monkey bread

While we were in New York City, we went out for something cinnamony and a cup of tea at Doughboys.  I did bring the tea with me so I guess it was really more a cup of hot water but I am a bit of tea snob.  Yes, I am rambling.  Just where my head is.  

I had been craving cinnamon and the monkey bread I had there hit the spot.  I had always seen monkey bread in with it being made in little balls and an angel food cake type pan.  I always thought that the little balls would be too much work and I do not own that pan.  Doughboys does theirs in layers which I really liked.  It was good but nothing to really write home about.  Yes, I am picky about baked goods out.  Which should not be surprising with how many recipes I share that are baked!

When we got back, I decided I really need to try that bread.  I did a bit of research on it and went a totally different direction then most recipes.  I used Tessa Kiro's Babka recipe  but used sourdough, made a few changes, shaped it differently, and added caramel.  My Beloved said it was like getting the middle of a cinnamon roll every time.

 The only issue I have seen with these so far is that portion control is a bit difficult.  Much too easy to take too much!  And not be sorry.

monkey bread

sourdough starter

3/4 cup water

1 cup flour

1/3 cup brown sugar

1 cup milk

1/4 cup room temperature butter

2 eggs

1 teaspoon salt

about 5 cups flour

2 tablespoons cinnamon

2 cups brown sugar

3/4 cup melted butter

1 cup brown sugar

The night before, in a large non-metallic bowl, mix the starter, water, and 1 cup flour.  Let sit overnight and let it get bubbly.

Mix in the 1/3 cup brown sugar, milk, butter, eggs, and salt.  Add enough flour to make a stiff dough.  Turn out and knead until smooth.  Let rise until double or put in a ziploc and let rise in the refrigertor overnight.

When the dough is risen,  butter two loaf pans.  Mix the cinnamon and 2 cups brown sugar together in a small bowl.  Roll the dough out very thin.  I got my dough to about 1/4 inch or less.  I did not have anymore room on my counter but go thinner if you do.  Cover the dough with the cinnamon and brown sugar mixture.  If you have extra, you can use it in the caramel.   I did!

Cut the dough in squares that fit your dough pans.  Layer in the loaf pans on the doughs edges.  Cover and let rise until double or until soft and puffy.  About a hour should do it but it will depend on the warmth of your kitchen.  Mine was near 95.

When the dough has risen until double, preheat the oven to 350 degrees Fahrenheit.  Mix the 3/4 cup melted butter and 1 cup of brown sugar together.  I used the leftover cinnamon brown sugar for part of the cup of brown sugar.  Split between your loaf pans

Bake for 30 to 40 minutes.  You want golden but on the dark side.  Yes, this is decadent enough to take that anyway you wish!

Small bits, warmed, are enjoyed best.  This is very sweet but I do believe it will be replacing my cinnamon rolls. 

Orange rolls and monkey bread.  Life is very good.