Martha Stewart's Monkey Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
1 10-inch Bundt cake
- Serves:
- 8-10
ingredients
- 2 tablespoons vegetable shortening
- 1⁄4 cup warm water
- 1 1⁄2 cups granulated sugar
- 1 tablespoon yeast
- 3 1⁄2 cups warm milk
- 1 teaspoon salt
- 1 large egg
- 4 1⁄4 cups all-purpose flour
- 8 tablespoons unsalted butter, melted
- 3 1⁄2 cups firmly packed light-brown sugar
- 2 teaspoons ground cinnamon
- 1⁄2 cup pecans, coarsely chopped
- 1⁄4 cup milk
- 2 cups powdered sugar
directions
- Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
- Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
- Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
- For brown sugar coating, place melted butter in a bowl. In another bowl, combine sugar, cinnamon and nuts. Sprinkle Tbsp of this mixture into prepared Bundt pan.
- Cut dough into 1/2 inch pieces. Roll into balls. Coat dough balls in butter, then sugar mixture and place in prepared Bundt pan until all dough is used up. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F. Bake 30-35 minutes. Leave to cool in pan 15 minutes, then invert onto serving plate and cool 20 minutes more.
- For icing, in a small bowl, combine milk and icing sugar and stir until smooth. Drizzle over bread, to serve.
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...