Four new recipes for the week. My friend Tess inadvertently guilted me into doing more than oatmeal or eggy sandwiches for breakfast on Christmas morning. She had this Holiday menu that was darn impressive. I had, well, nothing. So I tried the Monkey Bread:
Monkey Bread (Ckng Lght, Oct 2011)
This is a "make-over" recipe, moving away from refrigerated biscuits and a stick butter (ahh...guilty as charged). However, the three hour prep is a bit of a turn-off. I decided to employ some of my bread making knowledge and I did step one the night before, allowing the dough to rise overnight in the fridge and proceeding with step two in the morning.
It worked...okay. The second rise took longer because the dough was chilly which ultimately didn't save me any time. In hindsight, I should have done through step THREE the night before and allowed the cinnamon covered rolls to rise overnight, then baked in the morning. I skipped the glaze - it's plenty sweet already. I would definitely do this recipe again, as far as bread making goes, it's pretty easy, and I liked the lightened version.
|Photo from Cookinglight.com|
- 13.5 ounces all-purpose flour (about 3 cups)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 1 teaspoon salt
- 1 package quick-rise yeast (about 2 1/4 teaspoons)
- 1 cup very warm fat-free milk (120° to 130°) NOTE: I warmed the milk, oj, honey and butter in one pan
- 1/4 cup very warm orange juice (120° to 130°)
- 1/4 cup honey
- 2 tablespoons butter, melted
- Cooking spray
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
4 1/2 tablespoons fat-free milk, divided 2 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon 1/3-less-fat cream cheese 1 teaspoon vanilla extract
- Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
- Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.
- Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.
- Preheat oven to 350°.
- Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a
wire rack. Place a plate upside down on top of bread; invert onto plate.
Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.