This recipe is for a homemade sweet bread, known as ‘Monkey Bread’ a pull-apart pastry, which serves approximately 8 people. The bread dough is made from a mixture of unbleached wheat flour, evaporated cane sugar, active dry yeast, kosher salt, milk, and butter. This dough is left to rise until doubled in size.
For the coating, a combination of organic cane sugar, melted butter, cinnamon, nutmeg, and allspice is prepared. Small portions of the risen dough are shaped into balls, dipped in melted butter, and then rolled in the sugar-spice mixture before being placed in a greased bundt pan.
A caramel sauce, created by cooking together organic brown sugar, butter, and vanilla extract, is poured over the dough. The bread is then baked until golden brown and reaches an internal temperature of 190°F. The recommended baking time varies based on the size of the bundt pan used.
Once baked, the bread is allowed to cool briefly before being served. It can be stored in the refrigerator for up to four days and reheated before serving. The recipe is versatile, allowing for both dairy and vegan options.
- 3 cups unbleached wheat flour, plus more for kneading
- ¼ cup evaporated cane sugar
- 1 packet or 2 ¼ tsp active dry yeast
- 1 tsp kosher salt
- 1 cup milk, dairy or non dairy
- ¼ cup butter or vegan butter
- 1/2 cup organic cane sugar
- ¼ cup butter, melted
- 1 Tbsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- ¾ cup organic brown sugar
- 1/4 cup butter
- 1 tsp vanilla extract or paste
- In a small saucepan, heat ¼ cup butter over medium heat until melted. Whisking constantly, continue cooking until butter foams and browns. Aroma will be toasty and nutty. Whisk in milk and test the temperature. It should be around 110-114°F. If needed, continue heating or allow to cool until it reaches the correct temperature. Add yeast and a teaspoon of the sugar. Allow to bloom (get foamy), about five to ten minutes.
- Whisk together unbleached wheat flour, remaining cane sugar, and salt.
- Stir milk mixture and proofed yeast into flour mixture until combined. A soft dough will form. Turn dough out onto a floured surface and knead for five minutes, adding a little more flour if dough is too sticky. Return to the bowl and cover loosely. Allow to rise for 90 minutes, or until doubled. Punch down.
- Generously grease a bundt pan with butter or cooking spray.
- Mix sugar, cinnamon, and nutmeg together in a small bowl. Roll small portions of the dough into balls and dip into melted butter. Roll in the sugar cinnamon mixture and place in the bundt pan. Continue until all of the dough is rolled in cinnamon sugar. Allow to rest 30 minutes while you preheat the oven to 350F.
- In a small saucepan over medium heat, stir together ¼ cup butter and brown sugar. If you have extra sugar spice mixture, you can add that too. Cook, stirring constantly until smooth. If the mixture is too thick or lumpy, add a splash of milk. Pour over rested dough.
- Bake for 25-30 minutes for 2 6-inch bundt pans, or 30-45 minutes for one 10-inch pan, or until golden brown and the internal temperature reaches 190F. Allow to cool in the pan for 5-10 minutes, and upend over a serving plate. Enjoy warm.
Store tightly wrapped in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
Makes about 8 servings