Homemade Monkey Bread Recipe

Pull-apart monkey bread has gooey caramel sauce. I made monkey bread dough from scratch instead of packaged biscuits! 

– ¼ cup warm water 110°F-115°F plus 1 teaspoon granulated sugar – 1 (0.25-ounce) package active dry yeast (2 ¼ teaspoons or 21 grams) – 5 tablespoons granulated sugar (62 grams) – 3 tablespoons unsalted butter at room temperature (45 grams) – 1 ¼ teaspoons salt – 1 cup whole milk (240 ml) – 1 large egg at room temperature – 4 to 5 cups all-purpose flour spooned & leveled (500-625 grams)

Ingredient

Direction

To dissolve monkey bread dough sugar, mix warm water and teaspoon of sugar. Gently whisk yeast into water. Wait 5–10 minutes for yeast froth.

1

In a heat-proof basin or stand mixer bowl, mix 5 tablespoons granulated sugar, butter, and salt. In a small pot, heat milk on medium and stir regularly. Milk bubbles around borders. 

2

Remove milk from flames when it bubbles before boiling. Mix scalded milk with sugar, butter, and salt. Let cool to 110°F/43°C.

3

After the scalded milk cools, stir in 2 cups (250 grams) of flour by hand or with a dough hook. Blend the yeast mixture before adding the egg.

4

After 2 cups (250 grams), add 1–2 teaspoons flour for manageable dough. Make smooth, elastic dough by hand or with a stand mixer dough hook on low speed for 5–10 minutes. 

5

Form a ball of dough and place it in a lightly greased bowl. Leave covered in a warm spot for one hour to double in size.

6

Also See: 

Boston Cream Pie Recipe