Sweet Monkey Bread

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SWEET VANILLA YEAST DOUGH
3/4 cup lukewarm milk
1/4 cup unsalted butter, melted
2-1/4 teaspoons instant yeast
1-1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup sugar
1 large egg
3 cups flour

FILLING AND DOUGH TOPPING
1/2 to 3/4 cup chocolate chips
1/ 2 to 3/4 cup caramel bits
1/4 cup unsalted butter, melted
1 teaspoon vanilla

BUTTER VANILLA GLAZE
2 tablespoon unsalted butter, melted
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla
2 to 4 tablespoons heavy cream

Combine milk, butter, yeast, salt, vanilla, sugar, egg and flour by hand or with a mixer. Mix until smooth. Allow dough to rise, lightly covered with a towel, for 1 hour. Dough should rise and get puffy.

Gently deflate the dough and pat to an 8″ x 10″ rectangle. Cut into 4 equal lengths, then cut each length into 10 pieces.
Taking one piece at a time, create a small well in the dough ball and add a few chocolate chips and caramel pieces. Seal the dough into a ball and place in a well-greased 10 cup bundt pan.
Continue to fill and add dough balls to the pan until all dough is used.

In a small pan, heat butter and vanilla until melted. Pour the melted butter/vanilla mixture over the dough and cover the pan with plastic wrap. Allow to rise for an additional 30 minutes or until puffy.
Preheat oven to 350 degrees. Remove the plastic wrap and bake for 20 to 30 minutes or until golden brown and crisp on the outside.
Turn the hot bread out onto a rimmed serving platter. Allow to cool for 10 minutes. Prepare the glaze by whisking butter, confectioners’ sugar, vanilla and cream together until smooth and pourable, adding more cream if needed. Pour over the bread and serve warm.

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