So i got bored and decided i wanted to make some monkey bread. Thought at the time i never made it before and have only eaten it once in Portland, during brunch at the Screen Door--thought it was delicious and kept note that one day i would make it.
Today was the day so i went and looked up several recipes many required going to the store and using some pre-made dough of the "pillsbury" variety. I opted to find a recipe where i would have to make my own dough.
It was actually really exciting to make my own dough since i haven't done so since high school. It made me proud when it came out and Vincent said none of the dough he has ever made felt as fluffy. Obviously its because im better at baking than he is; this is the guy who made broccoli protein bread that was hard as a rock (that i did not even dare try) that my brother and his girlfriend spit out as soon as it went in their mouth.
But i digress, back to my monkey bread... the recipe i used also involved making a creme anglaise sauce, that used bourbon but i didn't have any on hand so i used Frangelico instead.
Together Vince and i formed the monkey balls and rolled them in the cinnamon sugar and butter before placing them in what was supposed to be a budnt pan, but i didn't have one (and it was too late to go to the store or order via Amazon Prime) so i decided to use a spring form pan thinking that would make it easier to remove the monkey bread. I knew the danger of using a spring form pan would be that the ooey gooey goodness may leak out of the pan which would then cause a huge mess as well as make my bread dry so i covered the pan in foil to prevent any leaks. I thought i was smarter than the pan--- *womp womp*
The pan 1, sharon 0. The sugar sweetness ended up leaking out of the pan, didn't ruin my oven because it got trapped by the foil, but it did drip out. This cause my pan to be super sticky all over the outside as well as making my monkey bread not as gooey as it should of been. Also because a spring form pan does not have the hole in the middle the bread didn't cook evenly and the middle was under cooked and the dough was still raw. #fail
However i just sprinkled more brown sugar and butter on it and popped it back in the oven to cook all the way--sadly that made it a bit dry but at least it was edible; the Frangelico creme anglaise sauce at least was perfect so it helped when you dipped the bread in the sauce.
Overall great recipe, there are a few mods i would do, like using a budnt pan, using an extra half stick more butter, and a half cup of brown sugar; also instead of hand rolling the balls in the brown sugar mix, i would stick them in a gallon ziploc bag with the mix and shake it all up to better coat the bread.
Click below for recipe:
Today was the day so i went and looked up several recipes many required going to the store and using some pre-made dough of the "pillsbury" variety. I opted to find a recipe where i would have to make my own dough.
It was actually really exciting to make my own dough since i haven't done so since high school. It made me proud when it came out and Vincent said none of the dough he has ever made felt as fluffy. Obviously its because im better at baking than he is; this is the guy who made broccoli protein bread that was hard as a rock (that i did not even dare try) that my brother and his girlfriend spit out as soon as it went in their mouth.
But i digress, back to my monkey bread... the recipe i used also involved making a creme anglaise sauce, that used bourbon but i didn't have any on hand so i used Frangelico instead.
Together Vince and i formed the monkey balls and rolled them in the cinnamon sugar and butter before placing them in what was supposed to be a budnt pan, but i didn't have one (and it was too late to go to the store or order via Amazon Prime) so i decided to use a spring form pan thinking that would make it easier to remove the monkey bread. I knew the danger of using a spring form pan would be that the ooey gooey goodness may leak out of the pan which would then cause a huge mess as well as make my bread dry so i covered the pan in foil to prevent any leaks. I thought i was smarter than the pan--- *womp womp*
The pan 1, sharon 0. The sugar sweetness ended up leaking out of the pan, didn't ruin my oven because it got trapped by the foil, but it did drip out. This cause my pan to be super sticky all over the outside as well as making my monkey bread not as gooey as it should of been. Also because a spring form pan does not have the hole in the middle the bread didn't cook evenly and the middle was under cooked and the dough was still raw. #fail
However i just sprinkled more brown sugar and butter on it and popped it back in the oven to cook all the way--sadly that made it a bit dry but at least it was edible; the Frangelico creme anglaise sauce at least was perfect so it helped when you dipped the bread in the sauce.
Overall great recipe, there are a few mods i would do, like using a budnt pan, using an extra half stick more butter, and a half cup of brown sugar; also instead of hand rolling the balls in the brown sugar mix, i would stick them in a gallon ziploc bag with the mix and shake it all up to better coat the bread.
Click below for recipe: