Monkey Bread

Ever wondered how Monkey Bread got it's name... well...there are some theories to that...one being that the act of several people pulling at this bread is reminiscent of monkey behaviour....quite interesting isn't it :)

And we did liked pulling the bread apart behaving like some bunch of uncivilized monkeys. This sticky, gooey bread is usually served for breakfast but we enjoyed this even in the evening with our cuppa.

The bread tastes best when warm so it can be stored in the refrigerator and warmed up in the microwave before being devoured.



(Recipe Source- Brown Eyed Baker)
Ingredients:


For The Dough:


All Purpose Flour- 3 1/4 Cup + Little extra for work surface
Unsalted Butter- 2 tbsp Melted
Warm Milk- 1 Cup
Warm Water- 1/3 Cup
Granulated Sugar- 1/4 Cup
Salt- 2 tsp
Instant Yeast- 1 Package


For Brown Sugar Coating:


Light Brown Sugar- 1 Cup
Cinnamon Powder- 2 tsp
Unsalted Butter- 8 tbsp ( 1 Stick) melted

For the Glaze:


Confectioner's Sugar- 1 Cup
Milk- 2 tbsp


For Smearing in the Bundt Pan:


Unsalted Butter- 2 tbsp Softened


Procedure:

• Smear the bundt pan with the softened butter and keep aside.


• In a large measuring cup mix together milk, water, melted butter, sugar and yeast.


• Mix together flour and salt in a big bowl.


• If you have a standing mixer or even hand mixer with dough attachment then turn on the machine at low and start pouring the milk mixture in the flour mix slowly. After everything is incorporated then increase the speed of the machine and keep kneading for further 5-6 minutes or until the dough is shiny and smooth.


• In case of not having the stand mixer then the dough can be kneaded with hand as well... the dough needs to be kneaded for at least 10 minutes or till dough becomes smooth.


• Place the dough in a well greased bowl and cover the top with greased plastic wrap.


• Keep the dough aside for rising for about 50- 60 minutes.


• While the dough is rising keep the brown sugar coating ready by mixing brown sugar and cinnamon together.


• Keep the melted butter separately in one bowl.


• After the dough has raised and doubled in size then remove it from the bowl and place in a floured work surface.


• Pat the dough into a rough 8 inch square. Using a knife or bench scrapper or even a pizza cutter cut the dough into 64 pieces.


• Roll each dough into a ball.


• One at a time take each ball and dip it into the melted butter, allowing the excess butter to drip off. Then roll the ball in brown sugar mixture and keep on placing the balls in the greased bundt pan one on top of another and keep on making layers till all the balls are placed in the pan.


• If left with some extra butter and sugar mixture then pour it on top of the balls.


• Cover the pan with greased plastic wrap and keep for rising for 50 -60 minutes or until the dough balls have raised 1-2 inches from top of pan.


• In the meanwhile preheat the oven to 180 degrees C.

( Ready to go inside the oven)

• After the dough has raised then unwrap the pan and keep it to bake for around 30-40 minutes or till the top has browned and caramel starts bubbling around the edges.


• After taking out from the oven let the bread cool in the pan for about 5 minutes and after inverting in a plate let the bread cool for further 10 minutes.


• While the bread is cooling prepare the glaze by whisking together sugar and milk until there are no lumps.


• Drizzle the glaze on top of the bread letting it run over the top and down the sides of bread.

Serve the bread warm.

Linking this to Priya and Aipi's Bookmarked Recipes- Every Tuesday Event.
Srivalli's Breakfast Mela
Hearth And Soul Blog Hop Weekly Event co hosted by Kankana