Monday, March 1, 2010

Monkey Bread...

Yesterday, we made Monkey Bread.

I've made it before using a different recipe where you didn't need to make your own dough but this time I thought...we'll just start from scratch. I got the recipe from Joe's cousins Jeff & Beth, ok...it was really Beth that gave me the recipe but still we'll give Jeff a little credit. DELICIOUS!

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I tried to get pictures of all the processes but I've got the smaller lense on and it makes it a little hard...so this is what you get:)

The bread looked delicious!

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Oh, the only thing...the actual recipe calls for Pecans but because Peanut was eating them...and well, she's little...I opted to skip that step!

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Recipe is below...oh, and its VERY healthy (haha, not!) but it sure is tasty!

Caramel Pecan Monkey Bread

1pk active dry yeast 1/4 cup water (110-115) 1-1/4 cups warm 2% milk 1/3 cup butter, melted 1/4 cup sugar 2 eggs 1 tsp. salt 5 cups all purpose flour

Caramel: 2/3 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup heavy whipping cream

Assembly: 3/4 cup chopped pecans - (you don't have to use) 1 cup sugar 1 tsp. cinnamon 1/2 cup butter, melted

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt, and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a worm place until doubled, about 1 hour.

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10in fluted tube pan; sprinkle with half of the pecans

Punch dough down; shape into 40 balls (about 1-1/4in) In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.

Bake at 350 for 30-35 or until golden brown. (cover loosely with foil if top browns too quickly. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Tip:
Save time by kneading the dough and refrigerating overnight. The next day, let the dough sit on the counter for 30 minutes, then continue as the recipe directs.

3 comments:

Missy said...

Looks soooo yummy! I wish I could copy and paste recipe. I will get it later!

NuthinLikeGatorMama said...

gee, I'm not hungry.....

Sarah said...

oooh my!! that looks delicious! will definitely have to try that recipe with the kids at some point!! :)