Beruflich Dokumente
Kultur Dokumente
Makes
6
to
8
servings
An
A merican
classic
(also
called
African
coffee
cake,
bubbleloaf,
golden
crown,
and
pinch-me
cake),
this
sweet
pull-apart
bread
is
like
cinnamon
rolls
in
bite
size
form,
but
with
more
cinnamon
and
sugar
caramel
with
e very
bite.
The
homemade
dough
t akes
about
t wo
1-hour
rising
times,
but
it
will
be
worth
the
wait.
You
will
be
rewarded
with
gooey,
sticky,
soft
bread
after
baking
in
the
oven.
~
Joy
INGREDIENTS Dough
4
tablespoons
unsalted
butter,
divided,
2
tablespoons
softened
and
2
tablespoons
melted
1
cup
milk,
warm
(about
110
d egrees)
1/3
cup
water,
warm
(about
110
degrees)
1/4
cup
granulated
sugar
1
package
rapid-rise
yeast
(or
instant),
about
2
teaspoons
if
measured
from
a
jar
3
1/4
cups
unbleached
a ll-purpose
flour,
p lus
extra
for
work
surface
2
teaspoons
table
salt
Cinnamon
Sugar
Coating
1
cup
packed
light
brown
sugar
2
teaspoons
ground
cinnamon
8
tablespoons
unsalted
butter
(1
stick),
melted
PREPARATION
1. Preheat
oven
to
200F
with
the
rack
in
medium-low
position.
Turn
off
when
the
temperature
reaches
200F.
Butter
a
Bundt
pan
with
2
tablespoons
softened
butter.
2. For
t he
Dough:
Combine
milk,
water,
melted
sugar,
and
yeast
in
a
small
bowl.
Using
a
Stand
Mixer:
Mix
flour
and
salt
in
the
bowl
of
the
s tanding
mixer
using
a
wooden
spoon.
Place
on
the
mixer
fitted
with
a
dough
hook,
turn
to
low
and
slowly
p our
milk
mixture.
Wait
for
the
dough
to
come
together
and
increase
speed
to
medium.
Wait
until
dough
is
smooth
and
shiny
and
pulls
from
the
s ides
and
bottom
of
the
bowl,
a bout
6
to
7
minutes.
Transfer
onto
a
floured
work
area.
By
Hand:
Mix
flour
and
salt
in
a
large
bowl
using
a
wooden
spoon.
Create
a
well
in
the
flour,
add
the
milk
mixture
into
it
and
blend
until
dough
b ecomes
shaggy
and
difficult
to
stir.
Transfer
onto
floured
work
area
and
knead
until
dough
b ecomes
smooth
and
satiny,
about
10
minutes.
For
Both:
Apply
cooking
spray
on
a
large
bowl.
Tuck
dough
into
a
ball
and
place
in
the
coated
bowl.
Mist
the
surface
of
dough
with
cooking
spray
and
cover
the
bowl
with
p lastic
wrap.
Place
in
the
warmed
oven
for
about
50
to
60
minutes,
until
the
dough
doubles
in
size.
Copyright
2010
Gourmeted
This
recipe
was
adapted
from
Cooks
Illustrated
magazine
(February
2005
issue)
and
was
featured
on
Gourmeted.com
last
September
15,
2010:
http://gourmeted.com/2010/09/15/monkey-bread/
Please
email
us
at
gourmeted@gmail.com
if
you
have
questions.
3. For t he cinnamon sugar coating: Mix brown sugar and cinnamon in a bowl. Melt butter ( melting in the microwave is fine) in a s eparate bowl. 4. After the dough has risen, turn over onto your floured work surface, and flatten into an 8-inch square with your fingertips. Divide dough in 8 strips crosswise and lengthwise using a knife or b ench scraper, leaving you with 64 p ieces. 5. Tuck each piece into a ball, p inching together the ends. [Note: the original recipe instructs you to roll each piece into a ball, which could lead to a sticky mess. I prefer to tuck and pinch, they will not be circular balls once they are baked anyway. - Joy] 6. Dip each ball in melted butter; placing them on a fork ( not p iercing) works really well. Let the excess butter drip back into the bowl. Roll individual balls in cinnamon sugar and layer in the Bundt pan until evenly segregated at the top. 7. Cover Bundt pan with plastic wrap and place in (still turned-off) oven for 50 to 70 minutes, until balls become puffy and risen 1 to 2 inches from the top of the pan. 8. Remove pan from the oven. Heat oven to 350F with the rack in the upper middle position. Remove plastic wrap, and bake until the top becomes deep brown and caramel bubbles through the dough crevices, about 30 to 35 minutes. 9. Allow to cool in the pan for 5 minutes b efore inverting onto a platter and cool for another 10 minutes before s erving. Monkey Bread is best served warm. It can be kept at room temperature for 2 days and w armed up in t he microwave for 15 m inutes. Slice and/or pick apart.
Copyright 2010 Gourmeted This recipe was adapted from Cooks Illustrated magazine (February 2005 issue) and was featured on Gourmeted.com last September 15, 2010: http://gourmeted.com/2010/09/15/monkey-bread/ Please email us at gourmeted@gmail.com if you have questions.