So I have been back and forth deciding if I wanted to do the '12 Days of Treats' this year. If some of you don't know, I am about 5 months pregnant right now, and lately I haven't felt like cooking. Sad huh? Nothing sounds good or even tastes the same, but I decided I would go ahead and try to share some tasty treats with all of you.
I don't know if all of you have tried this, but it is yummy! My Mom used to make this every year on our annual Sipapu Ski trip. I hadn't made it in years, and then I saw this recipe on Brown Eyed Baker and had to give it a try.
My Mother always made hers using the canned Pillsbury biscuits, but the Brown Eyed Baker makes hers from scratch. It's a little extra effort, but it is soooo worth it.
I did change it just a little bit. My Mom always drizzled a brown sugar glaze over the pieces of dough before baking it, so I decided to do that with this recipe also. I didn't use all of the glaze (I didn't want it too sweet). But you can add as much as your heart desires. :)
If you're looking for a delicous Christmas treat to share with your family then give this one a try. I promise you'll love it!
From: Brown Eyed Baker
Dough:4 tbsp. unsalted butter; divided: 2 tbsp. softened and 2 tbsp. melted
1 C. milk, warm (about 110 degrees)
1/3 C. Water (about 110 degrees)
1/4 C. granulated sugar
1 pkg. instant yeast
3 1/4 C. All-purpose flour, plus extra for surface
2 tsp. Salt
1 C. Sugar
2 tsp. Cinnamon
1/4 C. Butter/Margarine
1/2 C. packed Brown sugar
Glaze (to drizzle on top after baking):
1 C. Confectioners’ Sugar
2 tbsp. milk
1. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
2. In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.
3. For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.
4. To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.
5. Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, and then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.
6. Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes. Preheat oven to 350 degrees.
7. After the dough balls have risen a second time put together your glaze. In a small saucepan, melt the 1/2 C. Butter. Add the brown sugar and heat over medium heat for 1 minute. Let cool for a minute and then pour over the dough balls.
8. Bake your monkey bread until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.
9. For the glaze: While the bread cools, whisk the confectioners’ sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.
*Note from Brown Eyed Baker: To make without a stand mixer: In step 2, mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn out the dough onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.