Deluxe Monkey Bread - 4 Methods

A deluxe, yeast bread version of Monkey Bread, a deliciously fun, cinnamon-sweet pull-apart bread perfect for a breakfast or brunch treat. Recipe includes 4 methods for preparing the dough.

Recipe Ingredients:

Dough:
1/4 cup butter, melted
1/4 cup lukewarm water
1/2 (3.5-ounce) package instant vanilla pudding (2 tablespoons, plus 2 teaspoons)
1 cup 2% milk
1 large egg, beaten
1 tablespoon granulated sugar
1/2 teaspoon kosher or sea salt
4 cups bread flour
2 1/2 teaspoons active dry yeast
1/2 to 1 cup golden raisins (optional)
1/2 cup toasted walnuts or pecans, finely chopped (optional)

Coating:
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 cup butter, melted

Glaze (optional):
1 cup sifted powdered sugar
2 teaspoons butter, melted
1 1/2 tablespoons milk, or as needed
1/4 teaspoon vanilla extract

Cooking Directions:

1. Bread Machine Method: Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and proceed with assembly.
2. Food Processor Method: Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before proceeding with assembly.
3. Using a Dough Hook Method: Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before proceeding with assembly.
4. By Hand Method: Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before proceeding with assembly.
5. To Assemble: Grease a 12-cup bundt pan and set aside.
6. On a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out.
7. For Coating: Combine the sugars, flour and cinnamon together in a small bowl, mixing well.
8. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size.
9. Preheat oven to 350°F (175°C).
10. Bake for 20 to 25 minutes or until golden brown.
11. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate.
12. For Glaze: Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe, using 1/4 cup golden raisins, 1/4 cup walnuts and the glaze): 475.2 calories; 28% calories from fat; 15.5g total fat; 51.6mg cholesterol; 244.5mg sodium; 177.4mg potassium; 77.7g carbohydrates; 1.8g fiber; 42.1g sugar; 75.9g net carbs; 7.8g protein.

Recipe by Hope Cantil; copyright © 1999; property of CooksRecipes.com. See Terms of Use.