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Monkey Bread Recipe
|Warm water||3⁄4 Cup (12 tbs) (105° To 115°F)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Granulated sugar||37 Teaspoon (1 Teaspoon Plus 3/4 Cup)|
|Butter/Margarine||3⁄4 Cup (12 tbs), softened (1 1/2 Sticks)|
|All purpose flour||5 1⁄2 Cup (88 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 5173 Calories from Fat 1406
% Daily Value*
Total Fat 160 g246.1%
Saturated Fat 92.6 g463%
Trans Fat 0 g
Cholesterol 997.3 mg
Sodium 2236.4 mg93.2%
Total Carbohydrates 837 g279.1%
Dietary Fiber 27.5 g110.1%
Sugars 297.7 g
Protein 103 g206.3%
Vitamin A 99.3% Vitamin C 0.47%
Calcium 39.5% Iron 227.3%
*Based on a 2000 Calorie diet
2. Turn dough onto lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes, working in enough of remaining 1/4 cup flour just to keep dough from sticking. Cut dough in half and cut each half into 16 equal pieces. Cover dough and let rest 15 minutes.
3. Meanwhile, in small bowl, combine brown sugar and cinnamon. Melt remaining 1/4 cup butter; set aside. Grease 9- to 10-inch tube pan.
4. Shape each piece of dough into tight ball. Place half of balls in prepared pan; brush with half of melted butter and sprinkle with half of sugar mixture. Repeat with remaining dough, melted butter, and sugar mixture. Cover pan with plastic wrap and let dough rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
5. Meanwhile, preheat oven to 350°F. Bake until browned and bread sounds hollow when lightly tapped, about 45 minutes. If top browns too quickly, cover with foil during last 15 minutes of baking. Cool in pan on wire rack 10 minutes; remove from pan. Serve warm, or cool on wire rack to serve later. Reheat if desired.