Monkey Bread

Monkey Bread!  I mean seriously.  This makes an amazing Mother's Day table contribution, pleasing both kids and adults alike.  It's sweet, there's warmth from the cinnamon, it's buttery and soft and you get to rip it apart with your fingers.  Om nom.   There are many recipes out there that call for using packaged biscuit dough, but we try to avoid processed foods, so I found a recipe that called for making the dough from scratch. There is rising time involved so plan accordingly!

Monkey Bread
Food Network Canada
Makes 1 large bundt pan

4 tablespoons plus 1/2 cup butter, melted
2 cups milk
1/4 cup brown sugar
1 tablespoon vanilla
1 tablespoon instant yeast
4 cups flour
2 teaspoons salt
1 cup sugar
3 tablespoons cinnamon

Preheat oven to 200F. Lightly oil a large bundt pan or other baking pan.

In a large bowl, add melted butter, milk, brown sugar, vanilla and yeast. Stir together, then add the flour and salt. Mix with mixer until dough comes together in a shiny mass, and pulls away from the sides of the bowl.

Put the dough in a large oiled bowl, cover with a towel, and place in the preheated warm oven for 1 hour, or until doubled in size. When the dough has risen, take it out of the oven and pour the melted butter into a small bowl. Put the sugar and cinnamon into a second bowl and whisk well to combine.

Punch down the dough to knock the air out of it and then form and roll small balls in your hand or on the counter. Dip them first in the melted butter and then roll in the cinnamon sugar and layer them in the bundt or other baking pan.

Put the pan into the oven to rise for a second time, for about 45 minutes, until the dough balls reach the top of the pan and double once again.

Remove from the oven, and increase the heat to 350F. Once hot, place the pan back into the oven and bake for 40 minutes.

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