Flashback to the 1950’s the origin of monkey bread comes from magazines and boy scout camping trips. The name of the desert comes from the bread looks like a monkey puzzle tree fruit. Monkey Bread is an old-time Boy Scout favorite. This dish is made with very little effort. It can be made at home or on camping cookware. It works great as a campfire treat, snack, breakfast, or dinner dessert. I came across it in my exploration of baking. I am working on expanding my baking knowledge. I like the challenge and I think it is important to always be learning. It hasn’t been the easiest, I have to push myself and sometimes that can be an uphill battle. I thought that this recipe might be hard, but it was easy. I always try to make as much of my recipes from scratch, as I can. Believe it or not there are certain internet posts that say you should buy pre-made and make it from that. I am not about that. Stick to this recipe and stick to your guns. Make it from scratch. It worth the bit of extra time.
Now baking isn’t for the light-hearted. I know it can be difficult and can be challenging. Rising dough, checking temperatures it can be very frustrating and hard. Learning how to bake different breads and pastries is hard. There is no way to sugar coat it. It is a lot of fun though. If you follow the recipe directly and watch the video for this post. I believe you can become an amateur baker. The best thing about monkey bread is the cinnamon sugar crust that develops when you bake it. I added a little heavenly eating by using marshmallows and chocolate sauce. We are calling it S’mores Monkey Bread. It was really good and something unique.
I found this recipe in a baking book, Baked Explorations by Matt Lewis. I have worked recipes out of this book out for sometime now and I really like it. If you are interested in baking or beginning to start baking. I highly recommend the book. Find a cookbook that looks really good and start making recipes out of it. It is a sure way to grow as a chef or home cook. Challenging as it seem, if you fail just try again. Cookbooks tend to have pictures, are verified by publicist and chef’s who test out their recipes multiple times. Not recipes that suggest using Pillsbury. As for the internet, well sometimes the recipes you get online were only done once and factors of everyday life are not factored in. Stick to the pros, we know what we are talking about!
- 11/4 cups whole milk
- 2 tsp. instant yeast
- 4 cups all-purpose flour
- 5 Tbsp. sugar
- 1 tsp. salt
- 1 egg
- 5 Tbsp. unsalted butter, melted
- 10 marshmallows
- 2 cups chocolate sauce
- 11/4 cups dark brown sugar
- 2 tsp. cinnamon
- ½ cup unsalted butter, melted and cooled
- 1 Cup milk
- 1 Cup chocolate chips
- Kitchen-Aid Mixer with dough hook
- Non-stick cooking spray
- 10-inch bundt pan
- Mixing bowls
- Dough knife
- Measuring cups and spoons
- Small pan
- Generously spray the inside of a 10-inch bundt pan with non-stick cooking spray
- In a small saucepan, warm your milk to slightly above room temperature, then remove it from the heat
- Add yeast, and whisk to dissolve yeast (Do not warm it beyond 110 degrees F or you will the yeast)
- In a bowl of a standing mixer fitted with the paddle attachment, beat the flour, sugar, and salt until joined
- In a small bowl, beat the egg with a fork and it to the dry ingredients. Mix on low-speed until joined.
- Keeping the mixer on low, slowly stream in the milk until joined. Add the melted butter and mix until the dough comes together. Replace the paddle attachment with the dough hook attachment. Continue to mix on medium speed until the dough becomes silky and tacky, but not sticky, 8 to 10 minutes. The dough should mound together and easily come off the bottom of the mixing bowl. (if the dough is too wet, add some flour. If it is too dry, add a bit of water.)
- Spray the bottom and sides of large bowl with cooking spray. Place dough in the bowl and roll it around to make sure it is completely covered in oil. Cover the bowl with plastic wrap or a dish towel and let it rest in a warm area until the dough has doubled in size, about 1 hour.
- Line a sheet pan with parchment paper.
Use your clean hands to push down and deflate the dough. Remove it the bowl and pat it into a rough circle about 8 inches diameter. Use a bench knife or serrated knife to cut dough into 1- to 11/2-inch pieces 1-2 ounce each) alternatively, use your hands to pinch apart the dough. Roll the pieces into balls (they don’t have to be round). Place the balls on the sheet pan (you will get about 60 pieces in all) Cover the balls lightly with plastic wrap.
Make The Cinnamon Sugar Coating:
- In a small bowl, stir together the sugar and cinnamon. Place the melted butter in a separate bowl.
Assemble The Bread:
- Remove the plastic wrap from the dough balls and dip one ball in the melted butter. Let the excess butter drip back into the bowl, roll the ball in the brown sugar mixture, and place it in the Bundt pan. Continue this process with each ball and marshmallows until you have several layers, arranging them as if you are building a brick wall.
- Wrap the Bundt pan tightly in plastic wrap. Set it in a warm area of the house for about 1 hour, or until the dough balls have doubled in size and appear puffy.
- Pre-heat the oven to 350 degrees F. Remove the plastic and bake the Bundt until the top layer is deep brown and the caramel coating begins to bubble round the edges, about 30 minutes.
- Cool the bread for 5 minutes.
Then turn it out directly onto a platter and serve immediately. Should you have any leftovers (this is rare, I promise you), simply reheat them in a 300-degree oven until warm to the touch. Follow this recipe, if you like it I suggest you buy Baking Explorations and try some of their other amazing recipes!
S’Mores Monkey Bread
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