ORANGE MONKEY BREAD
A yummy variation of monkey bread.
Provided by brenda
Categories Bread Yeast Bread Recipes
Time 50m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan.
- Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl.
- Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits.
- Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 50.2 g, Cholesterol 12.8 mg, Fat 12.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 592.2 mg, Sugar 29.8 g
BERRY-ORANGE MONKEY BREAD
Put a fun and fruity spin on monkey bread with fresh berries and orange icing.
Provided by Annalise Sandberg
Categories Side Dish
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan.
- In large bowl, stir together Bisquick mix and granulated sugar. In medium bowl, stir together 1/4 cup melted butter, the milk, vanilla and eggs. Add to dry ingredients, and stir until combined.
- In small bowl, mix brown sugar and cinnamon. In another small bowl, place 1/2 cup melted butter.
- Use cookie scoop to portion dough into approximately 24 pieces. With greased hands, roll each into a ball. Dip each ball into butter and then brown sugar mixture. Place in pan, layering raspberries and blueberries throughout.
- Bake about 30 minutes or until bread is puffed and golden. Let cool 20 minutes, then turn upside down onto plate. Cool completely.
- Beat powdered sugar, orange juice and orange peel with whisk, using only enough juice for drizzling consistency.
- Drizzle over cooled monkey bread, and top with more raspberries and blueberries, if desired.
Nutrition Facts : ServingSize 1 Serving
BERRY COULIS
This is a flexible recipe for a classic berry coulis: use just one type of berry or a combination. Passing the mixture through a fine-mesh strainer produces a smooth, glossy sauce, but you can skip the step if you prefer something more rustic. The coulis will keep in the refrigerator for 4 to 5 days and also freezes well. Serve over ice cream, cheesecake, pound cake or other plain cakes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 servings (about 1 cup)
Number Of Ingredients 4
Steps:
- Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
- Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.
ORANGE MONKEY BREAD WITH STRAWBERRY COULIS
The Kids Baking Championship winner makes a pull-apart bread that's perfect for sharing.
Provided by Food Network
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the monkey bread: Preheat the oven to 375˚ and coat an 8-inch (6-cup) Bundt pan with cooking spray.
- Cut each biscuit into 4 pieces. Whisk the granulated sugar, brown sugar and orange zest in a medium bowl until the zest is evenly distributed. Whisk the melted butter and vanilla in a separate bowl.
- Dip the biscuit pieces in the butter mixture, then roll in the sugar mixture and arrange in the prepared pan. Bake until deep golden brown on top, 30 to 35 minutes.
- Meanwhile, make the coulis: Combine the strawberries, granulated sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Let cool slightly, then transfer to a blender and puree until smooth (or puree in the saucepan with an immersion blender). Strain through a fine-mesh sieve into a bowl and let cool.
- Invert the monkey bread onto a plate while still warm; let cool slightly. Serve with the coulis.
BLUEBERRY ORANGE BREAD
"Plump ripe blueberries and orange juice bring a refreshing and fruity flavor to this special golden loaf," writes Donna Smith of Victor, New York.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 157mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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