Last recipe entry from me from the Hopkins County 4-H Food Show. Isn't it pretty? It's hard to believe a little monkey, ur I mean, a little kid made this monkey bread.
I sure hope they (the AgriLIFE Extension office) ask me to judge again next time. It was SO MUCH FUN meeting the kids, listening to them spout their nutrition education, while proudly standing behind their prepared dishes. Those kids were down right cool!
HERE'S MONKEY BREAD from a CLOVER KID
- 1 cup white sugar
- 2 teaspoons cinnamon
- 3 cans refrigerator biscuits (10 biscuits each)
- 1 stick butter
- 1 cup brown sugar
- cooking spray
Heat oven to 325ºF.
Mix white sugar and cinnamon together in a plastic storage bag or paper sack. Remove biscuits from the tubes. Place each biscuit on cutting board and cut each into fourths with a butter knife.
Place about half the biscuit pieces into the cinnamon sugar mix and shake bag, until thoroughly coated.
With an adult helper, heat butter and brown sugar in a small pan over low heat, stir until mixed together.
Spray a bundt pan with cooking spray, be sure to coat it very well. Place the coated biscuit pieces evenly in the bundt pan. Finish coating the remaining pieces, then add them to the bundt pan.
Pour brown sugar mixture over the biscuits. BAKE in oven 35 minutes.
Have the adult helper remove the bundt pan and place on wire rack to cool for 10 minutes. CAREFULLY turn the pan upside down onto serving plate, the sugary coating will still be hot. The monkey bread should fall right out. Allow to cool at least 5 minutes or more, before serving.
To eat, just pinch off pieces and Enjoy!
i love this..it's looks soooo good….i would give up my mom's miket cake anyday for THIS ONE!
Hello Sara!
Monkey bread IS good. I have a cousin that requests it for her birthday cake EVERY year. I kid you not.
Now tell me, what is your Mom's Miket Cake?
I've not heard of that. Would she be willing to share her recipe?
Is there fruit on the Monkey Bread? It looks so yummy. I think I'll make it for my church group on Sunday.
I love Monkey Bread but im from Australia and we do not have refrigerator biscuits, so i need a recipe to make them first, any help appreciated
I don’t have a recipe for refrigerator biscuits. But I was thinking we could use the Buttermilk Bread recipe to make a lovely light Monkey Bread recipe.
Here’s the link:
http://simpledailyrecipes.com/how-to-make-buttermilk-bread/
This recipe just came over the wire from my online subscription to Cook’s Illustrated. They’ve made Monkey Bread from scratch that can be done in one morning.
Monkey Bread
4/2005
The dough should be sticky, but if you find that it’s too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don’t let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm.
Serves 6 to 8
For the Dough
2 tablespoons unsalted butter , softened, plus 2 tablespoons melted
1 cup warm milk (about 110 degrees)
1/3 cup warm water (about 110 degrees)
1/4 cup granulated sugar
1 package rapid-rise yeast or instant yeast
3 1/4 cups all-purpose flour , plus extra for work surface
2 teaspoons table salt
For the Brown Sugar Coating
1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted
For the Glaze
1 cup confectioners’ sugar
2 tablespoons milk
For the Dough:
1. Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
2. In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
For the Sugar Coating:
3. While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
To Form the Bread:
4. Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces. (See photos 1 and 2 on page 9.)
5. Following photo 3 on page 9, roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then, following photo 4 on page 9, layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
6. Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
7. Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
For the glaze:
8. While bread cools, whisk confectioners’ sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.
Monkey Bread Without a Mixer:
In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.