Monkey Bread
Prep time: 30 minutes
Rise time: 3 hours
Bake: 30 to 35 minutes
Basic Sweet Bread:
1/4 cup lukewarm water
1 packet active dry yeast (2 1/4 teaspoons)
1 1/4 cups egg nog
1/3 cup sugar
1/4 cup butter, softened
1 egg
4 to 4 1/4 cups flour, plus extra for kneading
1 teaspoon each: sea salt and cinnamon
Cinnamon Sugar Coating:
1/2 cup butter, melted
3/4 cup brown sugar
2/3 cup sugar
2 teaspoons cinnamon
1/2 teaspoon each: ground cloves and nutmeg (optional)
3/4 cup chopped walnuts
1. Place water in a large mixer bowl and sprinkle yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Beat in egg nog, sugar, butter and egg.
2. Beat in half the flour until mixture is smooth. Add remaining flour, salt and cinnamon a little at a time, mixing until a smooth dough forms. Knead by hand or with a mixer using a dough hook for 5 minutes or until dough is smooth and elastic. Shape into a ball and place in a lightly buttered bowl; cover and let rise in a warm spot for 2 hours or until dough has doubled in size.
3. Punch dough down and knead several times. Coat a bundt pan with cooking spray. Break dough into 1-inch pieces. Stir together sugars, cinnamon, cloves and nutmeg. Working with a few pieces at a time, roll dough balls in melted butter, then in sugar mixture. Place in bundt pan, layering in walnuts as you go. Cover and let rise in a warm spot for 45 minutes more or until very puffed.
4. Preheat oven to 350°F. Bake for 30 to 35 minutes or until cooked through. Let cool slightly, then place a plate on top and carefully flip over; remove the pan. Serve warm. Makes 12 servings.
© 2018 Patty Mastracco Food, Inc.
