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, was really Beth that gave me the recipe but still we'll give Jeff a little credit. DELICIOUS!


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

The bread looked delicious!


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!


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.

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.


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!! :)