Monkey Bread

Monkey bread is a sweet pull bread with a powder sugar glaze. It can be served for breakfast or as a dessert snack.

Ingredients

• Dough
  • 8 oz Milk – warm to 110 F
  • 3 oz Water – warm to 110 F
  • 462 g Flour (3.25 cups)
  • 57 g Butter (0.25 cup) – 1/2 softened and 1/2 melted
  • 53 g Sugar (0.25 cups)
  • 11 g Salt (2 tsp)
  • 9 g Yeast (2.25 tsp)
• Coating
  • 212 g light Brown Sugar (1 cup)
  • 113 g Butter (1/2 cup) – melted
  • 2 tsp Cinnamon – ground
• Glaze
  • 114 g Powder sugar (1 cup)
  • 2 TBL Milk

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Butter Bundt pan with 2 TBL softened butter.
3. Mix milk, water, melted butter, sugar, and yeast. Pitch 10 mins.
4. In stand mixer, mix flour and salt.
   1. Add yeast mix.
   2. Stir at speed 1 for four mins.
   3. Knead at speed 4 for four mins.
   4. Adjust dough consistency as needed.
5. Grease bowl and place dough inside. Flip, cover with film, and proof for 2 hrs.
6. Mix brown sugar coating.
7. Roll dough into 8″ square and cut into 64-1″ cubes (8×8).
8. Roll each square into a ball.
9. Roll each ball in melted butter, then roll in brown sugar (or use bag).
10. Layer balls in Bundt pan, staggering as you stack.
11. Cover with film and proof for 2 hrs, overnight in fridge.
    • If you rest in fridge, let rise 2 hrs after you pull it out.
12. Heat oven 350 F.
13. Bake until top is golden, ~35 mins.
14. Cool 5 mins. Turn onto platter and let cool 10 mins.
15. As bread cool, whisk powder sugar and milk until smooth.
16. Use whisk to drizzle glaze over bread letting it run down sides.
17. Serve warm.