This sweet pull-apart monkey bread is packed with sugar and spice and everything nice.
1/2 cup boiling water
2 cups buttermilk, (well shaken)
1/4 cup unsalted butter, melted
1 tbsp honey
1 tbsp quick-rising yeast
1 large egg, beaten
6 to 6 1/2 cups all-purpose flour
2 tsp salt
1 1/2 cups light brown sugar
4 tsp ground cinnamon
1 tbsp ground cardamom
1/2 cup unsalted butter, melted and cooled
1 cup icing sugar
2 tbsp milk
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.
Calories 342, Protein 6g, Carbohydrates 60g, Fat 9g, Fibre 2g, Sodium 292mg.
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.
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