My monthly cooking club is still going strong. The girls and I meet the first Friday of the month and share lots of great food and stories. It is a nice to share the love of food with this great group of ladies. I couldn’t wait to share this wonderful recipe that one of the ladies recently made. It is for “Monkey Bread”. Not sure where Monkey Bread is from, if it is a Southern , mid-west or northern thing, but I know I never heard of it before I had it at our monthly cooking club. Let me tell you, I have really been missing out. In case you are a Monkey Bread virgin like I was, it is basically a pan full of cinnamon sugar munchkins layered and cooked on top of each other in a bundt pan. I can assure you there was no Monkey Bread left that night at our cooking club. We try to save some extra food so everyone can take home some leftovers. Not that night!!! It is pure Heaven!!! I am addicted to Monkey Bread. I think I need help!!!!
Not like I needed an excuse to make Monkey Bread, but my husband’s step-sister was in town with her two boys recently and we were all meeting at my mother-n-laws for dinner. I said I would bring dessert. The best part of the meal if you ask me. I decided on Monkey Bread because I thought it was kid-friendly and who doesn’t like eating food with their hands! Well, again, another night where there was no Monkey Bread left. Not sure who ate more the kids or the adults. I will warn you that this recipe is a bit involved and time consuming to make. But I promise you that it is definitely worth it. I don’t have children, but I think this is a great recipe for your little ones to help you make. It is does take a bit of time to roll all the balls of dough and layer them. Great job for the little ones to do!
What kind of desserts do you like to make that are kid-friendly? I am always looking for new desserts to bring to my friend’s houses that have kids. I welcome all ideas!!!
Recipe by: Lisa from my cooking club
Photo by: The Comforting Cook
- 1/4 cup water, warm (100-110F)
- 2 1/2 tsp active dry yeast (.25-oz)
- 3 – 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp vanilla extract
- 3 tbsp sugar
- 1 large egg
- 2 tbsp butter, melted
- 3/4 cup milk, warm (100-110F)
- 2 cups brown sugar
- 1 1/2 tbsp ground cinnamon
- 1/2 cup butter, melted
Lightly grease a standard 10-in bundt pan with cooking spray. Set aside.
In the bowl of a stand mixer (all mixing can be done by hand, as well), combine warm water and yeast. Let stand for 2 minutes, until yeast is slightly foamy.
Stir in 1 cup of the flour, along with the salt, sugar, vanilla, egg, 2 tbsp melted butter and warm milk. Mix well, until dough is fairly smooth. Put the dough hook attachment onto your mixer and gradually add in the remaining flour, mixing at medium speed until dough comes easily away from the sides of the bowl. Knead for 3-4 minutes on medium speed. Remove dough hook and cover the bowl with plastic wrap. Let dough rest for 30 minutes.
In a small bowl, whisk together brown sugar and cinnamon. Place melted butter in a nearby bowl and get a fork out, as well.
Turn dough out onto a very lightly floured surface and gently deflate so that dough is relatively flat (maybe 1/2-3/4 inch thick) Using a knife or a bench scraper, cut off small pieces of dough to form 1/2 to 1-inch balls. As you cut each piece of dough, roll it into a ball in the palms of your hands. Dunk each ball in butter, use the fork to remove it and transfer it to the sugar mixture to be thoroughly coated. Place all coated dough balls into prepared bundt pan.
Once all balls have been coated and places in the pan, cover the pan lightly with plastic wrap and let bread rise for 60 minutes, until almost doubled in size.
Preheat the oven to 350F while the bread rises.
Bake for 30-35 minutes. Bread will spring back when lightly pressed.
Let bread cool in pan for 10 minutes, then turn out onto a serving platter.
Bread is best served warm and gooey.
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