- 2 msk smält smör
- 2 msk rumstempererat smör
- 5 dl (1 1/3 cup) mjölk varm
- 50 g färsk jäst (eller 1 pkt torrjäst)
- 3/4 dl (1/4 cup) socker
- 7 3/4 dl mjöl plus extra till att mjöla bakbordet
- 1 tsk salt
- 2,5 dl (1 cup) brunt socker
- 3 tsk malen kanel
- 1 1/4 dl (1cup) smält smör
Plasta in formen i folje och låt jäsa på en varm plats till bollarna blir fluffiga och Monkey Bread når nästan till toppen. Mitt var färdigt jäst på 35 minuter.
Grädda i nedersta delen av ugnen till brödet har fått färg och karameliserat socker börjar bubbla runt kanterna.
- 1/2 dl (1/4 cup) florsocker
- 1 1/2 dl (1/2 cup) Philadelphia ost
- 1/2 tsk vaniljsocker
- 1-2 msk grädde (eller så mycket det behövs för att glasyren ska bli tjockflyttande)
- 4 tbs unsalted butter, divided, 2 tbs softened and 2 tbs melted
- 1 cup milk, warm
- 1/3 cup water, warm
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 standard packet)
- 3 1/4 cups all-purpose flour, plus extra for work surface
- 1 tsp salt
Ingredients brown sugar coating:
- 1 1/2 cups light brown or cane sugar
- 3 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 cup powdered sugar
- 1/2 cup Philadelphia cheese
- 1/2 tsp vanilla extract
- 1 tablespoons cream or milk
Grease a bundt pan with 2 tbs of softened butter. Set aside.
In a bowl or large measuring cup, mix together milk, water, melted butter, sugar and yeast packet. Set aside.
In the bowl of your stand mixer fitted with the dough hook attachment, add flour and salt. Turn mixer on low and slowly add the milk mixture. Once the dough comes together, increase speed to medium and mix until the dough is smooth about 6-7 minutes. If the dough is too wet, add 1 tbs more flour at a time. The dough should be sticky, but workable. Take the dough out and either use the same bowl or grab another large bowl. Grease bowl well with butter and place dough in, then flip to be sure all areas are coated. Cover tightly with plastic wrap and let rise in a warm place until doubled or for about 1 hour.
While dough is rising, get the brown sugar and cinnamon coating together. Once dough is done rising, melt butter and set it in a shallow dish beside the brown sugar mixture. To form the bread, remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 60-64 pieces. Roll each dough piece into a ball, it doesn’t have to be perfect. Working one at a time, dip the balls in melted butter then quickly into the brown sugar mixture. Layer the balls in the bundt pan, staggering the seams randomly to build layers.
Cover the bundt pan tightly with plastic wrap and let the monkey bread rise in a warm place again until puffy and they have risen almost to the top of the pan. Preheat the oven to 350°. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 27 to 35 minutes. Mine was done in 30 minutes. Cool the monkey bread in the pan for 5 minutes, then turn out on a large plate and allow to cool slightly.
While the bread cools, put together the glaze. Whisk the powdered sugar, cheese, cream or milk and vanila together in a small bowl until the mixture is smooth. Drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.