Bread:
14 oz bread flour
2 Tbl sugar
1 teaspoon salt
2 1/2 teaspoons instant yeast
1 1/4 cups cold tap water
1 tablespoon vegetable oil
Filling:
1 cup sugar
1 tablespoon cinnamon
1/2 cup brown sugar
1 stick (8 tbl) unsalted butter
Glaze:
1 cup powdered sugar
2-3 teaspoons lemon juice
Measure out the water and flour, then place 3 tablespoons of the flour and 1/2 cup of the water in a small saucepan. Heat over medium high heat, stirring constantly with a spatula, until the mixture thickens into a paste, about 1-2 minutes. Transfer paste to a food processor.
Add the remaining cold water and the vegetable oil to the paste in the processor and processes to combine, about 3 seconds. Add the remaining flour, the salt, sugar, and yeast. Process 30 seconds to knead.
Place dough in a greased bowl, cover, and rise in a warm place for 35 minutes. Meanwhile, combine sugar and cinnamon in a gallon zip bag. Melt butter and brown sugar together and let cool.
Punch down dough and turn out onto a lightly floured counter. Pat into a rectangle and cut into quarters. Cut each quarter into quarters, then cut each of those pieces into quarters. Roll each piece into balls and drop them into the cinnamon sugar bag. Shake to coat all the balls.
Place all the coated dough balls evenly in a greased bundt pan. Save leftover cinnamon sugar for another use. Pour the cooled butter brown sugar mixture evenly over the dough balls. Cover and let rise for 30 minutes while the oven heats to 350.
Bake at 350 for 30 to 35 minutes. Cool in pan 5 minutes, then turn out onto a wire rack and place over a baking sheet (it will drip). Cool 10 more minutes. Meanwhile, whisk together the powdered sugar and lemon juice to make a glaze. Drizzle over the monkey bread and serve.
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