Mom's Ridiculously Easy Butterscotch Monkey Bread
Try this delicious Butterscotch Monkey Bread recipe for a delectable treat.
Try this delicious Butterscotch Monkey Bread recipe for a delectable treat.
- Carbohydrate 80.941275103113 g
- Cholesterol 61.00625 mg
- Fat 23.0149625 g
- Fiber 0 g
- Protein 0.340187500126145 g
- Saturated Fat 14.57567 g
- Serving Size 1 1 Serving (111g)
- Sodium 26.2212500294338 mg
- Sugar 80.941275103113 g
- Trans Fat 1.6111325 g
- Calories 517 calories
Step-by-step
- Grab 3 medium size prep bowls. Add the melt the butter to the first, the butterscotch pudding to the second and brown sugar to the third.
- Grab your defrosted bread dough loaves and, using a sharp knife, cut the dough into bite size (or larger if you're in a hurry - this is my mom's way, she is always in a hurry!) pieces. Working one piece at a time, dip the balls into the melted butter, allowing excess butter to drip back into bowl, then butterscotch pudding and then roll through the brown sugar. Layer the balls evenly in your greased bundt pan. Repeat with the remaining balls. If you have any butter, butterscotch pudding or brown sugar left over pour or sprinkle the leftover over on top the bread.
- Cover the Bundt pan with plastic wrap and place in warm place for 40 to 45 minutes or place in the fridge overnight. Preheat your oven to 350 degrees F.
- Place the monkey bread on a cookie sheet and bake for about 40-50 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven and allow it to sit for about 10-15 minutes. The turn the bundt over onto a plate for 5 minutes or so. Serve warm!
Melted unsalted butter drives the textural development of pull-apart pastries by coating individual dough fragments to prevent premature gluten bonding. Without that fat barrier, yeast dough pieces fuse into a solid loaf rather than distinct, tender nuggets. Monkey bread emerged from mid-century American home kitchens, heavily inspired by Hungarian pull-apart coffee cakes known as arany galuska. Unlike traditional yeast doughs dipped in plain butter and cinnamon sugar, this iteration leverages dry cook-and-serve pudding powder mixed directly with brown sugar to construct a heavy caramel glaze. Setting up three separate shallow prep stations streamlines the assembly line. Cut defrosted loaves with a sharp chef's knife rather than tearing them to maintain clean edges that accept the fat coating evenly. Allow excess melted butter to drip back into the bowl before proceeding to the dry mix. Skipping this drainage step creates heavy, soggy pockets that fail to rise properly during the proofing window. Pack the coated dough pieces uniformly into a greased 10-inch aluminum Bundt pan, which ensures optimal heat conduction. Placing the filled pan on a solid cookie sheet catches any bubbling sugar overflows that would otherwise smoke on the oven floor. Proof the assembled loaf in a warm environment for 40 to 45 minutes until puffed, or retard the fermentation overnight in a refrigerator. Preheat the convection or conventional oven strictly to 350 degrees Fahrenheit. Bake for 40 to 50 minutes until the top crust turns a deep, dark mahogany brown. Inadequate baking leaves the interior dough gummy and raw near the center column. Rest the pan inverted on a serving plate for five minutes after baking to let the molten butterscotch caramel migrate downward through the crumb structure before lifting the mold away.
