When discussing my plans for Bread Week 29 with my husband, he reminded me that I made monkey bread once upon a time. I hadn’t exactly forgotten, but it wasn’t something that had come to mind within the past 7 months. I’d made this monkey bread recipe from Cooking Light, but since I like trying new recipes, I thought I’d try to find a different recipe to make. Faced with multiple sticks of butter and caramel sauces, though, I decided to revisit the same recipe I’d made years ago, with whole wheat flour, minimal butter, and a not-overwhelming amount of sugar.
I planned to make this bread for breakfast on a weekend morning, so I made the dough the evening before and stashed it in the fridge immediately so it could have a slow overnight rise. I ended up sleeping in until noon (oops!), so breakfast turned into a late afternoon snack. The bread still turned out perfectly.
This monkey bread recipe still did not disappoint. The bread was soft and billowy fresh from the oven. It pulled apart easily. It was pretty sweet overall, but not so sweet that I couldn’t eat more of it than I should have. It had the right amount of cinnamon and of glaze. This is definitely a recipe worth remaking.
- 13.5 ounces all-purpose flour (~3 cups)
- 4.75 ounces whole wheat flour (~1 cup)
- 1 teaspoon salt (a little less if you use margarine)
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cup milk (I used 2%)
- 1/4 cup honey
- 2 tablespoons margarine/butter (melted if you don't use a stand mixer to mix your dough)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 3 tablespoons milk
- 2 tablespoons melted margarine/butter
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla
Combine flours, salt, yeast, milk, honey, and margarine in the bowl of a stand mixer. Mix on low with the dough hook until just combined, then knead on medium speed for about 8 minutes, until dough is smooth and elastic. Dough will form a medium windowpane if stretched out. Scrape dough into a greased bowl, cover with plastic wrap, and store in the fridge overnight to let the dough rise. (Alternatively, let rise in a warm place for about an hour, until dough has doubled in size.)
The next day, pull the dough out from the fridge to take off some of the chill, if possible. Gently deflate dough and pull off small pieces to roll into 1-inch balls.
Combine granulated sugar, brown sugar, and cinnamon. Separately, combine 3 tbsp milk and melted margarine. Dip each ball into milk mixture, roll in cinnamon sugar, and place in a very well-greased 12-cup Bundt pan. Do not pack them in; they will need some room to rise. Once all balls are in the pan, sprinkle any remaining sugar mixture over them (but discard remaining milk mixture). Cover pan with plastic wrap, and place in a warm place to rise for 60-90 minutes, until dough has about doubled in size. This may take longer if either your dough and your kitchen are cold.
Heat oven to 350F and bake monkey bread for 25 minutes, until golden. Let pan cool for 5 minutes away from heat. Place a plate over the pan and invert; let the pan remain there for a minute, and the bread will slide out if you've greased the pan well.
Combine powdered sugar, 1 tbsp milk, and vanilla. Drizzle slowly over the top of the bread. Serve warm.