ATK Monkey Bread

cookscountry.com

Megan Miller

subheading: For the Dough:

2 tablespoons unsalted butter, softened, plus 2 tablespoons melted

1 cup warm milk (about 110 degrees)

⅓ cup warm water (about 110 degrees)

¼ cup (1¾ ounces) granulated sugar

1 package rapid-rise yeast or instant yeast

3 ¼ cups (16¼ ounces) all-purpose flour, plus extra for work surface

2 teaspoons table salt

subheading: For the Brown Sugar Coating:

1 cup packed (7 ounces) light brown sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter (1 stick), melted

subheading: For the Glaze:

1 cup (4 ounces) confectioners' sugar

2 tablespoons milk

note: BEFORE YOU BEGIN

The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm. The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablespoons more flour and mix until the dough forms a cohesive mass. Make sure to use light brown sugar in the sugar mix; dark brown sugar has a stronger molasses flavor that can be overwhelming. After baking, don't let the bread cool in the pan for more than 5 minutes or it will stick to the pan and come out in pieces. Monkey Bread is at its best when served warm.

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