Parmesan Pull-Aparts. Makes1 dozen rolls Active time:35 min Start to finish:4 3/4 hr (includes rising) February 2009 These rolls have a lot in common with brioche—both are rich and tender, and they bake up with a gorgeous browned crust.
However, these are much easier to make than that time-intensive bread, and they have the added advantage of aromatic Parmigiano-Reggiano. We guarantee they’ll fly out of the bread basket. View more of our favorite recipes from this issue. 2 teaspoons active dry yeast (from a 1/4-oz package) 1 teaspoon mild honey or sugar 2/3 cup warm milk (105–115°F), divided 2 1/2 cups all-purpose flour plus 2 Tbsp for sprinkling 1 1/4 cups grated (with a rasp) Parmigiano-Reggiano (1 1/3 oz) 1 teaspoon salt 3 large eggs 5 tablespoons unsalted butter, cut into Tbsp pieces and softened 1 tablespoon water Equipment: a stand mixer fitted with paddle attachment Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes.
Individual Monkey Breads. Biscuits, butter, sugar, cinnamon.
I think that’s all I need to say about this one. This stuff is astoundingly good. I grew up with monkey bread, but have never made it with this method - it works wonderfully. I think we’re planning on selling these mini ones at the farmers market. Be careful if you use jumbo muffin cups like i did, the butter mixture spillled out a lot and got in the bottom of the oven. Monkey Breadfrom Ryan via The Pioneer Woman 3 cans Buttermilk biscuits (not the flakey kind)1/2 cup brown sugar1 cup sugar2-3 teaspoons cinnamon2 sticks butter Preheat the oven to 350. Open up all three cans of biscuits and cut each biscuit into quarters. Next, combine the white sugar with 2-3 teaspoons of cinnamon. 3 will be really cinnamon-y. Drop all of the biscuit quarters into a bundt pan (or jumbo muffin cups). Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Oh man, it’s good. Pumpkin Monkey Bread.
September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread.
It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. Making monkey bread has always brought with it feelings of nostalgia for me, which makes it one of my favorite sweets to share with family and friends. In fact, the day after I made it, I invited a good friend over so that I could share it with her, along with some apple cider – a lovely way to spend an autumn afternoon, if you ask me!
Even though it takes some time to make, most of it is hands-off time – like any yeasted bread, you can leave the dough to rise and go off and do other things while you wait. For the dough: For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk Preheat the oven to 350 degrees. Overnight Monkey Bread. After her kids were grown and starting to have kids of their own my Mom started the tradition of having everyone over for breakfast Christmas morning.
She would make Monkey Bread and have it on the table for everyone to snack on while she whipped up eggs and bacon and pancakes. The sweet little puffy balls coated with cinnamon and sugar would disappear one at a time until before you knew it nothing was left. I was a pretty picky eater growing up and I didn’t love Mom’s Monkey Bread because she always added nuts to it. I’m still not crazy about nuts in baked goods, but I love Monkey Bread. It’s like getting just the best part of a cinnamon roll, the ooey, gooey middle in every bite. Monkey Bread. This Cinnamon Sugar Monkey Bread is not your mamma’s canned biscuit, heart-attack served on a plate kind of recipe.
Sweet pieces of yeast bread can be pulled one bite at a time and dipped in a sugary glaze or eaten as is. It’s a favorite morning meal, but you can enjoy it any time of day! Believe it or not, Monkey Bread is mostly an American fetish. So many delicious foods can be traced back to other countries, but not this one. Pizza Monkey Bread Recipe. Ok are you ready for Pizza Monkey Bread.
It will kinda change your life. And maybe your waistline. Pepperoni Pizza Monkey Bread. Kids can be frustratingly picky eaters.
They can also have highly entertaining quirks. My niece used to ask for pepperoni pizza and then proceed to discard all of the pepperoni. But don’t you dare suggest that she order plain cheese pizza! She did not want plain cheese pizza. She wanted pepperoni pizza. Un-Pepperoni Pizza. But when you wrap pepperoni pizza into a fun, savory, pull-apart style bread, it’s no longer “icky” pepperoni pizza. I’ve had these Pizza Bites bookmarked for ages, so when I finally found an excuse to make them, I wanted to take it in a slightly different direction: a savory monkey bread.
A very light coating of garlicky butter-covered pepperoni pizza bites, piled into a bundt cake pan, makes for a very fun Pepperoni Pizza. Or Pepperoni Un-Pizza. You can take the long route and make your favorite pizza dough and marinara sauce, or the short route and pick up your favorite pizza dough and red sauce from the store. Ingredients.