Our Best-Ever Monkey Bread Is A Combination Of All Our Favorite Breakfast Pastries

Delish

If you’re a fan of sticky buns, cinnamon rolls, and other sweet breakfast pastries, let us introduce you to your new favorite—monkey bread.

Transcript

00:00 Hi, I'm Mackenzie and I'm in the Delish Kitchen

00:02 and today we are making a monkey bread.

00:05 This is my favorite recipe of monkey bread, hands down.

00:08 It's completely made from scratch.

00:09 It's a soft yeasted dough coated in cinnamon and sugar

00:12 and lots of butter.

00:14 For our monkey bread, we are going to start

00:16 by making our dough.

00:17 Canned biscuit dough is often used in monkey bread,

00:20 which is a great alternative,

00:22 but I just found I love making a homemade

00:25 yeasted dough for this.

00:26 It's softer, it's fluffier, it has more flavor to it.

00:29 I really love making it and it's worth the time and effort.

00:32 So our milk is warmed.

00:34 You don't want your milk to be too hot

00:37 because that will kill your yeast.

00:38 So to test it, you can put a clean finger in

00:41 and it should just be warm to the touch, not hot, just warm.

00:44 Or you can always use an instant read thermometer

00:46 and it should register between 110

00:48 and 120 degrees Fahrenheit.

00:50 We're gonna sprinkle our yeast on top.

00:53 We're gonna let that sit on there for about five minutes.

00:55 It'll get really foamy and kind of like wavy and ripply.

00:58 Yeasted dough, I know a lot of people

01:00 are intimidated by it.

01:01 I get it.

01:02 It's more complicated than like your banana bread

01:04 or something like that.

01:05 I think monkey bread is a really great one to practice with

01:08 because you don't have to worry about a certain shape,

01:10 like shaping cinnamon rolls or shaping pretzels.

01:13 Monkey bread is very similar to cinnamon rolls

01:15 in that the dough is enriched,

01:17 which just means it has more fat in it

01:20 from the milk, the butter, and the eggs.

01:23 Enriched doughs often take longer times to rise

01:26 because all that fat is trying to weigh it back down.

01:29 So this is what it should look like when it's ready.

01:31 You can see some like frothy foaminess on the side.

01:33 The yeast is wavy on top, so it's starting to work.

01:36 So now that our yeast is ready,

01:37 we are going to add our flour, sugar, and salt

01:41 to our stand mixer and give that a mix

01:43 because you always, always want to mix in your salt

01:46 before dumping your yeast on top

01:48 because salt kills yeast,

01:50 so you never wanna pour it directly on top of it.

01:52 A quick mix is all that needs.

01:53 And now we're gonna add in our milk and yeast mixture

01:56 and eggs.

01:56 That is mostly mixed together,

02:04 so we can start adding in our butter.

02:06 Do this just one tablespoon at a time

02:08 and let it incorporate before you add in your next one.

02:11 After all of your butter is in,

02:17 let that keep mixing on like a medium-high speed

02:20 for roughly five minutes until you have a nice, smooth dough.

02:23 Our dough is ready to go into our bowl.

02:26 This dough is stickier, but that's okay.

02:28 As it rises, it'll become less sticky.

02:30 It's good that we are ready to go.

02:32 I'm going to grease our bowl down with some cooking spray.

02:35 You can also use butter and then dump our dough into that.

02:38 Cover it with a towel.

02:39 Let your dough rise until it's about doubled in size,

02:42 which should take anywhere from an hour and a half

02:44 to two hours.

02:45 So it's grown.

02:46 You can see it's up over the ledge.

02:48 If you look, I can even show you.

02:50 You can see all like the air bubbles in there.

02:53 Those are good signs.

02:54 If you're not quite seeing

02:56 that your dough has visibly doubled in size,

02:58 but you can see these air bubbles, that's a good sign.

03:01 Now that our dough has risen,

03:02 it is time to divide out and shape

03:04 all of our little pieces of dough into balls

03:07 to put into our bundt pan.

03:09 I'm going to put just a little bit of flour

03:10 down on our surface so that the main piece of dough

03:13 can sit on top of that,

03:14 just to ensure it does not stick to our counter.

03:16 And pat it down just until it's about half an inch thick.

03:21 This is good to knock some of that air out.

03:24 Divide this out into 60 pieces,

03:26 and then we'll roll it into balls.

03:27 If I'm not using a scale,

03:29 this is just how I divide my dough out.

03:31 First, I divide it in half

03:33 so that I know it's going to be 30 and 30 pieces,

03:35 set one half aside.

03:37 With the one half we're working on,

03:38 divide it into three more pieces,

03:40 and then it's 10, 10, 10.

03:42 And then you're going to get pretty good uniform-sized pieces.

03:49 Squeeze it a little bit, kind of help it stick together.

03:52 The less flour you have down on your surface,

03:59 the better your dough is going to stick together.

04:01 So try to use no flour if you can get away with it.

04:04 The less you use, the better.

04:05 We rolled all of our balls,

04:07 so now we're going to mix together our cinnamon and sugar.

04:10 And then we're going to dunk all of our balls

04:12 into some butter, toss it in that cinnamon sugar,

04:14 and then into our bundt pan.

04:16 Very important, before you can add in any of your dough

04:18 to your bundt pan, you want to grease it

04:20 very well with some butter.

04:22 Get all of those nooks and crannies

04:23 so that when you go to flip your monkey bread out,

04:25 it releases.

04:26 I like to use a pastry brush to grease my bundt pans

04:29 because these little bristles can reach all of those spots

04:32 and coat it really well.

04:34 (upbeat music)

04:36 Our bundt pan is finally assembled.

04:54 So now we're just going to cover it again

04:55 and let it rise one more time,

04:57 about 30 minutes to 45 minutes until it is visibly risen.

05:02 (upbeat music)

05:05 Okay, our monkey bread has risen for the second time.

05:11 You can tell it's really grown in the pan.

05:13 It's barely under the lip.

05:15 See how they've like cracked?

05:16 That really tells you that the dough has started to expand.

05:19 But the best test with your yeasted dough

05:22 right before it goes into the oven

05:24 is to do a poke test to one.

05:26 So to do the poke test, you just want to gently poke

05:28 one of your pieces of dough.

05:29 And if it stays, then it's still too firm

05:32 and needs more time to proof.

05:33 But if it slowly comes back

05:36 or even keeps the indent slightly, then it is ready to go.

05:39 It slowly grew back, so we're ready.

05:41 Into a 350 degree oven until it is deeply golden on top,

05:45 about 40 minutes.

05:47 Ooh, oh my goodness.

05:50 Look at how beautiful she is.

05:52 What a monkey bread.

05:55 Let your monkey bread cool for just 10 minutes

05:57 before you flip it out.

05:58 You don't want to let it cool all the way

05:59 in your bump pan because that sugar will start to harden

06:02 and then it won't flip out easily.

06:04 This is what we're flipping it onto.

06:06 I'm just putting plate upside down on top.

06:08 Let gravity do its job.

06:16 Give gravity a moment.

06:17 You can feel it releasing.

06:29 Our monkey bread is cooling,

06:30 so I'm gonna show you how to make the icing for it.

06:32 This is a three ingredient glaze

06:34 that can make anything better.

06:35 In a large bowl with your powdered sugar,

06:37 add cream and vanilla and whisk until smooth.

06:41 Look at our beautiful monkey bread.

06:55 We have that sweet caramelized outside

06:58 that's really sticky and the inside is so soft and fluffy

07:02 and full of butter and cinnamon and sugar.

07:05 It's so good.

07:06 This is when you invite your friends over

07:07 because this is a fun party finger food dish to serve.

07:11 Jackie O loves serving it at Christmas,

07:13 so you can always serve it for your family then.

07:16 Forget your forks, you do not need them.

07:18 This is a fun finger food Bundt cake to serve

07:21 and you can just pull it apart like a little monkey.

07:23 I hope you try this at home.

07:24 It is so fun and easy to make.

07:26 And for more desserts like it, go to delish.com.

07:30 Mm.

07:31 (laughing)

07:32 Ooh, that's good.

07:34 (upbeat music)

07:36 (upbeat music)

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