MAY THE FOURTH BE WITH YOU while you stuff this in your face. When I first started this blog, I really really wanted to make this, but I didn’t have a bundt pan. I couldn’t justify buying one for the longest time because I saw them for 20-30 bucks, usually more towards the 30. But I lucked out! Zellers has been having clearance inventory sales (they’re closing and turning into Targets) and I saw a bundt pan for $15! Yay! But yes, in case you have never heard of Monkey Bread before, it’s basically a cinnamon bun but in ball form.
The recipe that I used called for olive oil in the bread, which I guess is good because it’s healthy, but I think next time I make this I’ll use a more neutral oil, maybe coconut or just regular canola oil. The olive flavour really came through, which is usually good, but in this case I didn’t really like the sweetness of the cinnamon sugar with the olive flavour. Others seemed to like it just fine but the flavour was too much for me.
On a really random note, (well maybe related because it’s a nerdy day), I saw the Avengers at last night at the midnight screening! Yes. Thank you Liz and JR, you are the best. We had pretty much prime seating (not too high, not too low) and it was amazing. Seriously. I had my reservations because both Hulks sucked, Thor was alright, and Captain America was okay, but the Avengers was just…it surpassed my expectations, that’s for sure.
So many throwbacks, so many quips, and everything was better with the midnight opener crowd. People were clapping, whooping, and being awesome. I highly recommend going to see it in theatres, its one of those movies that needs the whole theatre experience; you know, you escape into the movie and you really feel like you’re a part of it.
But anyway, monkey bread.
- 4 1/2 tsp active dry yeast
- 1/2 cup packed brown sugar
- 2 cups warm water
- 1/2 cup neutral flavoured oil (coconut oil or canola oil) + more for the pan
- 5 cups all-purpose flour
- 1 1/2 tsp salt
For the cinnamon sugar coating
- 1 cup sugar
- 2 tsp cinnamon
For the glaze
- 1 cup icing sugar
- 2 tsp soy milk
- In a large mixing bowl, combine brown sugar, warm water, and yeast and combine until frothy (about 10 minutes). Add oil and stir. Set aside.
- Sift together flour and salt in a bowl.
- Mix the dry ingredients into the wet ingredient and knead the dough until its one uniformish sticky ball.
- Let the dough relax for one hour covered in a well-oiled boil in a warm place.
- Meanwhile, mix together the sugar and cinnamon together in a bowl. You'll use this mixture to coat the dough balls.
- Preheat the oven to 350F.
- After the dough has doubled in size, punch down the dough and roll them into 1-inch balls. Roll them around in the cinnamon sugar and arrange them in the oiled bundt pan.
- After each layer of dough balls, sprinkle a layer of cinnamon sugar and drizzle a little bit of oil.
- Once you've rolled it all, bake in the oven for about 25 minutes (it'll puff up over the pan, it'll be glorious).
- Make your glaze by mixing together 1 cup of icing sugar with 2 tsp of milk and drizzle generously over your creation.
- Eat warm, but it's very delicious the next morning for breakfast. OMNOMNOM