Wednesday, October 14, 2009
I was asked to come up with some kind of dessert that was 'chocolatey' and 'fun'. After doing some research, I came up with my own version of Monkey Bread. This is a great dessert or something to eat in the morning with your coffee. It's also kid friendly to make - they can roll the dough into balls and dip them in the butter and sugar. Monkey Bread
Dough
4 tbsp. warm water (about 100 degrees)
1 tbsp. sugar
1 envelope dry yeast
3 c. flour
6 tbsp. sugar
Dash of salt
5 tbsp. butter, room temperature
5 eggs, room temperature
Topping
1/2 c. butter, melted
1 c. sugar
2 tsp. cinnamon
1 tsp. cocoa
Pour 1 tbsp. sugar and yeast on top of the water and set in a warm place until mixture begins to foam. Add flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter until all is completely blended. Add two eggs and the yeast mixture and mix well. Add the remaining eggs one at a time and mix until dough becomes spongy. Knead dough for about 10 minutes on a floured surface. Place dough in a well greased bowl and roll dough around in bowl to grease all sides. Cover with plastic wrap and set in a warm place to rise. Let rise for about 1 -1 1/2 hrs. until dough has doubled in size.
Preheat oven to 350 degrees. Butter and flour a bundt pan. Melt butter in a small bowl. In another small bowl, mix sugar, cinnamon and cocoa. Take dough and knead again for about 5 minutes. Shape dough into balls - about 2" in diameter and set aside. Roll dough in the butter and then in the sugar mixture. Place balls in bundt pan forming a layered 'ring'. Cover with a towel and let rise for about 15 minutes. Bake in 350 degrees oven for about 45-50 minutes. Remove bread from pan while still warm.
Your finished product:
Enjoy!
If you liked this, you may like:
Mini Cheesecakes
