Best 2 Martha Stewarts Monkey Bread Recipes

**Monkey Bread: A Delightful Treat with Variations to Suit Every Taste**

Monkey bread, also known as pull-apart bread or bubble bread, is a delectable treat that is sure to be a hit at any gathering. Its playful name and unique presentation make it a favorite among people of all ages. This delectable treat is made from a soft, fluffy biscuit dough that is coated in cinnamon sugar and baked until golden brown. The result is a pull-apart bread that is not only delicious but also visually appealing.
This article provides a collection of monkey bread recipes that offer a variety of flavors and styles to satisfy every palate. From classic monkey bread made with cinnamon sugar to creative variations featuring Nutella, caramel, or even savory ingredients like cheese and bacon, there is a recipe here for everyone to enjoy.

Let's cook with our recipes!

ICED MONKEY BREAD

Iced Monkey Bread image

Making monkey bread lets kids do what they do best -- play with their food -- while they create something yummy.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 2h15m

Yield Makes one 10-inch Bundt cake

Number Of Ingredients 14

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

Steps:

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.

MARTHA STEWART'S MONKEY BREAD

Martha Stewart's Monkey Bread image

I am the first to admit that this is quite a bit of work. But for those of you who, like me, can't find the frozen bread dough or instant puddings that are so often called for in other monkey bread recipes, then this one's for you. Also good for purists. Cooking time doesn't include rising or cooling time.

Provided by Ppaperdoll

Categories Breads

Time 1h15m

Yield 1 10-inch Bundt cake, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable shortening
1/4 cup warm water
1 1/2 cups granulated sugar
1 tablespoon yeast
3 1/2 cups warm milk
1 teaspoon salt
1 large egg
4 1/4 cups all-purpose flour
8 tablespoons unsalted butter, melted
3 1/2 cups firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped
1/4 cup milk
2 cups powdered sugar

Steps:

Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
For brown sugar coating, place melted butter in a bowl. In another bowl, combine sugar, cinnamon and nuts. Sprinkle Tbsp of this mixture into prepared Bundt pan.
Cut dough into 1/2 inch pieces. Roll into balls. Coat dough balls in butter, then sugar mixture and place in prepared Bundt pan until all dough is used up. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350 degrees F. Bake 30-35 minutes. Leave to cool in pan 15 minutes, then invert onto serving plate and cool 20 minutes more.
For icing, in a small bowl, combine milk and icing sugar and stir until smooth. Drizzle over bread, to serve.

Nutrition Facts : Calories 1107, Fat 25.1, SaturatedFat 11.5, Cholesterol 72.5, Sodium 394.7, Carbohydrate 213.2, Fiber 3, Sugar 154.8, Protein 12.6

Tips:

Use fresh ingredients for the best flavor.
Make sure your oven is preheated before baking the monkey bread.
Use a bundt pan or other oven-safe pan with a hole in the center to evenly distribute the batter.
Pour the batter over the cinnamon sugar mixture, ensuring it coats all of the dough balls.
Bake the monkey bread until it is golden brown and a toothpick inserted into the center comes out clean.
Let the monkey bread cool for a few minutes before inverting it onto a serving plate.
Serve the monkey bread warm with your favorite dipping sauce, such as caramel sauce, chocolate sauce, or cream cheese frosting.

Conclusion:

Martha Stewart's monkey bread is a delicious and easy-to-make treat that is perfect for any occasion. With its soft and fluffy dough, sweet cinnamon sugar coating, and decadent dipping sauce, this recipe is sure to be a hit with everyone who tries it. Whether you are serving it for breakfast, brunch, or dessert, this monkey bread is sure to be a crowd-pleaser.