Homemade Mini-Monkey Bread

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!

 

Ingredients

 

Dough

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

 

Sauce

3/4 cup unsalted butter

1 cup white sugar

1 tbsp ground cinnamon

2/3 cup packed light brown sugar

1 teaspoon vanilla extract

 

Glaze

1 Cup powdered sugar

3 tbsp milk

1/2 tsp vanilla extract


  1. 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.
  2. Slowly add the milk, cooled melted butter, sugar, salt, and eggs one at a time. Slowly incorporate 3 cups of flour.
  3. Using the dough hook, beat on medium for a few minutes. Slowly add remaining dough until the dough forms a firm bowl.monkeymonkey2
  4. 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.
  5. Turn the dough out into a greased bowl, toss to coat and cover with plastic wrap.
  6. Refrigerate the dough for at least 8 hours or overnight.monkey3monkey13
  7. Remove your dough from the fridge, punch it down carefully. Allow the dough to rest.
  8. 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.
  9. 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).
  10. 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.monkey4
  11. 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.monkey5
  12. After filling the wells, allow the muffins to rest while you make the sauce.
  13. Preheat oven to 350F.
  14. On the stove, melt 1/4 cup of butter and whisk in the brown sugar and vanilla until it is well combined.
  15. Pour the mixture over the dough balls.monkey7monkey6
  16. Bake for about 30 minutes or until the top is golden. (Cover loosely with foil if the top browns too quickly)monkey8monkey11monkey9monkey10
  17. Allow to cool before carefully removing and placing onto a large serving plate.
  18. 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

Homemade Danish Pastry Dough

 

1 standard package of active dry yeast

¼ cup warm water

½ cup milk (room temp)

1 large egg (room temp)

1 tsp salt

2 ½ cup leveled all purpose flour

¼ cup sugar

14 tbsp very cold unsalted butter

 

In a large bowl, proof your yeast. Mix yeast with warm water and sugar. Once foamy, mix in egg, milk and salt. Set aside while you mix dry ingredients. (If foam does not form, your yeast is dead and you should begin again with a new packet.)

 

Pour flour into food processor and add butters, sliced into tabs. Pulse until flour butter is crumbled into flour.

Pour mixture into wet ingredients. Gently fold to just incorporate ingredients. You will see pieces of butter. Turn the dough out and wrap tightly in plastic wrap. Place in fridge for 2-3 hours, or overnight. (If you are in a pinch, you can freeze for about 45 minutes to an hour).

danish5

After the time has elapsed, flour a work surface liberally. The dough will be very sticky. Flour your rolling pin, as well. Using the palm of your hand, flatten the dough into a small square. Roll the dough out into approx. a 15” rectangle. It may be necessary to continue to flour as you go along to prevent sticking. Fold the rectangle as if you were folding a letter. Roll out, flour, fold. Repeat three times. This is what creates the flaky layers.

danish9danish10danish11

Fold the dough and wrap in plastic. Refrigerate for 30-40 minutes. (Or up to one day).

Fig Cinnamon Rolls

I’m unlearning the knee-jerk reaction to exclaim, “I’m not a baker!”. Cooking came easy to me. Baking remained this elusive, scary beast. Exact measurements, chemical reactions, the infamous “don’t run in the house or the cake will fall!”

I started baking with simple recipes and I quickly realized baking is only as complicated as you make it. This will be my first time making cinnamon rolls but I am excited to try it out with you guys.

 

I received this awesome shipment of sun-sweetened fruits. First of all, when I think of dried fruit I think of raisins and apricots that stick in your teeth-crevices. I think of prunes that stick to everything before they even reach your mouth and are nearly impossible to cut.

fruit-bliss-1

Fruit Bliss has reinvented dried fruit. They claim this and upon opening the package and taking a bite of the first piece, I’m inclined to agree. There is no sugar added, no extra ingredients (something I look for when I’m trying to be all healthy and stuff). Just water and organic fruit. So, naturally I’m adding this healthy fruit to a dessert. Healthier, –ier.

fruit-bliss-2

Each piece of fruit is soft and moist, not overly sweet and the natural flavor of the fruit really shines through. I decided to go with a recipe that allows the fig to be the star with spices that are known to elevate their flavor.

 

Yields: 12

For the dough:

1 package of active dry yeast

¼ cup warm (to the touch) water

¼ cup plus 1 tsp of granulated sugar

½ cup of milk

2 tbsp of packed light brown sugar

1 tsp of vanilla extract

1 egg + 1 yolk

2 ¾ cup of all purpose flour (extra for kneading)

½ tsp of salt

4 tbsp unsalted butter, softened

 

For the filling:

5 oz of dried figs

1 tsp balsamic vinegar

1 tsp vanilla extract

2 tsp cinnamon

¼ brown sugar

(Hack: This is basically a Fig Butter. If you don’t want to do this from scratch, feel free to sub with ¾ cup of store bought. I hear that Trader Joe’s has a yummy one.)

 

For the glaze:

1 cup of powdered sugar

½ tsp vanilla extract

2 tbsp milk

 

(*Note: This recipe can be made the night before. If so, after step 11 cover with plastic wrap and refrigerate overnight and simply bring to room temperature, preheat the oven to 375 and bake 20-25 minutes, or until golden brown.)

 

  1. Attach your dough hook to your stand mixer and in the bowl combine the yeast and ½ teaspoon of the sugar and the warm water. Stir to combine and let rest for about 10 minutes or until the yeast begins to froth up
  2. Add the rest of the white sugar, and the remaining ingredients up to and including the eggs, and mix to combine. Add the flour and salt, knead for 1-2 minutes on med-high.
  3. Add the butter to the bowl and continue needing for about another 5 minutes. Put the dough onto a floured surface and begin to incorporate flour while you knead. Your dough should go from wet and sticky to smooth. No more stickiness.fruit-bliss-3fruit-bliss-4
  4. In a large bowl spray with cooking spray, place your dough inside. Spray some plastic wrap and cover. Let it rest in a warm place for 1 to 2 hours.fruit-bliss-5fruit-bliss-6
  5. In a food processor add the ingredients for (excluding the brown sugar) the filling and pulse until just combined. It should be a course mixture.fruit-bliss-7
  6. After the dough has risen, again place it onto a floured surface and knead it gently about five times.
  7. Flour a rolling pin and roll the dough out into a rectangle that measures roughly 10×20 inches.
  8. Spread the filling onto the dough and leave a 1-inch border then sprinkle the brown sugar evenly on top.buns1
  9. Beginning on one (long) side of the rectangle, roll slowly and tightly. Be sure to pinch the sides as you go in order to seal the roll.buns3
  10. Cut the cylinder in half. Cut the halves into quarters. You should be able to cut 3 rolls per quarter. These grow to be decently sized rolls. buns4
  11. Place the cylinders into your greased pan (I used my cast iron skillet).buns5buns6
  12. Allow prepared rolls to rest for 1-2 hours covered in a warm place, they will become puffybuns8-copy
  13. Towards the end of this final rest, preheat the oven to 375 degrees.
  14. Bake the rolls for about 20-25 minutes, until golden brown.buns12
  15. While rolls bake, in a large bowl add the glaze ingredients. Quickly and steadily whisk the ingredients together until it comes together. The mixture will be smooth.
  16. Pour the glaze over the warm rolls and serve.

buns10

buns11

 

Disclosure: This is not a paid recipe or a sponsored post.

 

 

 

© 2016 by Alexa Mason. All Rights Reserved