Monkey bread. Named for the way one eats it – with your hands. I made a version of this recently on a trip to Israel. It didn’t turn out well. The dough wasn’t airy enough. I’m guessing in part it was because of the flour. Also, the yeast was different. It was marketed as organic yeast. To be honest it was kind of weak and it seemed like I should have used twice as much. The smell however was uber strong so I didn’t wanna sacrifice flavour for functionality. I did an overnight ferment then added more flour and did a short rise followed by another even shorter proofing sesh. I’m sure I’ve messed up the terminology somewhere….but thats what I would’ve called each step so its the best I can do for now.
I’ve had a lot on my mind lately. A lot of heavy emotions I’ve been sorting through. I’ll write a post about that soon but today we all about monkey bread baby. This recipe isn’t gluten free but if you are interested in me posting a gluten free version lemme know. This recipe I’m posting below has a different type of dough than the one I normally use. I normally just use my pizza dough recipe – I’ll post this soonish…depending on my daughters nap schedule.
serves many hungry monkeys
1 1/4 cups warm vanilla soy milk
1/4 cup granulated raw sugar
2 1/4 teaspoons yeast
1/4 cup applesauce
1/4 cup butter substitute, melted
4 cups all-purpose flour, sifted
1 teaspoon sea salt
1 cup butter substitute
3/4 cup granulated raw sugar
1/4 cup coconut sugar
1 1/2 tablespoons cinnamon
1) Mix soy milk & raw sugar together until sugar has completely dissolved. Sprinkle in yeast and allow to sit for 10-15 minutes or until it looks like the top of a nice foamy beer. If there is no foam to be had your yeast is kaput – buy more yeast.
2) Once things are all frothy with your milk/sugar/yeast solution add the rest of the dough ingredients to your bowl. Kneed until a tacky, shiny dough forms – probably no more than 5 minutes tops.
3) Place in a large, lightly greased, mixing bowl to rise until it has doubled in size. This should take roughly 1-4 hours depending on temperature/humidity of the environment you are in. Be sure to cover your bowl with a damp cloth or biodegradable cling wrap. If you are new to working with yeasted doughs you want to work in a place, if possible, that is hot and humid.
4) Once your dough has doubled in size you are ready for the last part of the recipe. If you can commandeer someone else to assist you, so this isn’t a solo effort, you will thank yourself later. You want to prep the ‘gooey topping’ first and set it to the side. Then lightly grease a bundt pan and set it to the side. Grab a baking sheet to go under your bundt pan incase it flow-eth over. Pour 1/3rd of the gooey topping into the bottom of the bundt pan. Then preheat your oven to 375f or 180c.
5) Roll the dough, between your two hands, into slightly smaller than golf ball sized, dough balls. About 1.5 inches..ish. As you roll the dough between your hands there may be some sticking, lightly grease your hands to keep this from happening. As the balls are finished pop them into the bundt pan. Once you have finished about 1/2 the dough drizzle 1/3 of the gooey topping over them. Then repeat once you’ve finished with all the dough. Allow to rise for 15 minutes
6) Place monkey bread into your oven for 35 minutes. Again be sure to have a baking pan under the bundt pan to catch anything that runs over. Once done remove from the oven and allow to cool for another 15 minutes before turning over onto a serving plate and eating…as soon as possible. If you aren’t serving immediately then keep in your bundt pan so the dough can soak up all the yummy sauce possible.
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