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