Monkey Bread

I am fascinated by the idea of Monkey Bread. In case you dont know, this is bread made of smaller chunks, so that you can pull the bread apart to eat it.

I am also fascinated by the concept of Artisan Bread in Five Minutes a Day.

Zoe put the recipe for Brioche dough on her website. Now, I had never heard of brioche before, so I had no concept of how hard it was. I am thankful that there is an easy way to do it!

I wondered how the dough would work for monkey bread. So this is my attempt.

I made the dough, but halved the recipe. I dont think I melted the butter all the way, as there were some small solid chunks when I mixed everything else. I did let the butter cool quite a bit, so it would not kill the yeast. Mixed everything together, and it looked good, if a little dry. I let it rise on the counter for two hours, then put it in the fridge.

The next day, it did not look like it had risen very much. After my first attempt at the whole wheat bread from the book, I was worried that it would not turn out. But, I figured that the dough was rich enough, that even if it did not rise, it would work fine.

I melted four tablespoons of butter in a small sauce pan. I mixed four tablespoons of brown sugar into it, and let it cook for just a few minutes. I put this in the bottom of my new Bundt Pan. I took the cold dough, rolled it into small balls (about golf ball size), rolled those in a cinnamon sugar mixture, then put them into the pan. All of the dough fit into about half of the bundt pan. I then put the pan back into the fridge, covered with foil.

The next morning, it had risen, and now filled the pan. Yay for yeast! I let it sit on the counter for about 40 minutes, then put it in a 400 degree oven. (Which was too high, the top was starting to burn when the middle wasnt done.)

I took it out of the oven, let it sit for a few minutes, then turned it out onto a sheet pan.

And it was burnt. See what I get for not following the instructions? However, the insides, without the burnt parts, tasted pretty yummy. I will definitely make the brioche dough again, but I will try other things with it. Maybe monkey bread without the topping syrup? Or a lower temperature? Or donut holes! :)

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