Martha Stewarts Monkey Bread Food

ICED MONKEY BREAD

Steps:

• Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
• Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
• Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
• Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.
• Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.
• Make icing: In a small bowl, combine milk and confectioners' sugar. Stir until smooth. Drizzle over bread.

MONKEY BREAD

Steps:

• Generously grease one 10-inch Bundt pan with melted butter. Set aside. In medium bowl, combine brown sugar and cinnamon. Sprinkle 2 tablespoons sugar mixture into prepared Bundt pan.
• Cut dough into 1/2-inch pieces. Roll into balls. Coat in melted butter, then roll in sugar mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 350 degrees. Once dough has doubled in size, place in oven and bake for 30 to 35 minutes. Remove from oven and let cool in pan 15 minutes. Invert onto serving plate, and let cool 20 minutes more.

MONKEY BREAD WITH HAZELNUT-CHOCOLATE SWIRL

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 1/4 cup warm water (110 degrees), and pinch of granulated sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 1 stick (1/2 cup) melted butter, milk, salt, remaining 1/2 cup granulated sugar, and eggs. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 5 minutes.
• Lightly brush a large bowl with butter. Place dough in bowl; cover with plastic wrap. Place in a warm place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight).
• Generously butter a 10-inch Bundt pan. Drizzle bottom with 1/4 cup hazelnut-chocolate spread. Place remaining 1 stick melted butter in a bowl. In another bowl, stir together brown sugar and cinnamon.
• Deflate dough; divide into quarters. Working with one piece of dough at a time, and keeping remaining pieces covered in plastic, cut off 1-inch pieces with a sharp knife; roll into balls. Coat each in melted butter, then roll in sugar mixture; place in prepared pan. Drizzle evenly with 1/4 cup hazelnut-chocolate spread. Repeat 3 more times. Cover with plastic; let stand in a warm place until doubled in bulk, 60 to 90 minutes. (You can also refrigerate the assembled pan overnight; bring to room temperature 1 hour before baking.)
• Preheat oven to 350 degrees. Bake, rotating pan halfway through, until bread feels firm when pressed lightly and is golden brown, 40 to 45 minutes. Let cool in pan 5 minutes; invert onto a serving plate and let cool completely. (If any pieces stick to pan, just pull out and arrange back in place.) To serve, pull apart, or cut into slices with a serrated knife.

MARTHA STEWART'S MONKEY BREAD

Steps:

• Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
• Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
• Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
• For brown sugar coating, place melted butter in a bowl. In another bowl, combine sugar, cinnamon and nuts. Sprinkle Tbsp of this mixture into prepared Bundt pan.
• Cut dough into 1/2 inch pieces. Roll into balls. Coat dough balls in butter, then sugar mixture and place in prepared Bundt pan until all dough is used up. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F. Bake 30-35 minutes. Leave to cool in pan 15 minutes, then invert onto serving plate and cool 20 minutes more.
• For icing, in a small bowl, combine milk and icing sugar and stir until smooth. Drizzle over bread, to serve.

MONKEY BREAD

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.

MONKEY BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

BANANA BRIOCHE MONKEY BREAD WITH MOLOKO MILK STOUT BUTTERSCOTCH AND SMOKED ALMOND TOFFEE BRITTLE

Steps:

• In a small saucepan, heat milk until just warmed through. Transfer to a large bowl and add yeast; stir to combine. Let stand 1 minute until yeast is dissolved. Add 2 eggs and whisk to combine. Add 3/4 cups flour and mix until well combined. Sprinkle remaining 1 cup flour over top of mixture; cover with plastic wrap and let dough stand in a warm place until doubled in volume, about 1 hour.
• Transfer dough to the bowl of an electric mixer fitted with the dough hook attachment. Add remaining 5 eggs, granulated sugar, remaining 4 1/3 cups flour, and honey. With the mixer on low, add salt. Mix until dough forms a ball, adding more flour if necessary. Increase speed to medium and mix for about 5 minutes. Reduce speed to low and add butter; mix until fully incorporated.
• Lightly coat a large bowl with nonstick cooking spray and transfer dough to prepared bowl. Cover with plastic wrap and let stand in a warm place until doubled in volume, 1 to 2 hours. Punch dough down and cover again with plastic wrap. Transfer to refrigerator until ready to use, up to 1 week.
• In a large bowl, mix together 2 cups butterscotch and pureed bananas. Lightly coat twelve 1-cup ovenproof dishes or ramekins with melted butter; set dishes on a large rimmed baking sheet. Place one tablespoon butterscotch in the bottom of each baking dish. Sprinkle some of the toffee over the butterscotch; set aside.
• Divide dough into 12 equal pieces (about 5-ounces each). Working with 1 piece at a time, roll into a 6-inch-long rope using your hands. Cut rope into 8 equal pieces; add to bowl with butterscotch mixture and toss to coat. Transfer dough pieces to a prepared baking dish; repeat process with remaining pieces of dough. Sprinkle each baking dish filled with dough with more toffee. Cover baking dishes with plastic wrap and let stand in a warm place until spongy, about 1 hour.
• Preheat oven to 350 degrees.
• In a small bowl, mix together granulated cane sugar and cinnamon. Brush tops of dough with butterscotch mixture and sprinkle with cinnamon-sugar; top with remaining chopped toffee. Transfer to oven and bake, rotating halfway through baking, until golden and firm to the touch, about 30 minutes. Dust with confectioners' sugar and garnish with large toffee pieces. Serve immediately with remaining butterscotch, for dipping.

YEAST DOUGH

Steps:

• In a small bowl, mix together yeast and warm water; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
• Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
• In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
• Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.