Tis the season for coming together and eating everything that you really shouldn’t. And that includes yummy, homemade baked goods. This weekend we hosted a holiday gathering and I decided to whip up some yummy mini-monkey bread! This is not a last-minute recipe; you have to plan accordingly to allow for enough time for the dough to proof. Be mindful that you want to allow the dough to proof a minimum of eight hours.
Little hands really enjoy rolling out the balls so call them in to be sous chefs!
1 package of yeast
1/4 cup warm water
1 and 1/4 cups warm milk
1/3 cup unsalted butter, melted
1/4 cup white sugar
2 large eggs
1 teaspoon salt
5 cups all-purpose flour
3/4 cup unsalted butter
1 cup white sugar
1 tbsp ground cinnamon
2/3 cup packed light brown sugar
1 teaspoon vanilla extract
1 Cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract
- In the bottom of your bowl, dissolve yeast in warm water. Stir and allow it to rest for a few minutes. It will be fragrant and a bit frothy.
- Slowly add the milk, cooled melted butter, sugar, salt, and eggs one at a time. Slowly incorporate 3 cups of flour.
- Using the dough hook, beat on medium for a few minutes. Slowly add remaining dough until the dough forms a firm bowl.
- Put the dough onto a floured surface. You want to knead until it just smooth and elastic. Be careful not to over knead the dough. The dough is ready for proofing when you poke it and it springs back to you.
- Turn the dough out into a greased bowl, toss to coat and cover with plastic wrap.
- Refrigerate the dough for at least 8 hours or overnight.
- Remove your dough from the fridge, punch it down carefully. Allow the dough to rest.
- Set up your coating station. Melt ½ c of the butter in a small bowl and in another bowl you want to combine sugar and cinnamon.
- Spray your muffin pan with cooking spray (alternatively, you can do this in a bundt pan, but this recipe is generally for mini monkey breads).
- Pull apart pieces and roll into balls about the size of a peppermint ball. You’ll want to fit 3-4 balls in the muffin wells.
- Dip each ball into the butter, gently shake off excess butter. Then roll in the cinnamon sugar, shake off excess. Then pop your balls into the muffin well.
- After filling the wells, allow the muffins to rest while you make the sauce.
- Preheat oven to 350F.
- On the stove, melt 1/4 cup of butter and whisk in the brown sugar and vanilla until it is well combined.
- Pour the mixture over the dough balls.
- Bake for about 30 minutes or until the top is golden. (Cover loosely with foil if the top browns too quickly)
- Allow to cool before carefully removing and placing onto a large serving plate.
- Optional: Whisk all of the glaze ingredients together and pour it over the bread.
Store in an air-tight container in the fridge. Will keep for a few days.
© 2016 by Alexa Mason. All Rights Reserved