Monkey Bread
Looking for a delicious breakfast or dessert that is easy to make? Monkey Bread is the perfect recipe. With a sweet and sticky glaze and a soft, fluffy center, this pull-apart bread is sure to be a hit with everyone who tries it.
Looking for a delicious breakfast or dessert that is easy to make? Monkey Bread is the perfect recipe. With a sweet and sticky glaze and a soft, fluffy center, this pull-apart bread is sure to be a hit with everyone who tries it.
- Carbohydrate 436.055700171732 g
- Cholesterol 0 mg
- Fat 164.283180261309 g
- Fiber 13.3176997489507 g
- Protein 21.0770300050589 g
- Saturated Fat 25.7645100541833 g
- Serving Size 1 1 recipe (667g)
- Sodium 1137.13900306496 mg
- Sugar 422.738000422781 g
- Trans Fat 7.68430201189049 g
- Calories 3159 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.
Unlike a uniform loaf of sandwich bread baked in a rigid rectangular tin, pull-apart pastries rely on individual dough nuggets coated in fat and sugar to create a clustered structure. Creating this sweet bread requires specific attention to technique, from coating the dough efficiently to ensuring the glaze sets correctly during baking.
- Coat the cut biscuit pieces in batches inside a plastic bag to distribute the cinnamon-sugar mix evenly without overhandling the dough.
- Boil the margarine and brown sugar mixture for precisely one minute to dissolve the sugar crystals and prevent a gritty texture in the finished glaze.
- Allow the baked bread to rest in the Bundt pan for exactly ten minutes before inversion to let the caramel slightly firm up without sticking permanently to the metal.
- Scale the components proportionally if downsizing to a smaller pan, ensuring the dough pieces still fill the volume roughly two-thirds full to allow for proper expansion during the thirty-five minute bake at 350 degrees F.
Proper cooling directly impacts the structural integrity of the pull-apart segments. Avoid slicing the pastry with a knife, as tearing the pieces by hand preserves the soft, tender crumb created by the dough.
