Joshua Weissman's Monkey Bread Recipe: So Easy!
This is a delightful, shareable pastry featuring soft, buttery dough coated in cinnamon sugar and baked to golden perfection. The pull-apart nature of this sweet treat makes it an irresistible centerpiece for brunches and gatherings.
Equipment
- Stand mixer with dough hook attachment
- Measuring cups and spoons
- Mixing bowls
- Liquid measuring cup
- Pizza cutter or knife
- 10-inch bundt pan or 9x13-inch baking pan
- Saucepan
- Whisk
- Pastry brush (optional)
- Plastic Wrap
- Aluminum foil (optional)
Ingredients
- For the Brioche Dough:
- 3 cups 440g all-purpose flour, plus more for dusting
- cup 50g granulated sugar
- 1 teaspoon salt
- 2 teaspoons 1 packet active dry yeast
- cup 120ml lukewarm milk (about 105-115F)
- 4 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 cup 226g unsalted butter, softened and cut into cubes
- For the Cinnamon-Sugar Coating:
- 1 cups 300g granulated sugar
- 2 tablespoons ground cinnamon
- teaspoon ground nutmeg optional
- For the Butter Sauce:
- 1 cup 226g unsalted butter
- 1 cup 200g packed light brown sugar
- cup 60ml heavy cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Brioche Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
- Step 2: Add Wet Ingredients: Add the lukewarm milk, beaten eggs, and vanilla extract to the dry ingredients. Mix on low speed until a shaggy dough forms.
- Step 3: Incorporate the Butter: With the mixer on low, gradually add the softened butter, a few cubes at a time, allowing each addition to fully incorporate before adding more. This process may take 10-15 minutes. The dough will become very soft and sticky.
- Step 4: First Proof: Transfer the dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. Alternatively, proof in the refrigerator overnight for enhanced flavor.
- Step 5: Prepare the Cinnamon-Sugar Coating: In a shallow bowl, combine the granulated sugar, cinnamon, and nutmeg (if using). Mix well.
- Step 6: Shape the Dough: Punch down the risen dough and turn it out onto a lightly floured surface. Gently roll the dough into a large rectangle (about 12x18 inches).
- Step 7: Cut and Coat: Using a pizza cutter or knife, cut the dough into approximately 1-inch squares. Roll each square in the cinnamon-sugar mixture, ensuring it is fully coated.
- Step 8: Arrange in Pan: Grease a 10-inch bundt pan or a 9x13-inch baking pan. Arrange the coated dough pieces in the prepared pan, layering them randomly.
- Step 9: Second Proof: Cover the pan with plastic wrap and let rise in a warm place for another 30-45 minutes, or until the dough has puffed up slightly.
- Step 10: Prepare the Butter Sauce: While the dough is proofing, prepare the butter sauce. In a saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, and vanilla extract. Stir constantly until the sugar is dissolved and the sauce is smooth. Bring to a simmer and cook for 1-2 minutes, stirring occasionally.
- Step 11: Pour Sauce Over Dough: Pour the warm butter sauce evenly over the dough in the pan, ensuring it seeps down into the layers.
- Step 12: Bake: Preheat oven to 350F (175C). Bake for 30-35 minutes, or until the top is golden brown and the center is cooked through. To prevent excessive browning, tent the pan with foil during the last 10-15 minutes of baking, if needed.
- Step 13: Cool and Invert: Let the baked pastry cool in the pan for 10-15 minutes before inverting it onto a serving plate. If using a 9x13 inch baking pan, serve directly from the pan.
- Optional Tips: For a richer flavor, use brown butter in the butter sauce. Pecans or walnuts can be added to the cinnamon-sugar mixture for extra crunch. A cream cheese glaze can be drizzled over the finished pastry for added decadence.
Notes
Variations
This pastry, inspired by the recipe, lends itself well to various adaptations:
- Ingredient Swaps: For a richer flavor, brown butter can be used in the butter sauce. The all-purpose flour can be partially substituted with bread flour for a chewier texture. Consider using maple syrup in place of some of the granulated sugar for a nuanced sweetness.
- Regional Twists: Incorporate spices such as cardamom or star anise into the cinnamon-sugar mixture for a distinct flavor profile. A drizzle of orange glaze after baking offers a citrusy complement. Some recipes incorporate nuts like pecans or walnuts into the dough or the cinnamon-sugar mixture.
- Dietary Adjustments: For a dairy-free version, substitute the butter with a vegan butter alternative and use plant-based milk. A gluten-free adaptation requires a suitable gluten-free flour blend, though texture may be slightly altered. To reduce sugar content, a sugar substitute can be used in the cinnamon-sugar mixture and butter sauce, adjusting the amount to taste.
Serving Suggestions
This delightful pastry is best served warm, allowing the flavors to fully express themselves. It is an ideal centerpiece for brunch gatherings, holiday celebrations, or as a special weekend breakfast treat. Consider serving with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of decadence. It also pairs well with a cup of hot coffee or tea.
Storage Tips
To maintain freshness, store leftover pastry in an airtight container at room temperature for up to 2 days. For longer storage, it can be refrigerated for up to 5 days, but the texture may become slightly denser. Reheating in a low oven (around 300F or 150C) for 10-15 minutes can help restore some of its original warmth and softness. The already-baked pastry is not ideally suited for freezing, because textural changes will occur. However, it can be portioned and frozen up to 2 months if wrapped tightly to avoid freezer burn.
Frequently Asked Questions
- Question 1: Can the dough be prepared in advance?
Yes, the brioche dough can be prepared the day before and refrigerated overnight for a longer, slower proof. This can enhance the flavor and make the pastry even more tender. - Question 2: How do I prevent the pastry from browning too quickly?
If the pastry is browning too quickly during baking, tent the pan loosely with aluminum foil. This will help to deflect some of the heat and prevent the top from burning. - Question 3: Can I use store-bought dough?
While homemade brioche dough provides the best results, store-bought dough can be used as a convenient alternative. Be sure to select a high-quality brioche dough for optimal flavor and texture. - Question 4: What can I do if the butter sauce is too thick?
If the butter sauce becomes too thick, add a tablespoon or two of milk or cream to thin it out, stirring constantly until it reaches the desired consistency.