Monkey Bread ~
~ adapted from Martha Stewart ~
Sweet memories of long ago, my mother’s sweet Monkey Bread that I can have again, re-lived through Martha Stewart’s recipe, both being exact according to taste except for the notion that my mother put pecans in her dessert bread. Hers was very moist, holding in the pecans in the brown sugar and cinnamon.
Admittedly, it’s better with pecan… but then again, I am my mother’s daughter.
Monkey Bread… where does it come from? It’s African coffee cake, pinch-me cake and bubbleloaf.
Tear away the fragments with fingers and eat like a monkey… or just laugh and smile like one.
Combine together 3/4 cup packed light-brown sugar with 2 teaspoons ground cinnamon. You may need to add extra, which I did– half of the amount called for. Set aside for gradual use.
For the yeast dough: In a small bowl, mix together 2 packages active dry yeast (1 tablespoon plus 2 teaspoons) and 1/4 cup warm water (100 to 110 degrees). Set aside.
In the work bowl of an electric mixer fitted for a paddle attachment, cream together 1 1/2 sticks unsalted butter and 1/4 cup sugar on medium speed. Add 2 egg yolks, one at a time, incorporating well. Blend in 1 teaspoon white vinegar and 1/2 teaspoon vanilla extract; gradually add 1/3 cup sour cream, then the yeast mixture.
In a large bowl, mix together 1 cup bread flour, 1 2/3 cups all purpose flour and 1 teaspoon coarse salt. Add to the mixer and mix on low speed until the dough begins to pull away from the sides of the bowl and begins to form a ball.
Turn dough onto a floured surface, knead for 5 minutes. Lightly flour the bottom of a large glass bowl, place the dough in the bowl and cover with a clean damp kitchen cloth. Cover bowl tightly with plastic wrap. Let it set to rise for 3 to 4 hours or overnight in the refrigerator.
To assemble: First, generously grease a 10-inch Bundt pan with melted butter. Sprinkle 2 tablespoons brown sugar-cinnamon mixture into the pan. Roll 1/2-inch pieces into balls, Coat into 1 stick melted unsalted butter, then into the sugar-cinnamon. Stack evenly into the pan. Cover with plastic wrap and let it rise for 1 hour.
Bake for 30 to 35 minutes in a 350 degree oven. Cool in the pan for 15 minutes before inverting onto a plate.
For leftovers, warm in a microwave for softness again.
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