Need yet another great excuse to whip up some naturally yeasted dough? Who can say no to the piping-hot stickiness of Monkey Bread?
When I was little my mom would often make Monkey Bread for her six little monkeys. Given how much I adored this buttery treat as a child, I was so pleased when a reader sent me her quick-and-easy version of this recipe to share with all of you. The best part is, that if you are wonderful like my mom, you’ll let your monkeys get their fingers sticky helping you bake! Since there is no need for great shaping or accuracy of any kind, this is a great way to include your kids in the kitchen. Now for the Tip:
“All I did was make the usual* bread dough and let it sit over night, then instead of forming loaves I rolled small pieces of dough in melted butter and cinnamon sugar and arranged them in a bundt pan, let them rise then bake at 375 for 45 min. So yummy!”
*For this recipe I would recommend the Honey Molasses loaf in section 4 of The Art of Baking With Natural Yeast
Never made Monkey Bread before? No problem. Like Mary said, simply divide your dough into pieces (the actual size doesn’t matter as long as they are roughly all the same size, but a 2-inch diameter is good) and slightly flatten the pieces into a fat patty. Melt a stick of butter in a bowl, and fill a second bowl with a mixture of cinnamon sugar. Coat the dough in butter, then in the cinnamon sugar, then into the pan. Easy and Delicious! Enjoy!