Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
12
4 star values:
12
3 star values:
20
2 star values:
9
1 star values:
5
Martha Stewart Member
Rating: Unrated
02/20/2009
this is a really great baking activity for small children. the monkey bread is tasty and best served warm. i don't like the recommended icing.
also, i think this recipe would turn out better with more than 2 tbsp of the nut mixture in the bundt pan, and more melted butter.
Martha Stewart Member
Rating: Unrated
08/07/2008
I think it's important to note, if you haven't baked with yeast before, is that temperature is super important. When diluting the yeast, make sure the water is actually quite warm - about 70C. Also, make sure that the other ingredients are either at room temperature or warm. When letting the dough stand, make sure it is covered and in a warm place away from any drafts. I also added 1/2 a cup more brown sugar and ground hazelnuts as well as cinnamon in the icing.
Back to Iced Monkey Bread
All Reviews for Iced Monkey Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 15 mins
Yield: Makes one 10-inch Bundt cake
a99745_beauty01.jpg
Ingredients
For the Bread
2 tablespoons solid vegetable shortening, plus more for pan and bowl
1/4 cup warm water (110 degrees to 115 degrees)
1/4 cup granulated sugar, plus a pinch for yeast
1 envelope dry active yeast (scant tablespoon)
3/4 cup warm milk (110 degrees to 115 degrees)
1 teaspoon salt
1 large egg
3 1/4 cups all-purpose flour
For the Coating
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped
For the Icing
1/4 cup milk
2 cups confectioners’ sugar
Cook's Notes
Icing Tip: Turn the plate as you drizzle the icing so you won’t have to reach as far. Let the icing drip down the center hole and the outside.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 15 mins
Yield: Makes one 10-inch Bundt cake
a99745_beauty01.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 15 mins
Yield: Makes one 10-inch Bundt cake
Recipe Summary
prep: 1 hr 45 mins
total: 2 hrs 15 mins
Yield: Makes one 10-inch Bundt cake
prep: 1 hr 45 mins
total: 2 hrs 15 mins
prep:
1 hr 45 mins
total:
2 hrs 15 mins
Yield: Makes one 10-inch Bundt cake
Makes one 10-inch Bundt cake
a99745_beauty01.jpg
a99745_beauty01.jpg
Ingredients
Ingredients
2 tablespoons solid vegetable shortening, plus more for pan and bowl
1/4 cup warm water (110 degrees to 115 degrees)
1/4 cup granulated sugar, plus a pinch for yeast
1 envelope dry active yeast (scant tablespoon)
3/4 cup warm milk (110 degrees to 115 degrees)
1 teaspoon salt
1 large egg
3 1/4 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter, melted
3/4 cup firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped
1/4 cup milk
2 cups confectioners’ sugar
Directions
Lightly coat a 10-inch Bundt pan and a medium bowl with shortening; set aside. Put the warm water and a pinch of sugar in a small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.
Place shortening, milk, sugar, salt, and egg in the bowl of an electric mixer fitted with the dough hook.
Add yeast mixture to shortening mixture, and beat to combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to the prepared bowl. Cover with plastic wrap, and let stand in a warm place, 20 minutes.
Make coating: Place melted butter in a bowl. In a second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture into prepared Bundt pan.
Cut dough into 1/2-inch pieces. Roll into balls. Coat in butter, then roll in nut mixture, and place in prepared pan. Cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a serving plate, and let cool 20 minutes more.
Make icing: In a small bowl, combine milk and confectioners’ sugar. Stir until smooth. Drizzle over bread.
Cook's Notes
Icing Tip: Turn the plate as you drizzle the icing so you won’t have to reach as far. Let the icing drip down the center hole and the outside.
Cook’s Notes
Icing Tip: Turn the plate as you drizzle the icing so you won’t have to reach as far. Let the icing drip down the center hole and the outside.
Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
12
4 star values:
12
3 star values:
20
2 star values:
9
1 star values:
5
Martha Stewart Member
Rating: Unrated
02/20/2009
this is a really great baking activity for small children. the monkey bread is tasty and best served warm. i don't like the recommended icing.
also, i think this recipe would turn out better with more than 2 tbsp of the nut mixture in the bundt pan, and more melted butter.
Martha Stewart Member
Rating: Unrated
08/07/2008
I think it's important to note, if you haven't baked with yeast before, is that temperature is super important. When diluting the yeast, make sure the water is actually quite warm - about 70C. Also, make sure that the other ingredients are either at room temperature or warm. When letting the dough stand, make sure it is covered and in a warm place away from any drafts. I also added 1/2 a cup more brown sugar and ground hazelnuts as well as cinnamon in the icing.
Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
12
4 star values:
12
3 star values:
20
2 star values:
9
1 star values:
5
Add Rating & Review
58 Ratings
5 star values:
12
4 star values:
12
3 star values:
20
2 star values:
9
1 star values:
5
58 Ratings
5 star values:
12
4 star values:
12
3 star values:
20
2 star values:
9
1 star values:
5
58 Ratings
5 star values:
12
4 star values:
12
3 star values:
20
2 star values:
9
1 star values:
5
- 5 star values:
- 12
- 4 star values:
- 12
- 3 star values:
- 20
- 2 star values:
- 9
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
02/20/2009
this is a really great baking activity for small children. the monkey bread is tasty and best served warm. i don't like the recommended icing.
also, i think this recipe would turn out better with more than 2 tbsp of the nut mixture in the bundt pan, and more melted butter.
Martha Stewart Member
Rating: Unrated
08/07/2008
I think it's important to note, if you haven't baked with yeast before, is that temperature is super important. When diluting the yeast, make sure the water is actually quite warm - about 70C. Also, make sure that the other ingredients are either at room temperature or warm. When letting the dough stand, make sure it is covered and in a warm place away from any drafts. I also added 1/2 a cup more brown sugar and ground hazelnuts as well as cinnamon in the icing.
Martha Stewart Member
Rating: Unrated
02/20/2009
this is a really great baking activity for small children. the monkey bread is tasty and best served warm. i don't like the recommended icing.
also, i think this recipe would turn out better with more than 2 tbsp of the nut mixture in the bundt pan, and more melted butter.
Rating: Unrated
Rating: Unrated
08/07/2008
I think it's important to note, if you haven't baked with yeast before, is that temperature is super important. When diluting the yeast, make sure the water is actually quite warm - about 70C. Also, make sure that the other ingredients are either at room temperature or warm. When letting the dough stand, make sure it is covered and in a warm place away from any drafts. I also added 1/2 a cup more brown sugar and ground hazelnuts as well as cinnamon in the icing.
All Reviews for Iced Monkey Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Iced Monkey Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
