light unsulphured molasses (like Grandma’s brand)Ĥ oz. Pumpkin Spice Sauce for 2 loaves of Monkey Bread:ģ-5 ounces rich Milk, or Half Cream/Half Milk) I’m still at the experimental stage, so any and all ideas and suggestions are welcome! Thank you. Would you perhaps have any ideas how I might “tweak” the two sauce recipes below to make them glossier and prettier? Since I understand that people “eat with their eyes,” as well as their noses, mouths and tummies, I would like my Monkey Bread Sauce to be prettier! Here’s my challenge: The ingredients I’ve used for my Monkey Bread Sauce creates a sticky but not glossy sauce which is not pretty – unlike the basic butter-sugar-and-cinnamon sauce we all love, but which may not be so good for us, and it’s pretty to look at! By contrast, my Monkey Bread Sauces are kind of unattractive, but still delicious. In my unscientific taste tests at church and at home, the grownups love the Chai Monkey Bread, while the kids love and prefer the Pumpkin Spice Monkey Bread. I’ve also been experimenting with several different “sauces” to dip the dough balls in and pour over the top. Enjoy!ĭo you mind if I pose a question for you, based on your more extensive baking experience? Because I’ve been baking monkey bread in the crockpot, using a relatively healthy balance of all purpose and white whole wheat flour in your brioche dough, which works really well. I suggest you make two and use one in our bread pudding recipe. I thought of making the leftovers into bread pudding, but there were no left overs. Place the loaf pan in the oven on top of a sheet pan, just in case the caramel bubbles over the top. Just before putting the loaf pan in the oven melt the butter, brown sugar and salt in a small saucepot, stirring until completely smooth. Place the balls in the prepared loaf pan.Īllow the dough to rise for about 1 hour. Drop the dough balls into the bowl and coat them with the cinnamon sugar. If the dough is sticking to your hands, coat your palms with a small amount of soft butter.Ĭombine the sugar and cinnamon in a large bowl. Cut the log into about 8 slices and then cut the slices into quarters. Roll the dough into a log, about 2-inches in diameter. Sprinkle the surface of your dough with flour and take out a 1 1/2 pound (large grapefruit size) piece.
Mokey bread plus#
Luckily, my boys and their friends came home and saved me from eating the entire pan.ġ 1/2 pounds Brioche dough (New Artisan Bread in Five )ġ stick (4 ounces) unsalted butter, plus more for the pan Only make them when you have people to share them with, or you will find yourself nibbling at them all day like I did. Now I wonder how come it took me so long to figure this out? It is simple, fun and absolutely delicious. When I found myself with a bucket of brioche and wanting to make the boys a treat, I thought Monkey Bread. Trust me, I love anything made with cinnamon sugar and caramel, so the concept appeals to me. This is perhaps why my husband only made them when I wasn’t around. In both cases it was made with a dough or biscuits that come in a pop-open-tube from the grocery store.
My husband has even made it for my boys, but always when I am out of town, a father/son tradition. My brother’s used to make it when they were younger, but I’d already left the house for college. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.I have to admit that I have never made Monkey Bread before. The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, and sugar. During the 1980s, Nancy Reagan popularized serving monkey bread during Christmas by making it a staple of the Reagan White House Christmas. Recipes for the bread first appeared in American women's magazines and community cookbooks in the 1950s. "Monkey bread" soon became the more common name for this Hungarian Jewish dessert. As it became more popular in America, arany galuska came to be confused with monkey bread in which the balls of dough are not dipped in cinnamon and sugar but only in butter. In 1972, a cookbook published by Betty Crocker included a recipe for arany galuska, which they referred to as "Hungarian Coffee Cake". Dating back to the 1880s in Hungarian literature, Hungarian immigrants brought this dish with them when they immigrated to America and began introducing it into the country's food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century. What most people know as monkey bread today in the United States is actually the Hungarian dessert arany galuska ("golden dumpling"). The origin of the term "monkey bread" comes from the pastry being a finger food the consumer would pick apart the bread as a monkey would. Monkey bread having been pulled apart with a fork
0 kommentar(er)
