Rich and sweet, monkey bread is a ‘pull apart’ treat. I had it as a child a few times, the simian sound intriguing and repulsing me as I gingerly sampled. Not a tradition, my grandmother exposed us to the treats for several holidays during my teen years; I still remember all ‘oohs’ and ‘ahs’. Preparing this sweet gem as an adult was delicious gratification and an exercise in nostalgia.
Also known as Hungarian coffee cake, golden crown, pinch-me cake and bubble loaf, the origin of the term monkey bread is uncertain. Most often served as a breakfast pastry, recipes for the succulent bread first appeared in American women’s magazines and community cookbooks in the 1950s. It is traditionally served hot so that the baked segments can be easily torn away and eaten by hand.
This recipe is not super gooey like other versions. Here, the dough is divided into smaller portions so that each bite has a higher concentration of butter and cinnamon.
Hands on : forty-five minutes
Total time : three hours (including rising time)
For the dough…..
Two envelopes of active dry yeast
Half a cup of granulated sugar
One quarter cup of warm water (115 degrees)
1 cup of milk, heated
Six tablespoons of butter, softened
Half teaspoon of salt
Two eggs, slightly beaten
Five and a half cups all-purpose flour
….and the topping:
One and a half cups granulated sugar
Half a cup of chopped walnuts
Two teaspoons ground ginger
One teaspoon cinnamon
Half cup of butter, melted
In a small bowl, dissolve the yeast and one tablespoon of the sugar in the water; allow the mixture to stand for five minutes. In a large bowl, combine the remaining sugar, milk, butter, salt and eggs.
Now: add the yeast mixture.
Next, beat in the flour a cup or so at a time, using an electric mixer. Beat until smooth.
Turn the dough onto a floured board and knead. Let the dough rest for ten minutes, then knead the dough for eight minutes more. When finished, place the dough in a greased bowl, turning the dough greased side up.
Cover and let rise in a warm place until doubled in bulk….about thirty minutes or so.
Now to work on the topping….
In a small bowl, combine sugar, walnuts, ginger and cinnamon. Set aside.
Punch the dough down and divide it into forty-eight portions.
Roll each portion into a ball. Roll each ball first in the melted butter , then the walnut mixture.. Then place the balls in a greased ten-by-four loaf pan or bundt pan. Sprinkle any remaining topping over the dough.
Cover and allow the dough to rise for thirty minutes.
Bake at 350 degrees for fifty minutes or until golden brown. Allow your masterpiece to cool before serving.
621 calories (percent of calories from fat, 32), 11 grams of protein, 95 grams of carbohydrates, 3 grams of fiber, 22 grams fat 11 grams saturated), 89 milligrams cholesterol, 303 milligrams sodium.