Monkey bread was a staple in Zack's household growing up. His mom, Lori, taught me how to make it, and for this recipe I thought I would alter her recipe a little and make it my own. I love any baked good with citrus so I knew I wanted to add that in to the mix somehow, and pecans would give it some added texture and taste. While I made this in the summer, it is a great winter recipe for around the holidays as well!
2 tablespoons melted butter
1 cup of milk, warmed to 115 degrees
1/3 cup water, warmed to 115 degrees
1/4 cup white sugar
2 1/4 teaspoons of bread machine yeast or rapid rise
3 1/4 cups all purposed flour
2 teaspoons salt
1/2 cup toasted pecans
cinnamon brown sugar coating
1 cup packed brown sugar
2 1/2 teaspoons ground cinnamon
1/2 cup melted butter
cinnamon orange glaze
1 cup confectioners sugar
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
juice of half an orange
zest of half an orange
Preheat your oven to 175 & turn off once it has reached this temperature.
In a large measuring cup or medium sized bowl mix together milk, water, melted butter, sugar & yeast.
I did this by hand - you can absolutely use a mixer, just adjust accordingly. Combine flour and salt into a large mixing bowl. Pour in your milk mixture and stir with a wooden spoon until you essentially have a ball of dough in the bowl. Remove dough from bowl and place on to a floured work surface and knead for about 10 minutes.
Place your dough on a well oiled sheet pan and cover with well oiled foil. Place in your oven (make sure you have turned the heat off) for 45 minutes or until your dough has doubled in size.
Grease your bunt pan and set aside.
Place a handful of flour on your workspace and roll out your dough. I rolled mine out until it was about 10" x 10". Cut in to small sections (these will be the pieces you pull apart while eating so decide how large you want them. I suggest cutting about 50 pieces - so 5 rows of 10.) Roll each piece into a ball.
Cinnamon brown sugar coating
Melt your 1/2 cup of butter. In a separate bowl combine your brown sugar & cinnamon.
Individually place each ball of dough in butter and then roll in your cinnamon brown sugar coating. Begin placing them in to your bunt pan, scattering pecans throughout.
Once you have placed everything in to the bunt pan let rise at room temperature for another 45 minutes or until your monkey bread almost reaches the top of the bunt pan.
Heat your oven to 350 and place your bunt pan in the oven. Cook for about 25 minutes or until it is slightly crisp on the outside. Let cool for 15-20 minutes. Glaze when you're ready to serve. i suggest as soon as possible - it's the most delicious warm!
Cinnamon orange glaze
While your monkey bread cooks make your glaze. Combine your confectioners sugar, cinnamon & orange zest in a large mixing bowl. Add in your vanilla extract and orange juice. Stir until ingredients are combined.
This was my first time making dough by hand so I relied heavily on a recipe I found here. I adjusted it slightly, but it was a good reference for sure!
Photography by amy frances.