Claire Saffitz Makes The Best Monkey Bread | Dessert Person
Claire Saffitz Makes The Best Monkey Bread | Dessert Person
In today's episode Claire Saffitz teaches you how to make Monkey Bread. Perfect for any holiday party.
#monkeybread #dessert #clairesaffitz
MONKEY BREAD
3¾ cups (450 grams) all-purpose flour, plus more for dusting
½ cup (100 grams) granulated sugar
1 tablespoon (9 grams) instant yeast
2 teaspoons (12 grams) fine sea salt
1 cup (240 grams) whole milk
1 large egg (50 grams)
1 large egg yolk (17 grams)
10 tablespoons (141 grams) Unsalted Butter, cubed and softened
2 cups pecans
1 cup demerara sugar
Pinch salt
½ vanilla bean
1 tablespoon ground cinnamon
2 sticks butter → use to grease bundt pan
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The Ultimate Overnight Gluten Free Monkey Bread | perfect for the holidays!
This Ultimate Overnight Gluten Free Monkey Bread is full of brown sugary buttery goodness in every bite. When you serve it, be prepared for ooohs and ahhhs!
Recipe:
Gluten free sweet dough:
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Sweet AND savory monkey bread made from my make-ahead dinner rolls! A Christmas morning tradition ????
This make ahead monkey bread recipe is inspired by my husband’s family tradition, but you know I had to mix it up. And so this sweet and savory, sticky and sloppy, carbilicious breakfast was born.
You start with my bomb diggity make-ahead enriched dinner rolls, but then you roll that dough out, cut it into little bites, drench half in a melted creamy cinnamon sauce, and dip the other half in cheesy eggs and bacon.
Feel free to cover the entire thing in cream cheese frosting when it’s done ????
Bread:
3 C all purpose flour
1 C whole wheat flour
2 Tbl gluten flour (aka vital wheat gluten)
1 Tbl salt
1 Tbl active dry yeast
1/4 C melted butter
1/4 C honey
3/4 C warm milk
3/4 C water
Throw everything in a stand mixer with a dough hook and mix on low for 3-5 minutes or until it all comes together. Then crank it up as far as you feel comfortable (and without the mixer walking off the couner) and let it knead for about 10 minues, longer if necessary. You want to be able to stretch your dough without it breaking.
-some recipes will have you mix your yeast with the water before adding it. This step is not actually necessary, but does let you know if your yeast is active. If your yeast is old, or you are concerned it’s not working, go ahead and mix it with the warm water and let it sit for about 5 minutes. If it gets frothy and bubbly, it’s good ????
Let your dough rise in a warm place for 90 minutes, or until doubled in size.
Punch it down to let the gluten fibers relax, and let it rest for 10 minutes before rolling it out and cutting it into small pieces.
Fillings:
While your dough is rising, go ahead and mix up your fillings. *NOTE* in the video I made double the cinnamon filling, and couldn’t figure out why there was so much ???? originally I had written the recipe to be all sweet. So if you want all sweet, go ahead and do what I did. But here I’ll write it as intended for half and half.
6 Tbl melted butter
1/2 C brown sugar
2 Tbl heavy cream
2 tsp cinnamon
3 eggs
1 cup grated cheese
2 cups ish spinach, diced
2 Tbl milk/cream
7 slices bacon, cooked and diced
Assemble:
Dunk half your dough blobs into your cinnamon filling and pack into one side of a Bundt pan. If you’re not using a silicone pan, you’ll probably want to grease it first. Pour any extra over the top.
Dunk the other half in the egg mixture and then roll in the diced bacon. Smash those into the other side.
Cover and refrigerate overnight, OR set in a warm place to rise for 30-60 minutes, until it gets soft and has risen about half again what it was.
Preheat oven to 350 degrees. Pour any excess egg mixture over the top, cover with foil, and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until internal temp is 190 degrees and all the eggs are cooked. If the edges are getting dark, you can keep a ring of foil around the outside, but make sure the inside gets opened up so those eggs can cook.
Optional:
Slather everything in delicious cream cheese frosting.
Not optional:
Eat way too much in one sitting, get super sticky, and give yourself a thumbs up because you made something fantastic. I would say a pat on the back, but that could get messy ????
????: bensound.con
#makeahead #monkeybread #christmastraditions #christmasrecipes #christmasmorning
Homemade Monkey Bread Recipe - 10 Easy Make Ahead Breakfast Recipes!
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Homemade Monkey Bread Recipe - 10 Easy Make Ahead Breakfast Recipes!
In today's show, I’ll be making an easy monkey bread and sharing some easy make ahead breakfast recipes and ideas! These are great ways to make Christmas breakfast easier! I’ll also be making some soap if there’s time!
10 Easy Make Ahead Breakfast Recipes – Christmas Breakfast Ideas
How To Make Homemade Bread
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Savory Monkey Bread From Scratch | ENTERTAINING WITH BETH
Delicious Savory Monkey Bread Recipe from Scratch! No need to buy those pre-made biscuits, you can make your own dough from scratch and infuse it with a wonderful assortment of fresh herbs. Cut the dough into 16 pieces, dip in garlic butter, roll in Italian blend cheese, rise and bake and you'll have one sensational holiday bread recipe worth the extra time and effort!
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BETH’S SAVORY MONKEY BREAD FROM SCRATCH
Serves 10-12
**To Print Recipe Click Here**
INGREDIENTS:
3 ½ cups (420g) all-purpose flour
2 ¼ tsp (1 package) (11.25ml) dry active yeast
1 tsp (5ml) salt
2 tbsp (30ml) dill, finely chopped
2 tbsp (30ml) parsley, finely chopped
1 tbsp (15ml) chives, finely chopped
1 tbsp sage (15ml), finely chopped
1 ½ cups (350ml) warm water (between 110-115F (37C-46C)
2 tbsp (30 ml) butter, melted
For Rolling:
2 cups (120g) Italian Blend Cheese
4 tbsp (60g) butter, melted
1 clove garlic, minced
METHOD:
Whisk together the flour, yeast, salt, and herbs. Then add water and slowly mix into a dough, and then into a ball. Dough will be very sticky. Grab dough with floured hands and knead on a floured surface for 20 turns. Adding more flour if needed as kneading. Then pour 1 tbsp (15ml) of melted butter on top of dough and knead for another 10 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with a dry towel or plastic wrap. Set in a warm place for 2 hours to rise. It should double in volume.
Once risen, remove the dough from the bowl and place on well-floured surface. Cut dough into quarters. Then cut each quarter, into quarters. You will have 16 pieces.
Roll each piece into a ball, coating with flour if needed. Set aside.
Prepare a 10-cup Bundt pan by spraying it well with baking spray, use a pastry brush to distribute it well. Set aside.
Combine melted butter and garlic in a small bowl and set aside. Place cheese in a small bowl and set aside.
Then dip each dough ball into the melted butter and then roll in the cheese, place in the Bundt pan. Continue process until Bundt pan is covered with one layer, and then begin a second layer on top.
Cover and allow to rise in a warm place for 30 minutes.
Meanwhile preheat oven to 375F (190C).
Once dough has risen for the second-time place in oven and bake for 25-30 mins. Bread will be golden brown and puffed up.
Allow to cool and then loosen edges with a sharp knife to release any baked-on cheese. Then release bread by placing a cooling rack on top of Bundt pan, flipping over, and then gently flip it again to place it right side up on cooling rack to cool slightly.
To serve place on a cake stand, garnished with fresh sage or rosemary leaves. Cut into slices.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Easiest Ever Monkey Bread made with dinner rolls!
This EASY Monkey Bread is done in under 30 minutes because it starts with dinner rolls. It's easy, fast and SO GOOD.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
• 1 package (12 roll)s King’s Hawaiian Original Hawaiian Dinner Rolls
• 1 egg, beaten
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped walnuts
• 1/2 cup butter, melted
• 3/4 cup brown sugar, packed
INSTRUCTIONS
1. Preheat oven to 350°F. Spray a 9x13-inch pan or a 9x9-inch pan with nonstick cooking spray.
2. Mix cinnamon and granulated sugar in a small bowl. Cut each dinner roll into 4-6 pieces. Place in a large bowl. Pour egg over the bread and toss with your hands. Pour cinnamon sugar over egg/bread mixture and toss with your hands. Place bread mixture in the prepared pan.
3. Sprinkle the chopped walnuts over the bread mixture.
4. Stir melted butter and brown sugar together and pour evenly over the mixture in the pan. Bake for 15 minutes.
5. When it comes out of the oven, try to stir any of the mixture that’s collected at the bottom of the pan throughout the rolls. Or you can turn the bread out onto a serving platter.
6. Serve hot or room temperature. Store covered at room temperature for up to 2 days.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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