Mama Missy’s Monkey Bread | Le Pain de Singe

The Ingredients | “Les Ingrédients.”

3 Room  temperature eggs 

One cup of warm milk, 110 to 120°F 

4 tablespoons of melted butter to start 

4 tablespoons melted butter after rising

2 tsp salt 

1 tablespoon cinnamon 

1/3 cup granulated sugar

4 cups all-purpose flour, 480 g

An additional 3/4 cup all-purpose flour is set aside

One pack of instant yeast

Ingredients For Sauce :

2/3 cup brown sugar

1/2 cup butter 113 g

The Steps| L’étape

Step one: Take room-temperature eggs to a bowl and whisk. Melt 4 TBS (60g) of butter and set aside.

Step two: To your mixing bowl, add 4 cups of all-purpose flour (480g). Then, add half a cup (180g) of granulated sugar, one pack of rapid-rise instant yeast, and 2 teaspoons of salt. Provide a gentle blend, followed by creating a well in the center of the mixture.

Step three: In a separate bowl, combine the melted butter, the eggs, and the milk, making sure that the milk is between 110°F and 120°F

Step four: Pour the egg, milk, and butter mixture into the well of the flour mixture. Begin to mix on low speed for about one to two minutes, and then increase to medium speed for another 15 or 16 minutes.

Step five: Halfway into  mixing, add 80 g or 3/4 cup of all-purpose flour gradually

Step 6: To a large glass bowl, oil it well and transfer the dough from the mixer into the well-oiled bowl, covering with cling seal or plastic wrap in  a warm space for at least one hour to double in size

Step seven: After the dough has doubled in size, rising for at least an hour, take 3/4 of a cup of sugar,1 tablespoon of cinnamon, and blend together

Step eight: Remove the plastic from the dough and melt 4 tablespoons of butter. Gently brush the top of the dough with the 4 tablespoons of butter.

Step nine: With the cinnamon and sugar blend to your workstation sprinkle an imperfectly perfect 10 or 12 in. Square followed by adding a blessing of the mixture directly to the top of the dough.

Step 10: Carefully remove the dough and place it onto the imperfectly perfect cinnamon sugar blend. Gently press the dough and stretch it into a square. 

Step 11: Brush the top of the square with the reserved melted butter. Followed by dusting the top of the dough with the cinnamon, sugar blend with a few tablespoons. And the next step, you will need more of your cinnamon sugar blend, so do not oversaturate the square.

Step 12: Take a bundt pan, generously butter the pan, and provide another dusting of 2 or 3 tablespoons of the cinnamon sugar blend into the bundt pan. Distribute the mixture to cover the entire bottom of the pan.

Step 13: Cut the dough using a pizza cutter, cut the dough in half, then cut those halves in half, and then cut those fourths in half. Repeat this method and the other direction, creating roughly 60 to 64 pieces of dough.

Step 14: Take each piece, roll it into a ball, then roll it into the cinnamon sugar blend, followed by placing it in the bunt pan in no particular fashion. Feel free to add little pieces of butter to keep the bread moist after baking. Once complete, cover the pan and a warm location for a second rise of 20 minutes

Step 15: The Sauce, while waiting on the second rise, take 2/3 cup brown sugar and 113 g or half a cup of butter to a medium pot, melt on medium low heat until well combined, stirring frequently until the sauce begins to simmer, then remove from heat

Step 16: Remove the Bundt pan from the oven and set it to 350°F. Drizzle the butter and brown sugar sauce over your dough and allow it to bake into a golden brown for roughly 35 minutes.

Remove from the oven, with a cake plate prepared at the ready, placing the cake plate on top of the Bundt pan, and invert the monkey bread. Effortlessly removed the loaf of monkey bread, allowed it to cool for a brief moment, followed by warm, cozy memories of enjoyment.