How do you make Monkey Bread?

cmama

13 years ago

Someone on KT ( I think salgal) mentioned Monkey Bread. How do you make it?

Carol

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Comments (10)

gabriell_gw
13 years ago
Cut canned biscuits in 1/4s.Dredge in melted butter and sugar and cinnamon.Put in bundt pan and bake as you would biscuit.Turn out and drizzle a glaze of powdered sugar and milk.
glenda_al
13 years ago
Good Morning Kisses Coffee Cake
Submitted by:
Beth Dansby, Clanton

2 cans Hungry JackÂ® biscuits, 10-count
1 bag chocolate HersheyÂs KissesÂ®
melted butter
cinnamon sugar mixture (3 parts sugar to 1 part cinnamon)

Split biscuits in half. Unwrap 40 Kisses. Wrap each Kiss with a biscuit half and roll into a ball. Dip each ball into melted butter and roll in cinnamon sugar. Drop balls into BundtÂ® pan and bake at 350Â° for 20-25 minutes.
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Fats play several rolls....including tenderizing. Not only how much and what kind of fat you add, but also WHEN the fat is added to the dough will affect the finished product. When fat is added early in the mixture along with the flour, it coats the gluten and then the gluten develops in short strands for a compact crumb (almost cake-like if it's a fairly large amount of fat) and you will end up with a shorter loaf. Use the same recipe and wait to add the fat after mixing - just before kneading - or you can add the fat during kneading by coating your hands with it so the dough doesn't stick to them, and you will find you get a more open crumb and a higher-rising loaf than if it is added early. When a small amount of fat is added after mixing and before kneading, the fat increases the gas-holding ability of dough. So those are the three different times you can add the fat. Actually, less is more when adding fat to yeast breads. If you want soft dinner rolls choose all-purpose flour over bread flour. Use high-gluten bread flour for making hard rolls. The gluten is also a factor for a soft crumb, not just the fat. By increasing the fat you have essentially "shortened" the gluten strands via fat, and also increased the calories. You can do the same thing by using a lower-gluten flour. Fat also helps keep bread fresher longer. Lean doughs will stale much quicker (within a day) than an enriched bread recipe. This is especially true if you use coconut oil because it is also helps prevent mold development. Butter, as we all know, adds flavor. In doughs, like a brioche, that have high amounts of butter, you may need to refrigerate it to keep the high amount of butter from melting during fermentation. These recipes are best handled while they are cold. -Grainlady
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sue_va
13 years ago
MONKEY BREAD

3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped pecans (optional)

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
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I use this smaller version:

QUICK STICKY BUNS

1 pkg canned biscuits (10). Cut each biscuit in half and shape each into a ball.

Melt 3 Tbls butter
Combine:
Â½ c brown sugar, packed
1 tsp cinnamon
Â¼ cup chopped pecans
Mix well.

Dip each ball into melted butter and then roll in sugar mixture. Coat well. Arrange in center of a greased 8-inch round layer cake pan, leaving space between each for spreading. Combine remainder of sugar mixture with remainder of butter. Mix and spoon ver the balls.

Drizzle over all:2 Tbls dark corn syrup.
Bake at 450 for 10-12 minutes. Invert onto plate immediately. Serve warm.

Can use coconut in place of pecans if desired

Sue
Marilyn Sue McClintock
13 years ago
I used to make Monkey Bread many years ago and my recipe called for yeast roll dough and lots of butter and then it was made into balls and baked in an angel food cake pan. It has been probably 40 years since I made it.

Sue
lisa_fla
13 years ago
I used to assemble it on Christmas Eve and then bake it in the morning while the kids unwrapped gifts. I never tried the chocolate version. Sounds good
iowagirl2006
13 years ago
I use the Rhodes Rolls dough balls for a yeast bread version.

I use the "Texas White" rolls.

Grease a bundt pan with Pam. Melt 1/4 - 1/3 cup butter and add 1/2 cup packed brown sugar. Thin with a little milk or cream. You can adjust the amount of sugar - but make it so it can be poured in the pan, but not too thin.

Sprinkle some chopped pecans in the greased pan and top with the butter/sugar.

Put 12 Texas rolls on top. Cover with plastic wrap and let rise.

Bake at 350Âº until golden brown. Don't underbake or they will collapse.

Lots of good recipes at the Rhodes website.

YUM!!!!

Here is a link that might be useful: Rhodes Recipes
danihoney
13 years ago
Oh make Paula Dean's gorilla bread. So good, but VERY rich.

Mmmmmmmm
Marilyn Sue McClintock
13 years ago
I believe this is pretty much like my old recipe.

MONKEY BREAD

INGREDIENTS:

# 1 cup whole Milk, Half & Half, or Whipping Cream, scalded
# 3 pkgs. Dry Yeast - Rapid Rise Fleischmann's is good
# 4 tablespoons Sugar
# 1 teaspoon Salt
# 1 Egg, beaten lightly
# 2 sticks of Butter, melted
# About 5 cups All-Purposed Flour, sifted once
# 1 tablespoon Vegetable Oil

Making the Bread:

1. Grease very lightly, a Bundt pan, sides up to the top and center up to the top with two (2) teaspoons of the vegetable oil.

2. Pour milk, half & half or whipping cream into a small saucepan. (Use whichever you prefer, depending on the richness of the bread you want, all are good).

3. Heat at medium high, watch closely as small bubbles form at the sides of the pan. Boil a little longer and remove from heat and pour into the bowl. (Don't let the cream rise to the top of the pan) .

4. Allow to cool slightly to a temperature between 115 and 120Â°. (no more, no less)

5. Having opened the three (3) yeast packages, sprinkle them on top of the warm liquid. Allow to sit for about 5 to 7 minutes then stir a bit. You want to see the yeast foam slightly before going to the next step.

6. When you see the yeast foaming, add the sugar, salt, beaten egg, and one 1 stick of the melted butter. Stir to mix well.

7. Using a measuring cup, start to add flour one (1) cup at a time. Stir each cup in to blend well. Continue adding the flour until a soft dough (ball) is formed.
Leaving dough in the same bowl, pour the remaining one (1) teaspoon of vegetable oil on top and spread over the dough with your hand. Cover with a clean cloth and allow to rise, about 45 minutes to 1 hour.

8. Melt the remaining stick of butter in a medium sized shallow bowl. Put aside. Place the dough onto a floured surface and sprinkle a wee bit of flour on top so that the rolling pin won't stick to the dough. Roll out to about 1/2" thickness. Cut dough into 2" diamond shapes.

9. Holding your Bundt pan close to your dough, dip each piece in the melted butter and begin layering the dough into the pan, using smallest pieces on the bottom. All of the butter will be used.

Cover the pan with the clean cloth (I use the cover of my Dough Rising Bowl) and allow dough to rise to top of pan. About 30 minutes.
Monkey Bread
1. Preheat the oven 400Â° F., while the dough is rising this last time. Bake the bread for about 25 minutes. The top and sides should be nice medium dark color.
  (A little over golden brown)
  Monkey Bread
2. Remove from oven and let rest for about 5 or 10 minutes. Take a dinner plate and place on top of pan and invert the pan. Bread will fall onto plate. Gently lift pan away. Then take another serving plate and place on the bread and invert.
3. You are now ready to serve your bread warm or allow to cool.
  Serve by pulling pieces apart.
Sue
jannie
13 years ago
So many different recipes-they all sound good. Somebody should pull a "Julie & Julia" and make every one, and let us know the outcomes.
glenda_al
13 years ago
I've made the Good Morning Kisses, and sooooo good! I halved the amts.

How do you make Monkey Bread?

Comments (10)

gabriell_gw

glenda_al

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