GT Fish & Oyster Monkey Bread Recipe
Country of Origin: USA
Preparation Time: 90 minutes
Cook Time: 35 minutes
Main Ingredient: Flour
Adapted from Who’s Hungry Blog
*Note: Be sure to account for time to let the dough rise. Monkey bread is not something that can be hurried!
- ¼ cup warm (not hot) water
- 1 envelope fast-rising yeast
- 1 ¼ cup 2% milk (skim is fine, too)
- 1 stick + 2 tablespoons butter
- 1 egg
- 5 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp salt
- 1 ½ cup dark brown sugar
- 2 tbsp cinnamon
- 1 ½ cup powdered sugar
- 1 tsp vanilla
- Milk or orange juice – only about 1 tbsp depending on how thick you want it
1. Combine water and yeast in the bowl of your stand mixer, and allow to sit for about 10 minutes.
2. Meanwhile, in a small sauce pan, combine milk and 2 tbsp. butter until butter just melts. Be sure not to scald the milk. Allow to cool until just warm so as not to kill the yeast with the hot temperature.
3. Add milk and butter to yeast along with the flour. Combine with your dough hook. Add in egg, sugar and salt and continue to knead for about 5 minutes.
4. Knead by hand for a few minutes until smooth. Roll into a ball and put into a large, oiled bowl to let rise for about an hour, or until dough has doubled in size.
5. Preheat oven to 350 degrees F. Melt the stick of butter, and in a separate bowl mix together brown sugar and cinnamon.
6. Roll the dough into small, evenly sized balls. Make them smaller than you think they should be, as the will expand when baked.
7. Spray bundt pan thoroughly. Coat each ball with the melted butter and toss in the brown sugar mixture. Stack them evenly in the bundt pan.
8. Bake for 30-35 minutes. Allow to cool for about 5 minutes. Meanwhile, mix together ingredients for glaze. You can turn out the bread and drizzle the glaze or just drizzle it in the bundt pan.