Receta Monkey Bread...
For Christmas my aunt and uncle surprised me with a Williams Sonoma gift card...imagine if you poured a stiff one for an alcoholic, or gave drugs to an addict, or set a gambler up with a bucket of quarters in front of a slot machine...imagine how their hearts would race, how their eyes glaze over, how their palms become sweaty and then they drool while hyperventilating...'cause that's EXACTLY what a Williams Sonoma gift card does to me. I am completely powerless with gift cards...unlike money, which has been known to burn holes in my pockets, they take over my mind and the only thing I can do is chant - over and over - TAKE ME TO YOUR LEADER.
No, I'm not as stupid as I sound...I didn't just blow the card...I used such restraint you would have thought I was medicated ...I was zombie like walking around looking at everything...it's one of my very favorite places to go...surrounded by all that kitchen stuff...which I imagine Culinary Heaven is like. I'll know "I've arrived" or our "ship's come in" when I have a wall in my kitchen filled with Le Crueset just like Williams Sonoma - think how FUN that would be!!! Everybody sing! To dream...the Impossible Dream....
After THREE trips to Williams Sonoma ...three blissful/agonizing/excruciatingly joyful trips, trying to decide how to spend my card, I finally made some purchases...and the Monkey Bread Ceramic Mold was one of them...it spoke to me.
Totally unnecessary, frivolous, impractical...which is exactly why I love it! A Bundt pan would work just as well but in the world of Monkey Bread People, having my OWN designated MOLD means something. (I only know one Monkey Bread Person, that would be me, and I'm very impressed with my mold, thank you very much.) Monkey Bread is manna from Heaven with glaze. It's fun to make and fun to eat and every calorie-laden bite is like surround sound in your mouth - flavor and fun combined into extreme comfort food.
Yes my friends, grab a Kleenex and dob the tears from your eyes...if you must hum a Negro Spiritual at this time, no one will blame you...Hallelujah! Hallelujah! Because eating Monkey Bread is a spiritual experience...Amen.
Monkey Bread - Adapted Slightly From Williams Sonoma Kitchen
- 2 tablespoons unsalted butter, softened
- For the Dough:
- 3/4 cup warm milk (about 110 degrees)
- 1/2 cup warm water (about 110 degrees)
- 2 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1 package rapid-rise yeast
- 3 1/4 cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- For the Sugar Coating:
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, melted
- For the Glaze:
- 4 tablespoons unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup maple syrup
- 1 teaspoons ground cinnamon
- 1 tablespoon water
Butter the Monkey Bread mold, or a Bundt pan, with the 2 tablespoons butter. Have all ingredients at room temperature. To make the dough: In a bowl, whisk together the milk, water, melted butter, sugar, egg and yeast. In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined. Slowly add the milk mixture and beat until the dough comes together, 1 to 2 minutes. Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes.
Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute. Form the dough into a ball. Coat the inside of a large bowl with nonstick cooking spray, place the dough in the bowl and coat the surface of the dough with cooking spray. Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
Meanwhile, prepare the sugar coating: In a bowl, stir together the brown sugar and cinnamon. Put the melted butter in another bowl. Set aside.
Turn the dough out onto a floured surface and shape into an 8-inch square. Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces. Roll each piece into a ball, dip into the melted butter and roll in brown sugar-cinnamon mixture, coating well. (I put the brown sugar-cinnamon mixture into a plastic Zip-lock bag and added the dough balls, in batches, to the bag to coat with sugar - worked like a charm.) Stack the balls in the prepared pan. Cover with plastic wrap and let rise in a warm place for 30 to 45 minutes. Do not let the dough rise over the top of the pan.
Position a rack in the lower third of an oven. Place a piece of aluminum foil on the rack to catch any drips during baking. Preheat oven to 350 degrees.
Remove the plastic wrap from the pan and set the pan on the foil and bake at 350 degrees, uncovered for 20 minutes. Cover the pan loosely with aluminum foil and continue baking until the top is golden brown and the center edge of the bread, next to the tube, springs back when touched, 25 to 35 minutes more.
Meanwhile make the glaze: In a saucepan over medium heat, combine the butter, brown sugar, maple syrup, cinnamon and water. Heat, whisking until the ingredients are dissolved. Bring to a boil and boil for 1 minute. Remove the pan from the heat and cover to keep warm.
Transfer the bread pan to a wire rack and let cool for 5 minutes. Turn the bread out onto a plate and let cool for 10 minutes. Using a spoon, drizzle the warm glaze over the top and sides of the bread. Let the glaze set for about 10 minutes. Serve the bread warm. Serves 8. Reheats nicely in the microwave.
"The
trouble with always trying to preserve the health of the body is that
it is so difficult to do without destroying the health of the mind."
~G.K. Chesterton