Most people who know me knows that I love HOMEMADE food -- completely from scratch!! So here's a recipe for HOMEMADE Monkey Bread.
FYI: We've made monkey bread using biscuits cut into quarters. Homemade is the best way to go -- hands down -- always!! I'm sorry I don't have extra pics of the process, but hope you can see the yummyness of the recipe through the final picture!
So without further ado... here's the recipe:
1/2 cup granulate sugar
1 tsp cinnamon
4 cups of all purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt (I typically use less in all my recipes. So whatever 4 turns on the salt grinder is, that's what I use. lol.)
3/4 cup butter/margarine
1 1/4 cup buttermilk (don't have buttermilk? You do have a lemon OR vinegar? GREAT! Use just under a cup of milk and 1 tbsp of vinegar or lemon juice combined. Leave for 5 minutes and then use whatever the recipe is calling for. Make as much or as little of this buttermilk substitute as necessary.)
1/2 cup butter
1 cup brown sugar
*Preheat oven to 350*F*
1. Lightly grease a Bundt pan, fluted pan, or any pan with at least a 3 inch side.
2. In a small bowl, combine cinnamon and sugar and set aside. This will be for the dough pieces.
3. In a large bowl, combine flour, baking powder, baking soda, and salt. Using a pastry blender (or fork) combine margarine/butter until flour mixture is crumbly. With a wooden spoon, mix in buttermilk until mixture is combined. Knead dough IN bowl with one hand for 10-15 repetitions -- don't over knead.
4. Lightly grease a Bundt pan or any pan with at least a 3 inch side.
5. Cut dough in two and set one of the halves aside, for now. Roll one of the halves into a long tube. Slice it lengthwise making it into TWO LONG pieces. Cut into one inch pieces.
6. Now it's time for the cinnagar (cinnamon and sugar) mixture. To cut time down, roll 4-5 pieces of the dough in the mixture. After the pieces are coated, plop the bits, in a random fashion, into the pan. Continue this process until all the dough has been used and the pan is coated with these sugary pieces.
7. Melt butter and brown sugar in a small saucepan over med heat. When sugar is dissolved, spoon or carefully pour this saucy mixture over the dough in your pan.
8. Bake for 25-35 minutes. Because we use stoneware, I typically have to go with the higher minutes, unless I use the confection and then it stays on the lower side of the cooking time.
9. When the monkey bread is done baking, carefully flip the pan over onto an oven safe dish or larger bowl.
10. You can pull the monkey bread apart in pieces or cut it into sections. We prefer cutting it. Monkey Bread is always best served warm.
**Make some memories in the kitchen with your kiddos ... super simple recipe to make!!**