Sunday, November 13, 2016

Cinnamon Sugar Monkey Bread


1/4 cup butter melted (57g)
3/4 cups packed brown sugar (148g)
1/2 cup finely chopped pecans
2 teaspoons cinnamon
2 cups icing sugar
1/4 cup milk

Sweet Dough:
1/4 cup granulated sugar
1 pkg active dry yeast (2tsp and 1/4 tsp)
3/4 cups milk
1/4 cup butter
1 teaspoon salt
2 eggs
4 cups all-purpose flour (approx) (568g)


Sweet Dough: In stand mixer, combine 2 tsp of the sugar and 1/4 cup warm water, stir to dissolve sugar. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in small saucepan, heat milk, remaining sugar (3 Tbs and 1 tsp), butter and salt until butter is melted [microwave]; let cool to lukewarm. Stir into yeast mixture. Beat in eggs. Add enough of the flour, 1 cup (250 mL) at a time, to form shaggy dough [or almost all of it at once 568 gm]. Turn out onto lightly floured surface; knead, adding enough of the remaining flour as necessary, until smooth and elastic, about 10 minutes [or use the hook and work it on the machine for 4 mins or so].

Transfer to large greased bowl; turning to coat. Cover with plastic wrap; let rise in warm,draft-free place until doubled in bulk, about 1-1/2 hours. [I like to place it into the oven with a bowl of hot water]

Punch down dough; turn out only lightly floured surface. Divide in half; roll each into 15-inch (38 cm) log. Cut each into 30 pieces; shape each piece into smooth ball.
Place butter in shallow bowl. In separate shallow bowl, combine sugar, pecans and cinnamon. Roll balls in butter then in sugar mixture to coat. Place in generously greased 10-inch (4 L) tube or 10-inch (3 L) Bundt pan. [At this point you can also put it in the fridge covered and back it the next morning for early morning cinnamon sugar monkey bread.  Just take out of the fridge and repeat the hotwater oven trick and let rise again ~30 mins to 1 hr ]

Cover and let rise until doubled in bulk, about 1 hour. (or 30 mins)

Bake in 350?F (180?C) oven until golden and bread sounds hollow when tapped on bottom, about 20 - 40 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.

Stir icing sugar with milk; drizzle over bread. (or skip this step I do )

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