Today is my boyfriend's birthday and he didn't want me to bake anything - he wanted a DQ ice cream cake! I had the urge to bake and was disappointed when he wanted something bought for his birthday, so I made monkey bread.
For those of you who don't know what it is, it's a cinnamon pull apart loaf with pecans. I first heard about it in a Kanye West song and wondered what it was so I googled it...best decision ever! The recipe I found on Martha Stewart's site doesn't include a glaze, and I wanted it to taste like sticky buns, so I found a glaze recipe on the food network. It was worth it - the bread is delicious!
Here is a picture of it:
Close up of the topping:
We dug in pretty fast!
Here is the recipe for anyone who wants to try:
Monkey Bread - makes one 10-inch Bundt cake
FOR THE BREAD
* 2 tablespoons solid vegetable shortening, plus more for pan and bowl
* 1/4 cup warm (110 degrees to 115 degrees) water
* 1/4 cup granulated sugar, plus a pinch for yeast
* 1 envelope dry active yeast (scant tablespoon)
* 3/4 cup warm (110 degrees to 115 degrees) milk
* 1 teaspoon salt
* 1 large egg
* 3 1/4 cups all-purpose flour
FOR THE COATING
* 8 tablespoons (1 stick) unsalted butter, melted
* 3/4 cup firmly packed light-brown sugar
* 2 teaspoons ground cinnamon
* 1/2 cup pecans, coarsely chopped
* 3/4 cup dark brown sugar
* 2 tbsp whipping (35%) cream
* 1 tbsp maple syrup
* 2 1/4 tbsp butter
Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. 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.
Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside.
Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts.
Then make the glaze. Put the dark brown sugar, cream, maple syrup and butter in a medium saucepan over medium-high heat. Bring to just a simmer until the sugar dissolves. Set aside to cool slightly.
Pour a third of the glaze in the bottom of the 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, alternatively with a third of glaze (pouring glaze on the bottom, middle, top of the loaf). 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.