Monkey Bread
Monkey Bread
Ingredients
- 1 1/4 cups (310 ml) buttermilk, warm
- 1/4 cup (60 ml) sugar
- 3 cups (750 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) instant dry yeast
- 1/2 teaspoon (2.5 ml) salt
- 6 tablespoons (90 ml) unsalted butter, melted
- 1/2 cup (125 ml) unsalted or salted butter, melted
- 3/4 cup (180 ml) brown sugar
- 3/4 cup (180 ml) sugar
- 1 1/2 teaspoons (7.5 mL) ground cinnamon
Instructions
- In a bowl, combine the buttermilk and sugar. Set aside.
- With a wooden spoon or a in the stand mixer (using the dough hook), combine the flour, yeast and salt. Add the buttermilk mixture and mix thoroughly until the dough begins to form.
- Gradually add the butter and knead for about 5 minutes in the stand mixer or on a floured surface. The dough will be soft and slightly sticky. Place the dough in a clean and lightly oiled bowl. Cover the bowl with a damp cloth and leave in a warm and humid place for about 1 hour.
- Generously butter a bundt pan. Set aside.
Monkey Bread