Party Food Part 3: Monkey Bread

Monkey Bread

Since the decorations were monkey-themed and we were serving finger-foods, I thought pull-apart style monkey bread (also called African Coffee Cake) would be fun.  And, really, I just love any excuse to make bread.  For some reason I was really intimidated by yeasted bread for a long time.  When I finally broke down and decided I was determined to learn, I realized it really isn’t all that difficult.  The novelty of it still hasn’t worn off and every time I pull some fresh baked bread out of the oven, I feel a little giddy.

Not only is monkey bread fun to make (I LOVE rolling the dough into the little balls and dipping them in the buttery, cinnamony, sugary goodness), but it will make your house smell a-mazing.  Often times chopped pecans are added to the dipping mixture, but we had a guest who was allergic to nuts so I skipped it.  Although it certainly isn’t traditional, sometimes if I want it to be more dessert-like I’ll whip up a quick confectioner’s glaze and drizzle over the finished bread.  For me, it makes the monkey bread really reminiscent of cinnamon rolls.  And, really, who doesn’t like that.  I used my trusty stand-mixer for speed and ease, but you should be able to make this recipe without one pretty easily.

 To Make The Dough:

2 cups non-dairy milk (you want a nice thick non-dairy milk, so this isn’t the time to use low fat or rice milk)

1/3 cup plus a pinch sugar

1/2 cup non-hydrogenated vegetable shortening

1/4 cup warm water

1 package active dry yeast

5 cups unbleached all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons salt

For Dipping the Dough:

1/2 cup non-hydrogenated margarine (such as Earth Balance), melted

1 tablespoon sugar

1 teaspoon cinnamon

1/3 cup chopped pecans (optional)

Dissolve yeast in warm water with a pinch of sugar.  Set aside.  In a medium-sized saucepan heat the milk to 190 degrees F (or until bubbles form around the edges of the pan).  Watch the non-dairy milk closely as it can go from nearly boiling to boiling over pretty dang fast.  Remove from heat and stir in the shortening and sugar until dissolved.  Allow the mixture to cool to 85 degrees or until lukewarm.  While the liquds are cooling, add 3 cups flour to the bowl of a stand-mixer.  Add the yeast mixture and cooled liquids to the flour and mix with the paddle attachment until well combined.  Cover with a warm, damp cloth and let rise in a warm place for about 2 1/2 hours (I just leave the dough in the stand-mixer bowl and cover that so I don’t need to dirty an extra bowl). 

**Tip:  For a great home for your dough to rise, turn your oven on to the lowest possible setting for about 1 minute while the dough is mixing, then turn it off.  Don’t leave the oven on for much longer than a minute as the yeast will die with too much heat.  Simply place your covered dough in the slightly warmed oven.  The yeast loves the warmth and it frees up your counter space.** 

While the dough is rising, combine 2 cups flour with the baking soda, baking powder, and salt.  Set aside.  After the dough has risen, secure the bowl with the dough back into the stand mixer.  Using the dough hook attachment, add the remaining flour mixture and knead for 4 to 5 minutes.  The dough should be slightly sticky, but you should be able to handle it without it sticking to your hands and creating a huge mess.  Depending on the day, you may need to add more flour (sometimes up to 1/2 cup or more) to reach this consistency.  Let rise (covered, in a warm place) for 1 hour.

Preheat oven to 350 degrees F and coat a bundt pan with non-stick cooking spray.  Melt margarine in a microwave safe bowl and stir in sugar, cinnamon, and pecans if using.  Let cool slightly.  Turn dough out onto a lightly floured work surface.  Roll dough into 2 inch balls.  Using a fork, dip each ball into the margarine mixture letting most of the access drip off and arrange into the bundt pan.  Repeat.  Bake for 45 minutes, then let cool on a cooling rack for 5 minutes before unmolding.  Unmold onto a serving dish and brush any of the remaining margarine mixture onto the bread.  Serve warm.  You can cut into slices or serve it pull-apart style. 

**For a quick confectioners’ glaze, in a small bowl mix 1 cup confectioners’ sugar, 1/2 teaspoon vanilla extract, and 1 tablespoon non-dairy milk with a fork.  When the glaze drizzles off the fork and back into the bowl it should “float” for a good 5 seconds or so.  Add non-dairy milk just a few drops at a time until this consistency is reached.  Drizzle onto the bread before serving.