Try this Monkey Bread recipe.
- Carbohydrate 29.0703800114488 g
- Cholesterol 0 mg
- Fat 10.9522120174206 g
- Fiber 0.88784664993005 g
- Protein 1.4051353336706 g
- Saturated Fat 1.71763400361222 g
- Serving Size 1 1 Serving (44g)
- Sodium 75.8092668709974 mg
- Sugar 28.1825333615187 g
- Trans Fat 0.5122868007927 g
- Calories 211 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
- Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
- In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
Glossy pockets of dark caramel bind together a mass of tender, pull-apart dough nuggets studded with softened fruit and toasted nuts. Achieving the right crumb requires careful management of sugar and heat.
Mastering the Dough and Coating
Cutting refrigerated biscuits into quarters creates uniform pieces that bake evenly within thirty-five minutes at 350 degrees F. Tossing these pieces in a sealed plastic bag with granulated sugar and ground cinnamon ensures an even coating. This dry layer prevents the dough pieces from sticking into a solid mass inside the 9- or 10-inch Bundt pan. Distributing chopped walnuts and raisins intermittently builds pockets of crunch and chew without weighing down the rise.Boiling the Caramel Base
Melting margarine with brown sugar over medium heat requires boiling the mixture for exactly one minute. This short boil drives off excess moisture so the sugar thickens into a proper syrup rather than remaining watery. Pour this hot liquid immediately over the arranged dough. Allowing the baked bread to cool for ten minutes in the pan lets the caramel structure set before inversion. Black coffee or strong espresso provides a sharp bitterness that cuts through the intense sweetness of the pastry.
