Monkey Bread Iii Food

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.

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.

MONKEY BREAD

Steps:

• Preheat the oven to 350 degree F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.
• Cut the biscuits into quarters and roll into balls. Combine 2/3 cup of the sugar, 1 1/2 teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixture over the balls occasionally while filling the pan.
• Melt the butter in a small saucepan over medium-low heat. Add the remaining 1/3 cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.
• Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.

MONKEY BREAD

Steps:

• Place sugar and cinnamon into plastic bag.
• Add biscuits (a few at a time) into bag and shake to coat well.
• Grease bundt cake pan and place biscuits into pan.
• In saucepan bring brown sugar and butter to a boil.
• Pour brown sugar and butter sauce over biscuits.
• Bake at 350 degrees for 30-35 minutes.

MONKEY BREAD III

Steps:

• Sprinkle nuts in bottom of a greased Bundt pan.
• Mix cinnamon and sugar together. Cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. Layer biscuits in pan.
• Melt butter or margarine, and dissolve the remainder of the sugar mixture in it. Spoon over biscuits.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes. Turn out onto a platter, and 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.