Apple-Cinnamon Monkey Bread

  • Prep Time35 mins
  • Total Time2 hrs 5 mins
  • Makes8 adult servings
Apple-Cinnamon Monkey Bread

Photo: Roberto Caruso

Gather your little helpers and tighten your apron strings; this monkey bread is fun to make as a team.

Ingredients

  • 3 cups all-purpose flour

  • 2 tbsp granulated sugar

  • 1 8-g pkg quick rise instant yeast

  • 1 tsp salt

  • 1/2 cup hot milk, (120F to 130F)

  • 2 tbsp unsalted butter, melted

  • 1 egg, at room temperature

  • 1 apple, grated (not peeled)

  • 1/3 cup unsalted butter, melted

  • 2/3 cup packed brown sugar

  • 1 1/2 tsp cinnamon

Instructions

  • Whisk 1 cup flour with granulated sugar, yeast and salt in a large bowl. Whisk in hot milk, 2 tbsp butter, egg and apple. Stir in 11/2 cups flour, using a wooden spoon, and continue stirring until dough starts to come together.

  • Scrape dough onto a floured counter. Knead dough until smooth and not sticky, adding some of remaining 1/2 cup flour as needed, 3 to 4 min. Spray a medium bowl with oil and transfer dough into bowl. Cover with a damp tea towel and let rest in a warm place until dough doubles in size, about 1 hour.

  • Preheat oven to 350F. Spray a 10-in. Bundt pan lightly with oil.

  • Pour 1/3 cup melted butter into a shallow dish. In a medium bowl, stir brown sugar with cinnamon. Shape dough into 1-in. balls. Dip each ball in butter, then coat in sugar mixture. Layer balls in prepared pan, staggering each layer like bricks. Pat down. Sprinkle any remaining butter and sugar over dough.

  • Bake in centre of oven until deep golden brown, about 25 min. Transfer to a rack. Let stand 5 min, then flip onto a plate.

  • Place icing sugar in a medium bowl. Stir in apple cider, 1 tbsp at a time, until smooth. Drizzle glaze over warm bread. Serve immediately.



Nutrition (per serving)

Protein 8g, Carbohydrates 66g, Fat 13g.

Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.

This article was originally published on Oct 25, 2016
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