Monkey (Ginger)Bread

The first time I had monkey bread was during college. We were having a breakfast bash and my friend brought this hot, gooey mound of pull apart bread and I realized that I was in love. I've always gone a little weak at the knees over sticky, caramelized, breaded pastries and this stuff is no different.

Except for this isn't your ordinary monkey bread. This stuff tastes like the holidays and is packed with fragrant spices and molasses. And, it's really a lot easier than it sounds!

Monkey (Ginger)Bread [click to print]
makes 1-bundt

For bread

• 3-1/4 c. flour
• 2 T. pumpkin pie spice
• 2-1/4 tsp. active dry yeast (or 1pkg)
• 2 tsp. salt
• 1 c. whole milk
• 1/3 c. warm water
• 1/4 c. molasses
• 2 tsp. vanilla extract

For coating (prepare in separate bowls)

• 3-4 T. unsalted butter, melted
• 1 c. brown sugar

1) Generously coat bundt pan with nonstick cooking spray with flour (very important to use the kind with flour!). 

2) In bowl of stand mixer, whisk together flour, spice, salt and yeast. Add milk, water, molasses and vanilla. Continue mixing with hook until dough starts climbing the hook. 

3) Turn dough onto floured surface and knead until dough forms a smooth ball. Place in oiled bowl and cover with damp cloth and set in warm place to rise until doubled in size, about 1 to 1-1/2 hours. 

4) When risen, transfer dough to floured surface and gently punch down and shape into 8" square. Use a pizza cutter to dough into 64 pieces. Coat each ball in melted butter, then brown sugar and start piling into bundt, trying to distribute them somewhat evenly. 

5) Cover bundt with damp towel and place in warm area to rise about 1 hour; the dough balls should be puffy and about 1" below top edge of bundt pan. 

6) Preheat oven to 350 F. Bake 30-35 minutes or until the top is golden brown. Remove from oven and allow to cool in pan no more than 5 minutes. Turn out onto plate and allow to cool another 10 minutes before serving. 

Source: Adapted from Food 52