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Ultimate Brunch: Monkey Bread

May 31 2013 - 12:00 PM

There’s something so perfect about an over-the-top, decadent brunch. I’m not talking about an hour wait for simple pancakes or scrambled eggs. I’m talking about putting your stand mixer or your kneading hands to work and letting something incredible rise in your own kitchen.

I happen to be the kind of person who lacks the patience to wait outside in the rain for a $25 meal I feel I could’ve made better myself. Hungry and disappointed, I tend to wish I’d planned ahead and made brunch myself. On those days I do take the time to put together a great weekend meal, I’m never disappointed – and either are my friends.

If you have the time and the planning skills, I absolutely recommend making this ridiculous monkey bread. For the first time, I began to realize the meaning behind the name. In the same way monkeys pick and eat, that is how you’re meant to eat this bread. The process of rolling the balls, covering them in butter and brown sugar can be a bit tedious, especially compared to cinnamon rolls, yet it’s undoubtedly worth it. Monkey bread is far more fun to eat, and there’s plenty of cinnamon sugar coating to go around.

This recipe is from Chicago’s own GT Fish & Oyster. Although I’ve never been for brunch, I knew I could trust Chef Giuseppe Tentori with something as serious as this. It’s incredibly addictive – light and airy, and perfect just out of the oven. Be sure to invite some friends over when you make one of these monkey breads, no matter how much you want to finish it yourself.

See the full Monkey Bread recipe here >

 

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