Sugar-and-Spice Monkey Bread
* PLUS Rising Time: 60 minutes, Baking time: 30 minutes, Standing time: 10 minutes
Photo: Ryan Szulc
This sweet pull-apart monkey bread is packed with sugar and spice and everything nice.
, (well shaken)
6 to 6 1/2 cups
1 1/2 cups
, melted and cooled
- Combine first six ingredients in a bowl and whisk until uniform. Set aside.
- Combine 5½ cups flour and salt in the bowl of a stand mixer (or a large bowl). Pour in buttermilk mixture and use the dough hook attachment (or a wooden spoon) to mix until fully combined. Work or knead dough for about 5 min, adding as much of the remaining 1 cup of flour necessary to create a soft but only slightly sticky dough. Transfer dough to a greased bowl, cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour)
- Preheat oven to 350F. Grease 3 disposable loaf pans . Set aside.
- Punch down dough with your fingers and scrape onto a floured counter. Cut dough in half and roll each piece into a long rope about 2 ft. long and 2 in. wide. Cut each rope into two 1-in.-long pieces. Combine brown sugar, cinnamon and cardamom in a bowl. Working with one piece of dough at a time, dip in butter, then roll in brown sugar mixture. Fit about 8 pieces of dough in the bottom of each pan, and then repeat to add a second layer.
- Place loaf pans on a rimmed baking sheet and bake until top is crisp and golden and bread is cooked through, 30 to 35 min. Clean drips off outside of pans while still warm.
- Combine icing sugar and milk in a bowl and whisk until smooth. Drizzle icing over bread. Let stand 10 min to firm up.
Nutrition (per serving)
- 6 g,
- 60 g,
- 9 g,
- 2 g,
- 292 mg.
Monkey bread is best eaten fresh. You can make ahead through step 4 and freeze loaves, well wrapped. Defrost in the fridge overnight and bake as indicated on the morning you plan to serve or gift them.