Lower sugar monkey bread
Who doesn't love a good monkey bread? This lower sugar version has all the flavor of the classic versions we're all used to. Nobody will know the difference!
Prep Time35 mins
Cook Time55 mins
Resting time3 hrs
Total Time1 hr 30 mins
- 3/4 cup whole milk room temperature
- 1/2 teaspoon active dry yeast
- 2 cups (280 grams) all-purpose flour, plus more as needed
- 1 teaspoon salt
- 3 Tablespoons unsalted butter very soft
- 1 egg yolk
- 1/2 cup (1 stick/115 grams) unsalted butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2/3 cup heavy cream
In a measuring cup, add the yeast to the milk and allow to sit for 10 minutes or until frothy.
In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if mixing by hand, mix the flour and salt together on low speed until well blended. Slowly drizzle in the milk mixture until you achieve a shaggy dough. Add in the 3 Tablespoons of butter and egg yolk and mix until you get a soft, pliable dough.
If the dough is too sticky, add more flour (about 1-2 Tablespoons at a time). If it's too dry, add a few Tablespoons of water. The dough should be tacky but not sticky.
Transfer the dough to a well-oiled bowl and cover. Allow it to rise for about 2 hours. It should double in size.
Once the dough has risen, transfer it to a lightly floured surface and roll it out into a long rectangle, about 12 inches by 4 inches. Divide the dough into 4 equal strips. Then divide each strip into 8 pieces so you end up with 32 chunks of dough.
Generously grease an 8-inch round cake pan that is at least 2 inches in height.
Pour the melted butter into a small bowl. In a separate small bowl, whisk the sugar and cinnamon together.
Roll each dough piece into a small bowl and dip it into the melted butter. Then transfer to the bowl with the cinnamon-sugar mixture. Shake off any excess. Place the dough ball into your prepared baking pan. Repeat with remaining dough. Make sure to place the dough balls somewhat close together - just allow for a little bit of space between each one. Keep stacking the dough on top of each other.
Cover the pan and allow to rise once more - about 1 to 1 and 1/2 hours.
Preheat your oven to 350 degrees F. In a small bowl, whisk together the remaining cinnamon-sugar mixture with the cream. Pour this over the dough pieces and bake for 45-55 minutes or until the tops have turned golden brown.
Remove the pan from the oven and allow to sit for 5 minutes. Invert the pan onto a plate. The bread is best served warm and on the day it is baked.
The monkey bread can be stored in an airtight container and will keep for up to 2 days. You can reheat this in the oven for 10 minutes at 300 degrees F.
Source: Baking with Less Sugar by Joanne Chang