Monkey Bread

Thought I was gone didn't you.. I've been very busy and tired lately.... Busy with my side business.. Anyway.. I did this recipe a while back during the holidays.. I missed making bread and wanted to do something new... Hence, I decided to make Monkey Bread...

It turned out to be a success... I was kinda worried at first cos it did not really rise the first hour.. I had to wait around 2 hours and it rose nicely.. And I baked it and it was totally lovely.. It was awesome and picture worthy..

McDonalds Cinnamon Melts is actually monkey bread.. A really sweet version of it.. I like mine cos I don't really have a sweet tooth anymore. And it taste really good with the Cream Cheese frosting I had leftover in the fridge... My intentions exactly why I made the Monkey Bread...  

Remember, it's always best to make bread earlier part of the day because of the long waiting time.. Then you will get to enjoy it by dinner time.

Monkey Bread (taken from Martha Stewart's website)

For the bread:
1/4 cup warm water (exclude if you're using instant yeast)
3 1/4 cups flour
1 large egg
1 tsp salt
1/4 cup granulated sugar, plus a pinch for the yeast (exclude the pinch of sugar for the yeast if you're using instant yeast)
3/4 cup milk ,warmed (I did not warm mine)
2 tbsp shortening, plus more for pan and bowl (I used spray oil for the pan)
1 package yeast

For the coating
1 stick butter, melted
1/2 cups nuts, chopped (Optional; I excluded cos I don't like nuts in my bread. I substitute it with mini chocolate chips)
2 tsp ground cinnamon
3/4 cup light brown sugar

For the icing (I just halved the recipe as I only used it for decorating purpose and mainly eat it with cream cheese frosting)
2 cups confectioners' sugar
1/4 cup milk

1. Put the warm water and a pinch of sugar in a small bowl, sprinkle yeast over the top. Stir; let the yeast soften and dissolve, about 5 minutes. (Exclude this whole process if you're using instant yeast)

2. Place shortening, warm milk, sugar, salt, and egg (and instant yeast) in a mixer bowl. Grease Bundt pan and a medium bowl. 

3. Once yeast is dissolved and foamy, add it to the mixer bowl (ignore this step if you're using instant yeast); mix well with dough hook (I mixed with the paddle attachment first). Slowly add the flour. Knead on medium low (once it gets heavier, I changed to the dough hook) 1 minute or by hand 5 minutes. Place in the greased bowl and let rest for 20 minutes. 

4. Make coating. Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon and nuts. Sprinkle 2 tbsp of nut mixture in Bundt pan. Cut dough into 1/2 inch pieces. Roll into balls. (the dough is still kinda sticky at this stage; hence I just floured my hands to reduce the sticky-ness)

5. Dip balls in butter, then roll in nut misture; place in prepared Bundt pan. 

6. Cover with plastic wrap; let rise about 1 hour or until double in size. (mine was around 2 hours plus)

7. Preheat oven to 350 deg F (175 dec C). Bake 30 to 35 minutes. Let cool for 15 minutes in oan.

8. Turn bread out of pan; cool 20 minutes on rack or plate.

9. Make icing. In a small bowl. Stir milk into confectioner's sugar. Drizzle over bread.

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Aku ada kerna kau telah tercipta..~