Heritage Monkey Bread
Sunrise Flour Mill
This Hungarian dessert is perfect to plop in the middle of a table when you have company.
It is composed of many soft and tender dough balls that are dressed in a sweet cinnamon sugar coating. Each little ball easily pulls apart from the others so you can just pop it into your mouth. There's nothing not to like!
Oftentimes monkey bread recipes call for biscuits from a tube. There is nothing less heritage than biscuits from a tube so we wanted to reintroduce this sweet treat in a way that many people would find more digestible.
1/4 Cup tepid milk
2 ¼ tsp dry active yeast (one packet)
Pinch of sugar
¾ cup milk
1/4 Cup sugar
1 tsp salt
½ cup butter (one stick), melted and cooled
3 1/2 Cups Sunrise Flour Mill Heritage Bread Blend
2 tsp vanilla extract
1 1/4 cups brown sugar
1 ½ teaspoons ground cinnamon
6 Tbsp butter, melted
Dissolve the yeast in the ¼ cup tepid milk and add a pinch of sugar. Set aside to activate for 10 minutes.
Melt butter over low heat
In a large bowl combine ¾ cup milk, sugar, salt, melted butter, and egg
Add the yeast mixture making sure all the lumps have been mixed out. Mix on medium.
Add the flour, one cup at a time, mixing on low after each addition, then on high until it’s formed into a dough.
Using a dough hook (or on a floured counter) knead for 5 minutes.
Oil a bowl that is twice the size of the dough. Place dough in the bowl and roll it around so that it’s coated with oil.
Cover with a damp tea towel or plastic wrap and let rise in a warm place until doubled in size.
Turn dough out onto a lightly floured surface. Gently punch down to deflate.
Divide and roll into ping pong ball-sized balls
Prepare the coating by combining brown sugar and cinnamon in a small bowl.
Melt 6 Tbsp butter in a separate bowl.
Grease a bundt pan (a springform pan would work, too)
Dip each dough ball in melted butter, then roll in cinnamon and brown sugar mixture until well coated.
Put the coated dough balls in the greased bundt pan.
Preheat the oven to 350F
Cover with plastic wrap or a damp cloth and let rise until almost doubled in size.
Bake until golden brown, about 35 minutes, or until the internal temp is 190- 205F
Invert onto a large plate; cool slightly before devouring.
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