Abu’s Monkey Bread – Recipe
“And now, esteemed offendee, we feast!” - Aladdin
Whenever I have a movie night I like to have something to munch on while I watch. For our Aladdin Family Movie Night we made Abu’s Monkey Bread together. (The recipe is at the bottom of this post.)
All set up and ready to bake!
Princess buttered the Bundt pan.
Into the mixer with the ingredients. Goofy didn’t like the mixer much.
We had to let the dough rise.
When it was done it was on to the fun part–rolling the dough in the butter and sugar mixture.
Roll, roll, roll.
We let the sugar-coated dough balls rise again.
Here is what it looked like in the pan after it came out of the oven.
Just look at how delightfully gooey the monkey bread is!
My kids scarfed it up.
Abu’s Monkey Bread (The Best Monkey Bread)
(From Mel’s Kitchen Cafe)
4 T butter divided, 2 T softened and 2 T melted
1 c milk, warm (about 110 degrees)
1/3 c water, warm (about 110 degrees)
1/4 c granulated sugar
2 1/4 t instant yeast
3 1/4 c all purpose-flour, plus extra for workspace
2 t salt
Brown Sugar Coating:
1 c packed brown sugar
2 t ground cinnamon
8 T butter (1 stick), melted
1 c confectioners’ sugar
2 T milk
Butter a Bundt pan with 2 T softened butter. Use a pastry brush or paper towel to get in all of the nooks and crannies. Set aside.
In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook.(Instructions for mixing by hand here.) Turn the machine to low and slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth–6 to 7 minutes. If you think the dough is too wet (i.e. having a hard time forming a cohesive mass), add 2 T flour at a time and mix until dough comes together (it should still be on the sticky side, but not overly wet).
Coat a bowl with non-stick cooking spray. Place the dough in the bowl and turn to coat lightly with the spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours (alternately, you can preheat the oven to 200 degrees, turning it off once it reaches 200 degrees and place the covered bowl in the oven to speed up the rising time).
For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a bowl or a shallow pie plate and set aside.
To form the bread, gently remove the dough from the bowl and press into a rough 8-inch square. Using a bench scraper or knife, to cut the dough into 64 pieces.
Roll each dough piece into a ball (it doesn’t have to be perfect, just get it into a rough ball shape). Working one at a time, dip the balls into the butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the cinnamon-sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.
Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, 1-2 hours (again, you can use the warm oven approach to speed this up).
Heat the oven to 350 degrees (remove the pan from the oven if you placed it there to rise). Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.
For the glaze, while the bread cools, whisk the confectioners’ sugar and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
This recipe was delicious. Check out Mel’s Kitchen Cafe for more tasty food.