A sweet confection to tear and share - favorite of adults s and kids
Course Breakfast, Dessert, Snack
Keyword Bread, dessert, Snack
Prep Time 30minutes
Cook Time 30minutes
Resting Time 2hours
Total Time 3hours30minutes
For the Dough
4CAll-Purpose flour(450 g ) + extra for dusting
1CMilk Warm (240 ml )
1/4CWaterWarm , use as needed
¼cupSugar(50 g )
2¼TspActive Dry Yeast(7g or 1 pkt)
1 ½TspFine Sea Salt(7g)
For the Brown Sugar Coating
¾CLight Brown Sugar
½CUnsalted Butter(110g or 1 stick ) Melted
For the Glaze
1CPowdered Sugar / Confectioner’s Sugar
Make the Dough
Warm the milk (just warm to touch) and soften the butter. Bring the egg to room temperature. Activate the yeast by mixing it in ½ c milk mixed with 1 tsp of sugar. Set aside until it is bubbly.
Take the flour in a mixing bowl, mix in the sugar and salt.
In Stand Mixer
With the paddle attachment on mix the dry ingredients for 30 seconds. Remove the paddle. Make a well in the center of the mix and add the activated yeast mix along with milk and softened butter and 1 egg. Attach the dough hook. Turn the mixer on the lowest setting and mix for 1 minute. Scrape the sides if needed and mix on the recommended dough setting (kitchenaid speed 2 )for 3 to 4 minutes until the dough comes together into a soft smooth ball. 2 minutes into mixing check the dough. If it looks stiff and dry add 1 to 2 tbsp of water. If the dough seems to stick to the sides and not come together scrape the sides. It should not take longer than 5 minutes of mixing.
Place the dry ingredients is a wide mouthed bowl or on a clean work surface . Mix lightly and make a well in the middle. Add the activated yeast and half the milk along with a beaten egg. Lightly mix and start kneading by incorporating more of the dry ingredients to the wet. Slowly add more of the remaining milk as you knead. The dough should stat coming together into one big mass. Add the softened butter and knead it in . If the dough sticks to the surface dust with a little flour and keep kneading . As you knead the texture of the dough changes and it relaxes a bit. Do a window pane test (See Notes) to see if the dough is ready. If not knead for another couple minutes and test a gain. 10 to 15 minutes of kneading by hand is all it is going to take.
Form the dough into a smooth ball. Place it in an oiled bowl. Turn the ball to coat all sides with oil. Cover with an airtight lid or moist kitchen towel and set aside to rise in a warm place. It takes about 1 to 1 ½ hours.
Prepare the Pan
Soften 2 tbsp of butter . Liberally coat the insides of the bundt pan with butter – making sure to get into all nooks and crannies and the center tubing section. Set aside.
Shape and 2nd rise
Mix brown sugar and cinnamon together in a bowl. Melt the butter in another bowl. Set aside.
Punch down the dough . Turn it out onto a lightly floured work surface. Roll out or stretch into a rectangle. Use a knife or pizza cutter to divide the rectangle into 24 equal section (or 36 or more ).
Roll each piece of dough into a ball. Taking one ball at a time brush with the melted butter and roll in the cinnamon sugar and place in the pan. Arrange the balls evenly all around he pan. Keep layering the balls until all are used up. Sprinkle the remaining cinnamon sugar evenly over the dough and drizzle any remaining melted butter.
Cover the pan with plastic wrap or wet towel and place in a warm area until the balls look almost doubled in size - about 30 to 45 minutes.
Place the oven rack in the middle and preheat oven to 375°F (190°C). When ready to bake uncover and place the pan in the hot oven. Reduce the temperature to 350°F (175°C) and bake until the top is browned and you see the caramel bubbling on the sides - about 30 to 35 minutes. Cool in the pan for 5 minutes only. Turn out on to a serving platter or to a cooling rack if serving later.
Mix the powdered sugar and milk in a small bowl until the you get a smooth mix. Slowly pour the glaze over the bread letting it drop down the sides of the bread.
You can plan ahead and have the dough rise in the fridge overnight. Reduce the yeast by half if doing so. If planning to leave in the fridge longer – say 24 to 48 hours reduce the yeast to a ¼ of what is used in the original recipe. When ready take out of the fridge, and let it rest for 20 to 30 minutes before proceeding to shape.
Do not allow the bread to cool in the pan for longer than 5 minutes. The glaze hardens as it cools and making the bread stick to the pan.
For an egg free alternative do not use the egg and increase the milk by a couple tablespoons.
Windowpane test - take a small ball of dough and stretch it into a rectangle using your fingers and hold it against light . When enough gluten is developed the dough can be stretched into a thin sheet that lets light through.
For detailed instructions go to https://oventales.com/cook-with-kids-monkey-bread/ .