Healthier Monkey Bread I Food

HEALTHIER MONKEY BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
• Mix white sugar and cinnamon in a plastic bag. Cut pizza dough into 1 1/2-inch pieces. Shake 6 to 8 pieces of dough in the sugar-cinnamon mix. Arrange pieces in bottom of prepared pan. Continue until all dough pieces are coated and placed in pan. Arrange nuts and raisins in and among dough pieces.
• Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over dough; let rise for 30 minutes.
• Bake in preheated oven until bread is golden brown, about 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart pieces of bread to eat.

MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees.
• Open up all three cans of biscuits and cut each biscuit into quarters.
• Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you're not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.
• Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.
• At this point, you're going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
• Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

HEALTHY MONKEY BREAD RECIPE

Steps:

• Mix the yoghurt and flour for the dough, it will come together into a ball with a bit of mixing
• Knead the dough for 5 mins on a floured board (I use standard flour for kneading rather than wholemeal)
• Roll the dough into a rough rectangle (similar to an A4 piece of paper, dough should be approx 0.5-1cm thick
• Place the rectangle so that the long edges are parallel with you
• Spread the peanut butter on the dough, leaving approx 2 inches along one edge (the long edge furthest away from you)
• In a blender purée the bananas, dates and cinnamon
• Spread the banana mixture over the peanut butter
• Now roll the dough so that you create a long pinwheel sausage filled with the banana filling.
• Slice the sausage into 1.5-2cm thick slices
• Place these into a baking paper lined dish. You want the pinwheels to be touching each other but for the dish to not be completely packed
• Bake at 180 degrees Celsius (360 Fahrenheit) for 15-20 minutes or until golden
• Leave to cool
• Serve, it is lovely to serve slightly warm

SALTED CARAMEL MONKEY BREAD

Steps:

• For the monkey bread: Heat the oven to 350 degrees F. Lightly grease a 10- to 12-cup Bundt pan with cooking spray.
• Mix the granulated sugar and cinnamon in a large bowl. Add the biscuit pieces and toss to combine.
• Place the pieces in the pan, sprinkling in the dates, raisins and walnuts. Set aside.
• Add the brown sugar and butter to a large saute pan over medium heat. Cook until the butter has melted and started to bubble, then add the heavy cream and salt and whisk until thoroughly combined.
• Remove from the heat and pour over the dough pieces in the Bundt pan. Put the pan into the oven and bake until golden brown and no longer doughy in the center, 30 to 35 minutes. Cool in the pan for 10 minutes, then turn upside down on a large platter to remove the pan.
• Slice while warm, drizzled with the salted caramel sauce and dollops of whipped cream.

SLOW-COOKER MONKEY BREAD

Steps:

• Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil., Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits. , Stir together butter, apple juice and extracts; pour over biscuits. , Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.

WHOLE WHEAT MONKEY BREAD

Steps:

• Start yeast in warm water, with a pinch of the sugar and flour.
• Melt 1/4 cup margarine and 1/3 cup of sugar with milk, cool to lukewarm.
• beat eggs.
• Mix all liquids (of course, make sure milk/margarine/sugar are cool enough so the yeast does not stunt).
• Add two cups of whole wheat flour, beat slowly for 2 minutes.
• Add remaining flour and 1T cinnamon and beat for two minutes - dough will be sticky.
• Cover and let rise (1-1:30 hours).
• Punch down, melt remaining 1/3 cup margarine and 1 cup sugar together with 1T cinnamon.
• Grab sticky chunks of dough, roll into a ball (1-2 inch), dip/roll in margarine & sugar and drop into oiled bunt pan (other pans work fine too, you just get more crusty exposures with a bunt).
• Stack balls loosely until all dough is used.
• Top with remaining butter/sugar/cinnamon mixture and pecans.
• cover and let rise 30 minute.
• Bake at 375 for 30 min (or 18 in convection ovens).
• Invert onto a serving plate and serve warm! These don't last long, because they're so good. This technique can also be used for pull apart dinner rolls, cheddar&chive biscuits, or other bread products to share. Just be sure to roll each ball in some sort of oil so that they will develop seams where they tear easily.