We used to make monkey bread on mother’s day at my father’s house for my stepmother. It was so good, and this mother’s day, being just my husband and I in Michigan, I wanted to make it. I made it a more difficult way than we did when we were kids, with homemade bread instead of canned biscuits. Totally worth the effort. 

I hope you like my little piece of nostalgia, all grown up.

 

Monkey Bread (recipe modified from Baking Bites Blog)

 

Monkey Bread

Monkey Bread

Ingredients:

1/4 cup warm water, 100-110 degrees

2 1/2 tsp active dry yeast

3 – 3.5 c flour

1tsp salt

1/2 tsp vanilla extract

3 tbsp sugar

1 egg

2 tbsp butter, melted

3/4 cup milk, warmed to 100-110 degrees

 

For coating – 

2 cups brown sugar

1 1/2 tsp cinnamon

1/2 tsp allspice (omitted)

1/2 cup butter, melted

 

Directions: 

Combine warm water and yeast in a mixing bowl, set aside for 2 minutes and allow to get foamy. Stir in 1 cup of flour along with the sugar, salt, vanilla, egg, butter, and warm milk. Mix thoroughly using a stand mixer or by hand, then replace the mixer with the dough hook if you have a stand mixer. Gradually add the rest of the flour until the dough easily comes away from the side of the bowl. Then allow to knead for 3-4 more minutes on medium speed. 

Remove the dough hook, cover with plastic wrap, let the dough rest for 30 minutes. 

Mix the brown sugar and spices together in a bowl and place the melted butter next to it. Use cooking spray to grease your 1″ bundt pan. Tip the dough out onto a slightly floured surface and push the air out until it is relatively flat. Cut off small pieces of dough to form 1/2 to 1 inch balls. I like to vary the size myself. Dunk the ball into the butter, then roll in the sugar spice mixture. Put the coated dough into the bundt pan.

Once all the dough is coated and in the bundt pan, cover lightly with plastic wrap and allow to rise for 60 minutes or until doubled in size. Preheat the oven to 350 while it rises. 

Bake for 30 to 35 minutes or until the bread is springy when you touch it (carefully of course). When done, let rest for 10 minutes, then tip out onto the serving platter. Eat it right away, it is best when gooey and hot!