American Cakes – Monkey Bread
Forget going out to eat or ordering takeout every time you crave American food. Try making American Cakes – Monkey Bread at home. One serving contains 242 calories, 5g of protein, and 7g of fat. For 24 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. It is brought to you by Tori Avey. A couple people made this recipe, and 40 would say it hit the spot. A mixture of active yeast, bread flour, table salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a dessert. From preparation to the plate, this recipe takes about 3 hours and 50 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so super spoonacular score of 15%. Similar recipes include Grands Monkey Bread | Easy Monkey Bread {Perfect For Holiday Mornings!}, American Cakes – Molten Chocolate Cakes, and American Cakes – Lane Cake.
Servings: 16
Preparation duration: 120 minutes
Cooking duration: 50 minutes
Ingredients:
1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons); or 1 cake fresh yeast (0.6-ounce/18 grams); or 2 teaspoons instant yeast
about 3 3/4 cups unbleached all-purpose flour or bread flour (18.5 ounces/525 grams)
1 large egg (1.75 ounces/50 grams)
1 large egg yolk
1/3 cup granulated sugar (2.25 ounces/65 grams)
2 tsp ground cinnamon
1 cup granulated sugar or packed light brown sugar (7 ounces/200 grams)
3/4 cup warm milk or buttermilk, or 6 tablespoons milk and 6 tablespoons sour cream (5.125 ounces/180 grams)
1 tsp table salt
1/2 cup unsalted butter, softened (1 stick/4 ounces/115 grams)
1/4 cup warm water (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
Equipment:
measuring cup
bowl
kitchen towels
plastic wrap
baking pan
kugelhopf pan
aluminum foil
oven
frying pan
kitchen thermometer
wire rack
Cooking instruction summary:
To make the dough: In a small bowl or measuring cup, dissolve the yeast (except instant yeast) in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the yeast mixture, milk, the remaining sugar, butter, egg, egg yolk, and salt. Blend in 1½ cups flour. If using instant yeast, do not dissolve, but add here. Gradually add enough of the remaining flour to make a soft dough. On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. If using, knead in the currants. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight.Grease a 10-inch (12-cup) tube or Bundt pan or two 9-inch ring molds. (If the pan has a removable bottom, line the outside with foil to prevent the butter from dripping.) In place of a tube pan, place a custard cup or foil lined 1½-inch tube in the center of a round, deep baking pan or casserole.Punch down the dough, knead briefly, and shape into 1-inch balls. Combine the sugar, cinnamon, and, if using, nuts. Dip the balls into the melted butter, then roll in the sugar mixture to lightly coat. Arrange the balls in the prepared pan no more than halfway full. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 45 minutes.Position a rack in the lower third of the oven. Preheat the oven to 375°F (350°F for a convection oven). Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 40 to 50 minutes. Place the pan on a wire rack and let cool for 5 minutes, then loosen the sides of the cake and invert onto a serving platter. Serve warm or at room temperature. Cover with plastic wrap and store at room temperature for up to 2 days. Pull away pieces for your own barrel of fun.Variations:Blueberry Monkey Bread: Layer and scatter 1 cup fresh or frozen blueberries with the dough pieces.Chocolate Monkey Bread: In the topping, substitute ¼ cup Dutch-processed unsweetened cocoa powder for the cinnamon.Eggless Monkey Bread: Omit the eggs and increase the milk to 1 cup.Lemon Monkey Bread: In the topping, omit the cinnamon and mix the sugar with 4 teaspoons finely grated lemon zest and ¼ teaspoon ground mace.Poppy Seed Monkey Bread: In the topping, omit the cinnamon and mix the sugar with ¼ cup poppy seeds.Pumpkin Monkey Bread: Reduce the milk or sour cream to ½ cup, omit the egg yolk (use the whole egg), and add 1 cup (8.25 ounces/240 grams) unsweetened pure pack canned pumpkin. If desired, also add to the dough ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.Spicier Monkey Bread: Add ½ teaspoon freshly ground nutmeg with the cinnamon.
Step by step:
1. To make the dough: In a small bowl or measuring cup, dissolve the yeast (except instant yeast) in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the yeast mixture, milk, the remaining sugar, butter, egg, egg yolk, and salt. Blend in 1½ cups flour. If using instant yeast, do not dissolve, but add here. Gradually add enough of the remaining flour to make a soft dough. On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. If using, knead in the currants.
2. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight.Grease a 10-inch (12-cup) tube or Bundt pan or two 9-inch ring molds. (If the pan has a removable bottom, line the outside with foil to prevent the butter from dripping.) In place of a tube pan, place a custard cup or foil lined 1½-inch tube in the center of a round, deep baking pan or casserole.Punch down the dough, knead briefly, and shape into 1-inch balls.
3. Combine the sugar, cinnamon, and, if using, nuts. Dip the balls into the melted butter, then roll in the sugar mixture to lightly coat. Arrange the balls in the prepared pan no more than halfway full. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 45 minutes.Position a rack in the lower third of the oven. Preheat the oven to 375°F (350°F for a convection oven).
4. Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 40 to 50 minutes.
5. Place the pan on a wire rack and let cool for 5 minutes, then loosen the sides of the cake and invert onto a serving platter.
Serve warm or at room temperature. Cover with plastic wrap and store at room temperature for up to 2 days. Pull away pieces for your own barrel of fun.VariationsBlueberry Monkey Bread Layer and scatter 1 cup fresh or frozen blueberries with the dough pieces.Chocolate Monkey Bread In the topping, substitute ¼ cup Dutch-processed unsweetened cocoa powder for the cinnamon.Eggless Monkey Bread Omit the eggs and increase the milk to 1 cup.Lemon Monkey Bread In the topping, omit the cinnamon and mix the sugar with 4 teaspoons finely grated lemon zest and ¼ teaspoon ground mace.Poppy Seed Monkey Bread In the topping, omit the cinnamon and mix the sugar with ¼ cup poppy seeds.Pumpkin Monkey Bread Reduce the milk or sour cream to ½ cup, omit the egg yolk (use the whole egg), and add 1 cup (8.25 ounces/240 grams) unsweetened pure pack canned pumpkin. If desired, also add to the dough ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.Spicier Monkey Bread
1. Add ½ teaspoon freshly ground nutmeg with the cinnamon.
Nutrition Information:
covered percent of daily need
