Can be prepared ready to bake the night before. After assembling the dough balls in the pan, cover with plastic wrap and store in fridge overnight. About 1 hour before baking, heat the oven to 180 degrees, turn it off, and leave door open for about 1 minute to allow some heat to escape. Set the covered pan in the warm oven, door closed, until dough balls puff, about 1 hour. Remove from oven, heat oven to 350 degrees, and bake as directed.
In a medium bowl, mix the milk, orange juice, sugar, 2 tbsp of melted butter, vanilla, and yeast. Cover and set aside in a warm place until foamy, about 5 minutes.
Meanwhile, in a large bowl, mix flour and salt with the dough hooks. Slowly add the yeast-milk mixture. Mix until smooth and cohesive, about 5 minutes.
Lightly flour a work surface, turn out the dough, knead briefly, and form into a ball.
Grease a large bowl with oil, place dough in bowl, and roll to coat. Cover with a towel and place in warm, non-drafty place until dough roughly doubles in size, about 1.5 hours.
Meanwhile, grease a non-stick Bundt pan with oil or butter and set aside.
In a medium bowl, mix the brown sugar, cinnamon, and cardamom. Melt the remaining 7 tbsp of butter and place them in a large bowl.
Turn out the risen dough onto a lightly floured work surface and gently pat it down into a 10 x 10 in square. With a knife, cut the square into quarters. Cover three of the quarters with plastic wrap to prevent drying. Cut the remaining section into 16 pieces.
Working with one piece at a time, pinch it in half, roll each half into a ball, and place the balls in the melted butter. Using a fork, lift the pieces out of the butter, then place them in the brown sugar mixture, and shake to coat. With another fork, transfer the coated dough balls to the prepared pan. Repeat the process with the remaining dough quarters.
Once all the dough balls have been added, sprinkle on any remaining sugar mixture and melted butter.
Cover the pan with plastic wrap and place in a warm, draft-free spot until dough roughly doubles in size, about 1.5 hours.
Heat oven to 350 degrees. Unwrap the pan and bake the bread on lower-middle rack until the top is browned and the sides pull away from the pan, about 35 minutes.
Transfer to a wire rack and cool for 3 to 4 minutes. Carefully loosen the bread with a thin, flexible spatula.
Using oven mitts, hold a plate over the pan and invest the bread onto the plate. Cool for about 10 minutes longer, glaze if desired, and serve warm.
In a medium bowl, vigorously whisk cream cheese, milk, confectioners sugar, vanilla, and a pinch of salt until smooth and thick, yet fluid. Drizzle the glaze over the warm Monkey Bread, allowing some to drip down the sides.
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