Monkey bread, also called pull buns and pluckets, make a delicious dessert and sweet snack. The sticky bread batter is broken into walnut-sized chunks, rolled in melted butter, and rolled in a brown sugar mix. The sugary dough-balls are then dropped into a round tube pan and, after a rise, baked into a delicious ring of bread that can be easily pulled apart.
Yield: 1 tube pan
Prep Time: 2 hours
Cook Time: 40 minutes
Total Time: 2 hours, 40 minutes
- 2-1/4 tsp or 1 pkg, (1/4 oz) active dry yeast
- 1/4 cup warm water, 95 to 110 degrees F
- 1 cup milk, room temperature
- 3/4 cup butter, soft
- 3/4 cup sugar
- 1/2 tsp salt
- 3 medium eggs
- 4 cups all-purpose flour
- 1/2 cup butter, melted
- 1/2 cup finely ground nuts
- 3/4 cup brown sugar
- 3 tsp cinnamon
- Add yeast and warm water to large bowl and stir until yeast is dissolved. Mix in milk, soft butter, sugar, salt, and eggs. Mix in flour to make a stiff batter. Cover with wax paper and let rise in warm, draft-free place until double in size, about 45 minutes.
- Melt 1/2 cup butter in saucepan. Mix nuts, brown sugar, and 3 tsp cinnamon in a small bowl. Lightly grease tube pan/angel food pan.
- Stir down dough. Grease fingers with melted butter to prevent the dough from sticking to your fingers. Pluck walnut-size amounts of dough out of the bowl, roll dough balls in butter, and in sugar mixture. Pile the dough balls evenly in the pan. Cover with wax paper and let rise in warm, draft-free place for 30 minutes.
- Bake at 350 degrees F for 30 to 40 minutes, or until done. Turn bread out immediately onto plate and let cool to warm.