Monkey Bread

Monkey Bread
  • DOUGH:
  • 2¼ tsp yeast
  • 1 cup plant-based milk, warmed to approx. 105*
  • 3 Tbsp vegan butter
  • ¼ tsp salt
  • 3 cups all-purpose flour
  • 2 Tbsp white sugar
  • 1 cup brown sugar
  • 3 Tbsp white sugar
  • 2 Tbsp cinnamon
  • ½ cup vegan butter, melted
  • ½ cup chocolate chips, optional
  1. In the bowl of an electric mixer, combine yeast, sugar, and warm milk, and let it sit at room temperature until foamy. (about 8 minutes)
  2. Add remaining dough ingredients and mix with dough hook attachment until a smooth, elastic dough forms. Add a few more tablespoons of flour if dough is too sticky. (This step takes about 5 minutes on medium speed)
  3. Dump into a lightly greased bowl, and cover with plastic or a tea towel. Allow dough to proof (rise) at room temperature until doubled in size. (About 45 minutes)
  4. Melt butter for coating, and combine your sugars and cinnamon in a small bowl.
  5. Tear off small pieces of dough, roll them into a ball, dip them in butter, and toss them in the brown sugar coating mixture.
  6. Drop coated dough balls into a greased bundt pan, and layer dough balls with chocolate chips if you would like. ***Ideal size is between ping pong ball and gold ball. REMEMBER, they will double and sometimes triple in size while proofing and baking!***
  7. Cover your pan with a towel or plastic wrap and allow it to proof (rise) for 30 minutes, or until balls on top have obviously doubled in size.
  8. Preheat oven to 375* and bake on middle rack for 25-35 minutes, or until top is firm. (internal temperature should be at least 190*)
  9. Cool for 5 MINUTES (and longer and it may stick to the pan), and flip out onto a large plate or serving dish.
  10. Cool an additional 5 minutes to avoid burning your mouth on REALLY hot sugar (this tip is not mandatory, but strongly recommended.)
  11. DEVOUR!


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