Because… (Monkey Bread)

Monkey bread.

Because the most conducive thing to learning and studying for the AP Literature & Composition exam is obviously sharing this messy, gooey, sugary finger food with my whole class. It was damn tasty, though. It made studying that much better, picking off one bite after another during class.

Because it is on my list.

Because I’ve been on a sugar kick for the past…umm…yeah, I’ve lost track of that one.

Because there is no reason not to bake it.

See the Pac-Man oven mitt in the background? Yeah, I thought I smelled jealousy coming through the screen.

(About that sugar kick, can someone please give me suggestions on how to kick the kick? I’d love to hear something useful other than the “cold turkey” technique; that usually ends with me binging on chocolate and other sweet amazingness which defeats the whole purpose.)

Monkey Bread

Recipe adapted from Definitely Not Martha. Serves…well, a lot.

Hand-cut, hand-dipped, hand-rolled. All 100+ of these suckers.

Ingredients:

Dough:

1 1/2 c all-purpose/bread flour (I ended up using 3 cups of AP flour; if it were for myself and a few other friends at my house, I would’ve gone mostly whole wheat!)
1 1/2 cup whole wheat flour (Read above)
1 package quick yeast (2 1/4 tsp)
2 tbsp pumpkin pie spice (or combo of cinnamon/cloves/allspice/ginger)
1/2 cup milk
1/2 cup water
4 tbsp sugar
1 tbsp canola oil
1 egg
1/2 tsp salt
Glaze:
1/2 cup unsalted butter, melted and cooled
1 1/2 cup brown sugar
2 tsp cinnamon

Sorry this picture is so out of focus. It's the best one of these I've got :/

To Prepare:
  1. In a stand mixer, combine flour(s), yeast, pie spice and salt.
  2. In a small saucepan, heat milk, water, oil and sugar until sugar is dissolved the mixture is warm
  3. Add milk mixture and the egg to the flours and mix together (or use a handy dandy dough hook!) until dough is slightly sticky but not overbearingly so. If too sticky, add more flour tablespoon by tablespoon; if too dry, add a bit more milk. Knead dough for a couple of minutes.
  4. Transfer dough to an oiled bowl and roll the dough around in the ball to coat it with oil. Cover bowl tightly with plastic wrap or foil for an hour somewhere warm in order to rise. A note I took from the original recipe: “I put mine in the oven with the light on. Out of the way, and nice and warm.”
  5. Cover countertop or other work space with flour and roll into a large rectangle/oval.
  6. Cut into a bunch of pieces; I did over 100, but I would recommend doing less (the pieces will be fluffier and less dry), somewhere around 7o-ish. To make this easier, use a pizza cutter!
  7. Now we come to the to the good stuff. Combine the cinnamon and sugar in a dish and put the butter in another dish.
  8. Take a dough ball, cover it in butter, let the excess drip off, roll it around in your sugar and cinnamon and toss it in a bundt cake pan. Lather, rinse, repeat. If there is extra butter or sugar/cinnamon left over, combine the two and pour over the dough balls in the bundt pan. Voila, you’ve got self-glaizing monkey bread!
  9. Cover tightly again and let rise for another hour. 
  10. A bit before the hour ends, heat oven to 350 ˚F. Remove the foil at the end of the hour and bake the monkey bread for about 35 minutes.
  11. After removing, let sit for 5 minutes. Cover with a plate, flip the bundt cake pan over while holding onto the plate, and lift bundt cake pan (easy removal!). Enjoy immediately.
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