OVERNIGHT MONKEY BREAD
Steps:
- For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
- In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved. Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
- Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.) Roll the balls in the melted butter and rosemary.
- Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
- Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
- Preheat the oven to 350 degrees F.
- Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
- Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board. Serve immediately.
LEMON MONKEY BREAD
This double-lemon monkey bread is fresh and oh-so-sweet for spring!
Provided by Angie McGowan
Categories Side Dish
Time 1h
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
- In large bowl, stir together brown sugar, lemon peel and pudding mix.
- Separate both cans of dough into 16 biscuits. Cut each into fourths; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with butter. Roll each piece in pudding mix mixture; place in pan.
- Bake 38 to 42 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan.
- In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired yellow color; mix well. Drizzle glaze over warm monkey bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 25 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 30 g, TransFat 0 g
LEMON MONKEY BREAD
This easy monkey bread recipe features biscuits coated in a lemon sugar mixture then baked until golden! The lemon glaze really adds a big citrus punch!
Number Of Ingredients 8
Steps:
- Spray a tube or fluted pan with cooking spray. Preheat the oven to 350. Cut biscuits into quarters and place in a large bowl. Pour sugar over biscuits and add lemon zest. Toss by hand to get each piece coated with sugar. Place biscuits in prepared pan and pour melted butter over biscuit mixture. Bake for 45 minutes or until golden brown. Allow to cool 5 minutes before inverting onto a serving plate.
- For glaze,
- Combine all ingredients and whisk until desired consistency.
Nutrition Facts : Calories 3865 calories, Cholesterol 246 milligrams cholesterol, Fat 190 grams fat, Fiber 19 grams fiber, Protein 57 grams protein, SaturatedFat 93 grams saturated fat, Sodium 9095 grams sodium, Sugar 167 grams sugar
LEMON MONKEY BREAD
Blogger Angie McGowan outdid herself when she sharred this delicious quick and easy recipe for Lemon Monkey Bread with a lemon Glaze with Pillsbury. If you love lemon you are going to love her recipe!
Provided by Pat Duran @kitchenChatter
Categories Biscuits
Number Of Ingredients 9
Steps:
- Heat oven to 350^. Generously spray 12-cup fluted tube cake pan with cooking spray. --- In a large bowl, stir together brown sugar, lemon peel and pudding mix. I added the dried blueberries too.
- Separate both cans of dough into 16 biscuits. Cut each into 1/4; place in another large bowl. Add melted butter; toss to coat, making sure each piece of dough is covered with the butter. Roll each piece in the pudding mix mixture; place in pan. Any berries left in pan add between dough pieces.
- Bake 25-30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Place serving plate upside down over pan; turn plate and pan over, Remove pan.
- In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency. Add enough food color for desired color; mix well. Drizzle glaze over warm bread. Serve warm; pull apart to serve. Store in airtight container in refrigerator.
- This bread is best warm, it can be reheated in a 200^ oven or in the microwave for 15 seconds.
LEMON MONKEY BREAD
Every monkey bread recipe I've ever seen is made with butter and brown sugar resulting in a caramel covered pull apart bread. This recipe intrigued me because of its main ingredient. Lemon. Lemon? Yes indeed. It is a bright fresh citrus bread drizzled with butter, lemony sugar and a sweet glaze. Lemon is so vibrant and clean. With the beautiful powdery snow around here lately, this monkey bread seemed a perfect complement to the fresh white landscape. This bread looks and tastes like you slaved away making it, in fact, it is so quick and easy you won't believe it. But absolutely delicious. This monkey bread is sweet and tart, moist and warm, crusty and soft all together. Ooooh it is so good.
Provided by HannahGoose
Categories Breads
Time 35m
Yield 12 bites
Number Of Ingredients 6
Steps:
- Pre heat over to 350.
- Cut rolls in half and place in 9x13 pan.
- Drizzle with melted butter.
- Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.
- Cover and let raise till doubled.
- Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan.
- Combine glaze ingredients. Drizzle over rolls while still warm.
Nutrition Facts : Calories 344, Fat 8.4, SaturatedFat 3, Cholesterol 11.1, Sodium 486.5, Carbohydrate 58.2, Fiber 1.7, Sugar 18, Protein 9.4
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