In my hunble opinion.
Rating: Unrated
05/08/2010
Why are some of us so angry at others' opinions, Just because we don't agree doesn't mean we have to sling nasty arrows at each other. I hope to just live my life the best that I can. I hope this doesn't sound preachy..... I'm just hoping we can enjoy and learn from each other.,
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Rating: Unrated
05/08/2010
Why are some of us so angry at others' opinions, Just because we don't agree doesn't mean we have to sling nasty arrows at each other. I hope to just live my life the best that I can. I hope this doesn't sound preachy..... I'm just hoping we can enjoy and learn from each other.,
Rating: Unrated
05/07/2010
I say yummy and Thank You for all the wonderful Recipes. We so enjoy them. The Monkey Bread is just wonderful. If $12.00 is too expensive, then pass that one by. I say Thanks for all the great ideas;....cjflorida
Rating: Unrated
05/01/2010
I do appreciate the free recipes that Martha shares. If people in big cities are willing to pay $12 for a dessert, that's fine. Most of her viewers DON"T live in the BIG CITY. I feel that $12 is highway robbery; Inmykitchen must feel the same. I doubt there is any jealousy issues, just reality for most of us. I think Martha doesn't remember living paycheck-to-paycheck like a lot of Americans. The monkeybread does sound very good, by the way.
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Rating: Unrated
04/29/2010
Inmykitchen needs to see a psychologist to address her jealousy issues. Just enjoy the free recipes and use what you can. I've been grateful to Martha for sharing so many great recipes with us and I don't care how much money she has.
Rating: Unrated
04/26/2010
Staub is the German maker..they also make the mussel container used at the French laundry and Bichon
Rating: Unrated
04/26/2010
What is the brand name of the dishes she used to bake in. Made in Germany? How to order?
Rating: Unrated
03/05/2010
All I can say is Mindy's desserts are amazing and worth all $12 dollars - I agree with Martha they are a deal. Not sure if you have done a lot of dining in larger cities lately but that is on the lower end. Also look at all the work and ingredients that go into this. 3 Floyds Brewery is in Munster which is local to Chicago and Mindy makes a point to use as many local ingredients as she can
Rating: Unrated
03/01/2010
I live in same town as the brewery that makes this stout...their beers have a distinctive hoppy quality to them and so when you choose a stout, it should have a hoppy (higher IBU, or bitterness quotient) than some others.... This is from their website ":This milk stout is brewed with a portion of golden naked oats and lactose milk sugar to give it a rounded, full-bodied mouth feel with a deep roasted, slightly sweet maltiness 30IBU with 8% a.b.v."
Rating: Unrated
02/26/2010
Milk stouts are sweeter than stouts like Guiness due to residual or added unfermentable sugars. Replacing the milk stout with an American stout or Irish dry stout will probably affect the recipe's result (although not drastically).
Rating: Unrated
02/26/2010
I think just about any stout could work. They?
Rating: Unrated
02/26/2010
I think just about any stout could work. They?
Rating: Unrated
02/26/2010
12 bucks is cheap??? For a dessert? I couldn't believe it when the women said the desserts were 12 bucks a piece in the restaurant. And then Martha said-- 12 bucks? That's cheap. Get real Martha. Twelve bucks is a very expensive or OVER-PRICED dessert!!! Bet Martha would never have thought that was cheap when she was growing up in Nutley N.J. Don't you hate it when people with "new" money forget where they came from? Martha--you are so out of touch with your viewers.
Rating: Unrated
02/26/2010
Three Floyds Brewery Moloko Milk Stout you would think some one would tell us what this stuff is and what can be used in its place? MUFFIN pans can fix the pot but not knowing where to get item to fix this is not rude just poor planing on you part. I thought a person doing this would say i make money on sales of my items and would open a online store to get items we have not in our homes?
Rating: Unrated
02/25/2010
The wait for that particular french cookware was only for the color I would like, but will have to wait at $49.95/each. Guess, I won't be making all 12 at once! I am thinking of trying to find another dark beer substitute for the milk stout to use for the sweet butterscotch recipe
Rating: Unrated
02/25/2010
I think on the show they used Staub's mini (individual) cast iron cocotte (staubusa.com). Mini La Cocotte, Round, 1/4 qt. You can order some similar ones from Amazon, but they have a 21 day wait from what I can tell
Rating: Unrated
02/25/2010
What is an appropriate substitution for the Milk Stout...a bit rude to showcase a recipe we would be unable to easily recreate at home...just my thought
Rating: Unrated
02/25/2010
what size are the cast iron pots