Let’s MONKEY Around – and then some……

Let’s MONKEY Around – and then some……

Monkey bread – also known as monkey puzzle bread, sticky bread, African coffee cake, golden crown, pinch-me cake and pluck-it cake is nothing more than a sweet, sticky pastry usually served for breakfast or special treat consisting of pieces of soft baked dough sprinkled with cinnamon – a nice fair food.

Named monkey bread because you eat it monkey-style – by picking apart with your fingers like a monkey would.
The term “monkey bread” is called aranygaluska which actually mean “golden dumpling.” By the 1880s, this dessert was being referred to in Hungarian literature. Hungarian immigrants subsequently brought this dish with them when they immigrated to America and began introducing it into the country’s food landscape when Hungarian and Hungarian Jewish bakeries began selling it in the mid-twentieth century. In 1972, a cookbook published by Betty Crocker included a recipe for aranygaluska, which they referred to as “Hungarian Coffee Cake”. As it became more popular in America, aranygaluska came to be confused with monkey bread in which the balls of dough are not dipped in cinnamon and sugar but only in butter.

Monkey bread soon became the more common name for this Hungarian Jewish dessert and therefore what most people know as monkey bread today is actually aranygaluska.

Recipes for the bread first appeared in American women’s magazines and community cookbooks in the 1950s, but the dish is still virtually unknown outside the United States.

The bread is made with pieces of sweet yeast dough (often frozen), which are baked in a cake pan at high heat after first being individually covered in melted butter, cinnamon, sugar, and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand.

READY TO MONKEY AROUND??

Caramel-Pecan Monkey Bread

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1-1/4 cups warm 2% milk (110° to 115°)
• 2 large eggs
• 5 tablespoons plus 1/2 cup melted butter, divided
• 1-1/4 cups sugar, divided
• 1 teaspoon salt
• 5 cups all-purpose flour
• 1 teaspoon ground cinnamon

• CARAMEL:
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
• 3/4 cup chopped pecans, divided

• OPTIONAL GLAZE:
• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups confectioners’ sugar
• 3 to 5 tablespoons 2% milk

Dissolve yeast in warm water. Add milk, eggs and 5 tablespoons melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.
Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). Pour remaining melted butter in a shallow bowl. In another shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.
For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.
For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners’ sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread. Yield: 1 loaf (20 servings).

Surprise Monkey Bread

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
• 1/2 cup sugar
• 1 tablespoon ground cinnamon
• 8 ounces cream cheese, cut into 20 cubes
• 1-1/2 cups chopped walnuts

In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
Sprinkle 1/2 cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 1 loaf (12 servings).

Bread Machine Pumpkin Monkey Bread

• 1 cup warm 2% milk (70° to 80°)
• 3/4 cup canned pumpkin
• 2 tablespoons butter, softened
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 4 to 4-1/4 cups all-purpose flour
• 2 teaspoons active dry yeast

• SAUCE:
• 1 cup butter, cubed
• 1 cup packed brown sugar
• 1 cup dried cranberries
• 1/4 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.
Meanwhile, in a large saucepan, combine sauce ingredients; cook and stir until blended. Remove from heat.
When dough cycle is completed, turn dough onto a lightly floured surface. Divide into 36 portions; shape into balls.
Arrange half of the balls in a greased 10-in. fluted tube pan; cover with half of the sauce. Repeat, being sure to thoroughly coat the top layer with sauce.
Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly.
Cool in pan 10 minutes before inverting onto a serving plate. Serve warm. Yield: 18 servings.
Note: We recommend you do not use a bread machine’s time-delay feature for this recipe.

Pull-Apart Caramel Coffee Cake
• 2 tubes (12 ounces each) refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1 teaspoon ground cinnamon

Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits.
Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Yield: 1 loaf (16 servings).

Herbed Parmesan Monkey Bread

• 3 to 3-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups fat-free milk
• 2 tablespoons canola oil
• 4 tablespoons butter, melted, divided
• 1 egg
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon sesame seeds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1/2 teaspoon each dried parsley flakes, thyme, and rosemary, crushed

In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a small saucepan, heat the milk, oil and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine the cheese, sesame seeds, garlic salt, paprika and herbs. Punch dough down. Divide into 32 pieces; roll each into a ball.
Drizzle 2 teaspoons butter into a 10-in. tube pan coated with cooking spray; sprinkle with a third of the cheese mixture. Top with 16 balls. Repeat layers. Drizzle with remaining butter and sprinkle with remaining cheese mixture. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (32 pieces).

Pull-Apart Bacon Bread

• 12 bacon strips, diced
• 1 loaf (1 pound) frozen bread dough, thawed
• 2 tablespoons olive oil, divided
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1 envelope (1 ounce) ranch salad dressing mix

In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Spinach Dip Pull-Aparts

• 1 package (8 ounces) cream cheese, softened
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 2 tubes (one 6 ounces, one 12 ounces) refrigerated buttermilk biscuits
• Marinara sauce, warmed, optional

Preheat oven to 350°. In a small bowl, beat cream cheese, garlic and pepper until blended. Stir in spinach, cheeses and mayonnaise.
Separate biscuit dough. Using a serrated knife, cut each biscuit horizontally in half. Wrap each half around 1 tablespoon spinach mixture, pinching to seal and forming a ball.
Layer in a greased 10-in. fluted tube pan. Bake 45 to 50 minutes or until golden brown. Cool in pan 10 minutes before inverting onto a serving plate. Serve warm with marinara sauce if desired. Yield: 15 servings.

Chocolate Monkey Bread

• 1 cup packed brown sugar
• 3/4 cup butter, cubed
• 2 cans (16.3 ounces each) large refrigerated buttermilk biscuits
• 64 milk chocolate kisses
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

In a small saucepan, combine brown sugar and butter. Cook and stir over medium-low heat for 10-12 minutes or until sugar is melted; set aside.
Cut each biscuit into quarters. Shape each piece around a chocolate kiss; pinch seams to seal. In a large resealable plastic bag, combine the sugar and cinnamon. Add biscuits, a few pieces at a time, and shake to coat.
Spoon 1/4 cup caramel into a well-greased 10-in. fluted tube pan. Arrange a third of the biscuits in the pan and drizzle with 1/4 cup caramel. Repeat layers twice.
Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if biscuits brown too quickly. Immediately invert onto a serving plate. Let stand for 10 minutes before serving. Yield: 16 servings.

Chimichurri Monkey Bread

• 1/4 cup minced fresh parsley
• 1/4 cup olive oil
• 2 tablespoons minced fresh oregano
• 1 tablespoon white wine vinegar
• 2 garlic cloves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 tubes (12 ounces each) refrigerated buttermilk biscuits

In a shallow bowl, combine the first nine ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.
Place biscuit pieces in a greased 10-in. fluted tube pan. Bake at 375° for 18-22 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Yield: 12 servings.

Pull-Apart Sticky Bun Ring

• 3/4 cup chopped pecans
• 1/2 cup butter, melted, divided
• 1/3 cup maple syrup
• 2 tubes (6 ounces each) refrigerated flaky buttermilk biscuits
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 package (8 ounces) cream cheese

Sprinkle pecans into a greased 10-in. fluted tube pan. In a small bowl, combine 2 tablespoons butter and maple syrup; pour over pecans. Set aside.
Separate biscuits; split each in half horizontally. Place remaining butter in a shallow bowl. In another shallow bowl, combine sugar and cinnamon.
Cut cream cheese into 20 cubes; roll in sugar mixture. Place one cube in the center of each piece of dough. Fold dough over cheese cube; pinch edges to seal tightly. Dip one side of each biscuit in butter, then sugar mixture.
Arrange biscuits in prepared pan, sugar side up. Pour remaining butter over top; sprinkle with remaining sugar mixture. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Refrigerate leftovers. Yield: 20 servings.

Monkey Bread

• 1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix
• 3/4 cup sugar
• 3 teaspoons ground cinnamon
• 1/2 cup finely chopped pecans, optional
• 1/2 cup butter, melted
• 3 tubes (10 ounces each) refrigerated biscuits

In a large resealable plastic bag, combine the pudding mix, sugar, cinnamon and pecans if desired. Pour the butter into a shallow bowl. Cut the biscuits into quarters. Dip several pieces into the butter, then place in bag and shake to coat.
Arrange in a greased 10-in. fluted tube pan. Repeat until all the biscuit pieces are coated. Bake at 350° for 30-35 minutes or until browned. Cool for 30 minutes before inverting onto a serving plate. Yield: 10-12 servings.

Authentic Hungarian Coffee Cake (Aranygaluska)

3 Eggs

4 1/2 c Flour

2 Cakes yeast

1/2 c butter; melted

1 ts Cinnamon

1 c Sugar

1 c Sour cream

1/2 c butter; Melted

1 ts Salt

MIXTURE TO ROLL DOUGH IN
1 c Walnuts; chopped

10 10 in tube pan

1/2 c Sugar

This coffee cake consists of balls of coffee cake dough made in a round tube cake-pan with nuts, cinnamon and a syrup-like glaze on the outside. This recipe is not a quick one. It uses yeast in the dough and that means a 2 1/2 to 3 hours spent in raising the dough. It is a good recipe for a lazy Saturday or Sunday. I always double the recipe to make two. One for the freezer and one for afternoon coffee.

Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add eggs, softened butter and half the flour. Mix well and add rest of flour. Turn dough out on floured board and knead until smooth for about 10 to 15 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes. After second rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls. Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden brown. Run spatula around sides of coffee cake, and invert onto plate. To serve, break coffee cake apart with two forks.

HUNGARIAN COFFEE CAKE (ARANYGALUSKA)

1 c. sour cream
1/2 c. sugar
1 tsp. salt
2 cakes yeast
3 eggs
1/2 c. soft butter
4 1/2 c. flour
1/2 c. melted butter
1 c. chopped walnuts
3/4 tsp. cinnamon
1 c. sugar

Mix first four ingredients together. Stir until yeast is dissolved. Add eggs, butter and half the flour. Mix well. Add remaining flour. Turn dough out on flour board. Knead 10 to 15 minutes (until smooth). Put in greased bowl, cover, let rise in warm spot about 1 hour 45 minutes. Punch down then turn over let rise for 45 minutes.
Form into walnut sized balls. Dip in melted butter. Roll in sugar then walnut and cinnamon mixture. Place in layers in tube pan (10 inch). Let rise 45 minutes. Bake at 375 degrees for 40 to 50 minutes.

GOLDEN DUMPLING – ARANYGALUSKA

1/4 cup very soft butter
1 egg
2 egg yolks
3 Tbsp sugar
1/4 tsp salt
3/4 cup lukewarm milk
1 Tbsp vanilla
1-1/2 tsp instant yeast
3 cups flour
1/8 cup melted butter for dipping
3 Tbsp ground walnut for topping
3 Tbsp sugar for topping

• Place the soft butter, egg, egg yolks, sugar and salt in a bowl and beat with the whisk attachment until thick.
• Gradually add the lukewarm milk.
• Add the vanilla and the instant yeast and beat to combine.
• Half a cup at a time, start adding the flour.
• After the dough formed, cover the bowl with plastic wrap and let it rest for 30 minutes.
• Change to a dough hook and start beating the dough.
• Beat for 5-6 minutes on medium high speed or until the dough is elastic.
• If kneading by hand, I would estimate 10 minutes of fairly vigorous kneading.
• Transfer the dough to a small buttered bowl and turn it over.
• Let the dough rest for 30 minutes for the second time. The dough will rise a little.
• Beat the dough again [it will deflate] on medium high for 5 more minutes.
• Butter the bowl again and put the dough to rise, turning the dough over once to butter the top.
• When the dough is doubled, butter a deep 7 inch round cake pan.
• Melt the 1/8 cup butter.
• Form walnut-sized balls and then dip each ball into the melted butter.
• Arrange the buttered balls inside the prepared cake pan. There won’t be enough to make three whole layers, so arrange them in a pyramid fashion.
• Combine the ground walnut and the sugar and sprinkle on top of the dough balls.
• Let the dough rise and fill the entire cake pan to the top.
• Preheat the oven at 375F.
• Place the risen dough in the preheated oven and bake for 35 minutes or until golden brown on the top.
• Ease the entire dumpling out of the cake pan by running a blunt knife around the perimeter.
• Place the dumpling on a plate. If you didn’t sprinkle the walnut mixture on top, sprinkle it with some icing sugar.

Aranygaluska (a.k.a Monkey bread)

Dough
4 tablespoons unsalted butter, divided (2 tablespoons softened, 2 tablespoons melted)

1 cup milk, warm (around 110 degrees)

1/3 cup water, warm (also around 110 degrees)

¼ cup granulated sugar

1 package or 2 ¼ teaspoons rapid rise, instant or bread machine yeast

3 ¼ cups all-purpose flour, plus extra for work surface

2 teaspoons table salt
Brown Sugar Coating
1 cup packed light brown sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter, melted
Cream Cheese Glaze (You can serve it with or without this glaze, it’s delicious either way)
3 ounces cream cheese, softened

3 tablespoons powdered sugar, plus extra if needed

2 tablespoons milk, plus extra if needed

¼ teaspoon vanilla extract

  1. Adjust oven rack to medium-low position and heat oven to 200 degrees and turn it off when it reaches this temperature.
  2. In a large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
  3. If you have a stand mixer, mix flour and salt in the mixer that has been fitted with a dough hook. Turn machine on to low and slowly add the milk mixture. Once the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. (The dough should be sticky but if it is too wet to come together into a ball, add an additional 2 tablespoons flour.) Turn dough onto lightly floured surface and knead briefly to form smooth, round ball.
  4. If you’re making the dough by hand, mix the flour and salt in large bowl. Make well in the flour, then pour the milk mixture into the well. Using a wooden spoon, mix until the dough becomes shaggy and is difficult to stir with the spoon. Turn the dough out onto lightly floured surface and begin to knead, incorporating shaggy scraps back into dough. Knead until the dough is smooth and satiny, about 10 minutes.
  5. Coat a large bowl with nonstick cooking spray or a tablespoon of neutral oil (like vegetable oil). Place the dough in the bowl and coat surface of the dough in cooking spray or oil by rolling in around in the bowl. Cover the bowl with plastic wrap or a damp kitchen towel and place in the warm oven until the dough doubles in size, about 50 to 60 minutes.
  6. For the brown sugar coating place melted butter in one bowl. Mix brown sugar and cinnamon in a second one. Set aside.
  7. Butter the Bundt pan with softened butter.
  8. Place the dough onto a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces. Roll each piece of dough into a ball and working one at a time, dip the balls in melted butter, allowing excess butter to drip back into bowl. Roll in the brown sugar mixture, and then layer the balls in Bundt pan, staggering the seams where dough balls meet as you build layers. Also, make sure to that the dough balls are placed close together.
  9. Cover the Bundt pan tightly with plastic wrap and place in the turned-off oven until dough balls have risen 1 to 2 inches from top of pan, about 50 to 70 minutes.
  10. Beat cream cheese with powdered sugar until smooth and light. Add milk and vanilla until you get a glaze that will be thin enough to drizzle over the aranygaluska.
  11. Remove the pan from oven and heat the oven to 350 degrees. Unwrap the pan and bake until the top is deep brown and the caramel begins to bubble around edges, 30 to 35 minutes. Cool in the pan for 5 minutes (no longer, or you will have trouble getting it out), turn out onto a platter and allow to cool slightly, about 10 minutes. If using, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of bread. Although it is best served warm, it can also be eaten at room temperature.

Golden walnut dumplings – Aranygaluska

For the dough:
• 350 g (~2 3/4 cups) flour
• 30 g (~2 tbsp) soft butter
• 200 ml (~little over 3/4 cup) lukewarm milk
• 2 tbsp sugar
• 20 g fresh yeast (2 tsp dry yeast)
• 2 egg yolks
• zest of a half lemon
• pinch of salt
For the topping:
• 100 g (~1/2 cup) butter, melted
• 100 g (~1 cup) ground walnuts
• 50 g sugar
For the custard:
• 800 ml (~3 1/3 cups) milk
• 4 egg yolks
• seeds of a vanilla bean
• 3 tbsp sugar
• 2 tbsp flour
• 20 (~1 1/2 tbsp) ml rum

Dissolve yeast with sugar in lukewarm milk. Sift the flour in a bowl, add lemon zest , salt, egg yolks, butter and activated yeast, and with a mixer knead into an airy and very soft dough. Cover and in a warm place let it double in size (it takes about 40 minutes).
Butter a round cake pan; set a small bowl of water on the oven floor and preheat the oven to 180ºC. Turn out the dough onto a floured surface, roll out 2 cm (1 inch) thick and with a small cutter cut out balls. Reroll scraps and cut out more dumplings. To make the first layer, place balls into the prepared cake pan leaving some space between them (dumplings will rise during the baking process). Spread them with melted butter. Combine ground walnuts and sugar, and scatter on top of the dough balls. Now comes the second layer of dumplings, brush melted butter on tops and sprinkle with ground walnut. (When the balls are prepared, I immediately slide them into the preheated oven; it’s not necessary to let the dough rise for the second time, but you can leave it to rest if you want.) Bake for 35 minutes or until golden brown on the top.
For the custard combine egg yolks, sugar, flour, vanilla and rum, then add milk in small batches and whisk until lump-free and well combined. Over medium heat cook, while stirring constantly, until slightly thick.
Once the dumplings are done, serve warm, in “pull-apart” style, with the custard. This dessert is best out of the oven, but it will be still delicious when it cools to room temperature.

HUNGARIAN GOLDEN DUMPLING COFFEE CAKE Arany Galuska

2 pkgs active dry yeast
½ cup water, lukewarm
½ cup shortening
½ cup sugar
1½ tsp salt
4 -5 cups sifted flour
½ cups milk, scalded
2 eggs, well beaten

This is not a quick recipe, but it’s well worth the effort. Proof yeast using sugar and water. Set aside. Place shortening, sugar and salt into a large bowl. Immediately pour the scalded milk over ingredients in bowl. When mixture is lukewarm, mix in 1 cup of the sifted flour, beating until dough is smooth. Stir the softened yeast and add to dough, mixing well. Add about 2 cups (or approximately ½) of the remaining flour and beat until very smooth. Beat in eggs, and then beat in enough of remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let it rest 5-10 minutes.

Form dough into a large ball and put into a greased bowl. Cover bowl with towel and rest in warm place until dough is doubled. Punch dough down with fist. Cover and let dough rise again until doubled. Lightly grease the bottom of the tube pan.

Crumble Nut Filling
1 cup sugar
½ chopped walnuts
1½ tsp cinnamon
½ cup butter, melted
½ cup raisins

Mix sugar, walnuts and cinnamon together in a shallow dish and set aside. Place into another shallow dish the butter and raisins and set aside.

Scoop out dough with ice cream scooper. Dip balls first into butter then roll lightly in sugar mixture. Arrange 1 layer of balls in a tube pan so that they do not touch each other. Sprinkle about one-third of the raisins and slightly press them down. Continue in this manner until all dough and raisins are used. Sprinkle any remaining sugar mixture or butter over top layer of dough. Cover pan with waxed paper and towel and let dough rise again 30-45 minutes.

Bake at 375°F for 35-40 minutes or until golden brown. Run spatula around sides of tube pan. Invert onto plate. Serve immediately while still warm. Break apart chunks of the cake and pull apart with two forks.

You haven’t lived until you have tried this delightful dessert.

Enjoy

ARANYGALUSKA
Ingredients
• 6 1/2 cups (2lbs + 4 oz) or 1 Kilo flour
• 1 cup margarine or butter, melted
• 6 tablespoons sugar
• 2 tablespoons vanilla sugar
• 3 tablespoons dry yeast
• 1 1/2 cups lukewarm water
• 1 1/2 cups apple juice (use milk if making it dairy)
• 2 egg yolks
• 1/2 teaspoon salt

TOPPING:
• oil
• 3 cups chopped/ground walnuts
• 1 cup sugar
• 1 vanilla sugar

Place the flour, margarine, and sugars into a large bowl. In a smaller bowl, pour the lukewarm water over the yeast and wait 2-3 minutes. Add this to the flour, along with the apple juice, egg yolks, and salt. Mix together until it forms a dough. The dough should be soft and pliable. Tranfer the dough to a bowl sprinkled generously with flour. Cover and let the dough rise for 45 minutes.
After the dough is risen, transfer it to a work surface and roll it out gently to a 1/2-inch thickness. Use a glass with a 3-inch rim and cut out circle. Cover the circles and let them rest for 15 minutes.
Prepare two bowls. Pour some oil into the first; in the second one, combine the walnuts with the sugar and vanilla sugar.
Lightly grease two tube pans with removable bottoms. Working quickly, dip the dough circles into oil and then coat them with the nut/sugar mixture. Put the coated balls inside the pan to form layers. Sprinkle additional nut mixture on top of each completed layer, until you have three layers in all. The cake should reach about 3/4 of the height of the pan. Repeat the same process with the second pan. If using lekvar filling, put a teaspoon or two of the jam in the center of each round. form into a ball, enclosing the filling. Then dip in oil and nuts and described above. Rise 30 minutes.
Preheat oven to 350 degrees.
Bake for 45 minutes. Let cool. Use both hands to carefully remove the cake from around the tube. Serve whole on a cake plate, and expect the balls to be pulled apart for eating.
yield: 2 cakes

African Coffee Cake

Sweet Dough
1 C warm water
1 package active dry yeast
2 Tbs powdered milk
1/3 C Sugar
1/3 C margarine
1 egg
1 tsp salt
3 3/4 to 4 C all-purpose flour

Your water temperature should be warm to your wrist. Stir the yeast in the warm water to dissolve it. Hand-stir in sugar until completely dissolved.
Beat in salt, margarine, egg, and two cups of the flour until smooth. Add flour slowly just until dough is easy to handle.
Lightly flour a table or other surface. Empty the dough onto the floured surface and knead until smooth and elastic. This should take about five minutes.
Grease a bowl and place dough in it. Place the dough in a warm spot and let rise for 1 1/2 hours or until double.
Punch dough down and you are ready to shape it into rolls.


Cinnamon Coffee Cake

Sweet Dough
1/2 C margarine
3/4 C sugar
1 1/2 tsp ground cinnamon
1/2 C finely chopped pecans or walnuts

Melt margarine and pour into a bowl. Mix the sugar and cinnamon in a second bowl. Put chopped nuts in a third bowl.
Shape dough into one-inch round balls by squeezing through your thumb and index fingers.
Dip each dough ball first in margarine, next in cinnamon sugar, and then roll in nuts. Place one layer of balls in a tube or Bundt cake pan so that they are just touching.
Repeat to add a second and a third layer of balls. Your coffee cake may end up with two or three layers depending on the size of your balls.
Let rise in a warm place until double (30 to 40 minutes).
Pre-heat oven to 375 degrees. Bake until golden brown, 35 to 40 minutes. If your cake becomes brown too quickly, cover it loosely with a piece of brown paper (or aluminum foil) until fully baked.
Loosen from sides of pan and turn cake over onto a plate. Leave for a few minutes before removing the pan to allow the sugar, cinnamon, and butter to drip onto cake.
Break apart with two forks and enjoy your coffee cake with coffee or alone.


Tips:
Do not use self rising flour. You are using yeast.
Do not add too much flour or your rolls will be tough.
Make sure your water temperature is not too hot. Too much heat will kill the yeast and if it’s too cold, the yeast will not rise.
If your house is not warm, especially in the winter, you create a warm space by heating your oven at 200 degrees for five minutes. Then turn the oven off and place the pan with dough in the warm oven. Let rise until double.
Dough has risen enough and is ready if you poke it with your finger and the indentation remains.
If you want to make your sweet dough ahead of time, you can do so. You can store it in the fridge covered in a greased bowl for up to three days.

Orange Monkey Bread

• 2 cans (7.5 Ounces Each)Pillsbury Buttermilk Biscuits, cold
• ½ cup white sugar
• 1 whole orange, zested
• juice from one orange
• 1 stick unsalted butter
• ½ cup brown sugar
• pinch of salt

  1. Preheat the oven to 350 F degrees.
  2. Open all the cans of biscuits and each biscuit into quarters. Fill a large Ziploc bag with the white sugar, the orange zest, and the dash of salt. Seal the bag and shake it until the zest and the sugar are totally combined. Add the biscuit pieces to the bag, seal it and shake it around until all the biscuit pieces are coated in the orange sugar. Don’t give up, keep shaking until each piece is nicely coated. Pour the pieces into a bundt pan and set it aside.
  3. In a medium pan over medium heat, melt the butter then stir in the brown sugar and orange juice until just barely combined. Pour the mixture all over the biscuit pieces.
  4. Bake for 40 minutes, or until the top of the biscuits are golden brown. Then remove the pan from the oven and set it on a rack. Let the pan sit for at least 10 minutes, then turn the cake out of the pan onto a cake plate.

Buttery Bubble Bread

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 1/2 cup sugar
• 1/2 cup shortening
• 1 large egg
• 1/2 teaspoon salt
• 4 to 4-1/2 cups all-purpose flour, divided
• 6 tablespoons butter, melted

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm. Yield: 1 loaf (16 slices).

Butterscotch Bubble Bread (Monkey Bread)

• 1 loaf frozen bread dough
• 1 (3 1/2 ounce) package butterscotch pudding (cook and serve)
• 1⁄2 cup brown sugar
• 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped
• 1 teaspoon cinnamon
• 6 tablespoons butter, melted

  1. Mix all dry ingredients in a dish.
  2. Place melted butter in another dish.
  3. Split loaf of bread in half long ways, then each half in half again long ways.
  4. Cut into 1 inch cubes.
  5. Dip each cube into butter, then into dry ingredients, covering well.
  6. Place into well greased bundt pan.
  7. Sprinkle any remaining dry ingredients and butter over top.
  8. Let rise 1 hour.
  9. Bake @ 350 for 20 minutes.
  10. Remove from oven and let stand ONLY 2 minutes.
  11. Place plate or platter on top of pan and invert.

Pumpkin Monkey Bread

1/4 cup butter
3/4 cup light brown sugar
1 cup pumpkin purée
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon pumpkin pie spice
2 cans refrigerated biscuit dough, biscuits cut into quarters - See more at:

Preheat oven to 350°F.

In a saucepan, melt butter. Add in 3/4 cup brown sugar, pumpkin purée and salt. Whisk until smooth. Remove from heat.

In a large bowl, mix sugar and pumpkin pie spice. Add in the biscuit dough pieces and toss in the sugar to coat.

Place 1/3 of the pumpkin mixture into the bottom of a bundt pan. Arrange half of the biscuit pieces on top and layer in another 1/3 of the pumpkin mixture. Top with the remaining biscuits and then the remaining pumpkin sauce.

Place into the oven and bake for 35-45 minutes or until browned on top. Remove from oven and allow to cool for 15 minutes. Invert onto a plate and serve.

PINCH ME CAKE

1 c. sugar
1/2 c. butter
2 tbsp. vanilla
4 (10 oz.) cans refrigerated biscuits
1/2 c. sugar
2 tbsp. cinnamon

Combine 1 cup sugar, butter and vanilla in a small saucepan; bring to a boil and cook for 3 minutes until sugar is dissolved. Cut biscuits into fourths. Mix 1/2 cup sugar and cinnamon; shake biscuit pieces in mixture. Line a greased tube pan with biscuits. Pour 1/3 of sugar butter mixture over; repeat. Bake at 350 degrees for 30 minutes.

PINCH ME CAKE

1 stick butter
1/2 c. honey
2 tbsp. brown sugar
1/2 c. sugar
2 tbsp. cinnamon
3 (10 in a pkg.) pkgs. Pillsbury biscuit dough

Melt together butter, honey, and brown sugar. Combine sugar and cinnamon. Start with 15 biscuits. Cut each into quarters. Roll each wedge into a ball and roll into sugar and cinnamon mix. Spray inside of tube pan well with Pam. Throw coated balls into pan. Pour 1/2 melted butter mixture over top. Add walnuts and raisins to taste. Repeat process with remaining ingredients. Bake at 350 degrees for 30 minutes until dark brown. Cool 10 minutes. Invert into serving dish.

PINCH - ME COFFEE CAKE

Bring to a boil:
1 c. brown sugar
1 stick butter
1 tsp. vanilla
2 tbsp. milk
4 cans biscuits - quartered
Mix together:
1 c. sugar
1 tbsp. cinnamon

Quarter 1/2 of biscuits and coat in cinnamon and sugar mixture. In a bundt pan place the biscuits and pour 1/2 of the boiled mixture over them. Quarter remaining biscuits and coat in cinnamon and sugar mixture.
Place on top of biscuits in bundt pan and pour remaining boiled mixture on top.
Nuts may also be used.
Bake at 350 degrees for 30 minutes.

Pinch-Me Cake
Recipe (1 bundt cake of monkey bread)
Monkey Bread
1/2 cup granulated sugar
1 teaspoon cinnamon
|2 cans Pillsbury™ Grands!™ refrigerated biscuits
1 cup firmly packed brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup butter or margarine, melted
Cream Cheese Icing Sugar
1 cup icing sugar
4 tablespoons cream cheese
3 tablespoon of milk
1/3 cup of chopped pecans

PREHEAT: oven to 350
COMBINE: sugar and cinnamon in a bag. Cut up biscuits, adding them to the bag and shaking it up so that the biscuits are coated. Pour coated biscuits into a greased pan.
MELT: butter/margarine in a bowl (microwave for 20 seconds).
COMBINE: melted butter, brown sugar, cinnamon, nutmeg and vanilla in a bowl until combined. Pour mixture over the biscuits in the pan.
BAKE: for 30 – 32 minutes, until it is no longer doughy in the center. Cool in pan 10 minutes before plating.
CREAM CHEESE ICING: cream together cream cheese and icing sugar until combined. Slowly add in milk until you have the desired texture to drizzle over the monkey bread. Top with chopped pecans and enjoy!

Pluck-It Cake

• 2 cups dark brown sugar
• 1 cup (2 sticks) butter
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 4 (12 ounce) cans refrigerated biscuits

  1. Preheat oven to 300 degrees. Prepare a 9-inch bundt pan with nonstick cooking spray.
  2. Combine the butter, brown sugar, cinnamon, and nutmeg over medium heat, stirring until the butter is melted. Remove from heat.
  3. Open each can of biscuits and cut each biscuit into quarters. Layer half of the dough pieces in the pan, making sure the rounded edges are facing the pan. Pour brown sugar sauce over the dough. Cover with the remaining dough pieces. Bake for 35 to 40 minutes, or until golden brown. Allow the cake to cool for 10 minutes in the pan before transferring to a serving plate.
  4. To serve, allow your guests to pluck a piece off of the cake while it is still warm.
  5. For a smaller crowd, divide the recipe in half and bake in a 6 or 7-inch bundt pan.

Pluck-It Cake Variations:

  1. Caramel Orange Pluck-It Cake: Before layering the biscuits in the pan, take 1/2 cup of orange marmalade and drop by teaspoonfuls in the bottom of the pan. Sprinkle with 2 tablespoons of toasted pecan pieces.
  2. Savory Pluck-It Cake: Omit brown sugar, cinnamon, and nutmeg. Add 1 1/2 cups of your favorite shredded savory cheese, 2 cloves of minced garlic, and 2 teaspoons each of dried basil and rosemary to the melted butter. Follow the original recipe’s direction for layering the dough and sauce in the pan.

PLUCK-IT COFFEE CAKE

• 3 cans refrigerated biscuits (Hungry Jack–10 to a can).

• 1 1/2 cups packed brown sugar
• 1/3 cup white sugar
• 1 cup chopped pecans
• 2 sticks butter (no substitutes)

• Cut each biscuit into quarters.
• Melt together next 4 ingredients.
• Into a greased bundt or tube pan, alternate layers of biscuits and topping, starting with biscuits and ending with topping.
• Bake in pre-heated 350-degree oven for 25-30 minutes. Pluck servings directly from pan.

Monkey Bread (Hungarian Coffee Cake)

• 1 package active dry yeast (¼-ounce/7 grams/2¼ teaspoons); or 1 cake fresh yeast (0.6-ounce/18 grams); or 2 teaspoons instant yeast
• 1/4 cup warm water (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
• 3/4 cup warm milk or buttermilk, or 6 tablespoons milk and 6 tablespoons sour cream (5.125 ounces/180 grams)
• 1/3 cup granulated sugar (2.25 ounces/65 grams)
• 1/2 cup unsalted butter, softened (1 stick/4 ounces/115 grams)
• 1 large egg (1.75 ounces/50 grams)
• 1 large egg yolk
• 1 tsp table salt
• about 3 3/4 cups unbleached all-purpose flour or bread flour (18.5 ounces/525 grams)
• 1 cup dried currants or raisins (optional) (5 ounces/145 grams)
Topping Ingredients
• 1/2 cup unsalted butter, melted (1 stick/4 ounces/115 grams)
• 1 cup granulated sugar or packed light brown sugar (7 ounces/200 grams)
• 2 tsp ground cinnamon
• ½ to 1 cup finely chopped lightly toasted pecans or walnuts (optional)

To make the dough: In a small bowl or measuring cup, dissolve the yeast (except instant yeast) in ¼ cup water. Stir in 1 teaspoon sugar and let stand until foamy, 5 to 10 minutes.
In a large bowl, combine the yeast mixture, milk, the remaining sugar, butter, egg, egg yolk, and salt.
Blend in 1½ cups flour. If using instant yeast, do not dissolve, but add here. Gradually add enough of the remaining flour to make a soft dough.
On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. If using, knead in the currants. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours, or in the refrigerator overnight.
• Grease a 10-inch (12-cup) tube or Bundt pan or two 9-inch ring molds. (If the pan has a removable bottom, line the outside with foil to prevent the butter from dripping.) In place of a tube pan, place a custard cup or foil lined 1½-inch tube in the center of a round, deep baking pan or casserole.
• Punch down the dough, knead briefly, and shape into 1-inch balls. Combine the sugar, cinnamon, and, if using, nuts. Dip the balls into the melted butter, then roll in the sugar mixture to lightly coat.
Arrange the balls in the prepared pan no more than halfway full. Cover with a towel or plastic wrap spritzed with cooking spray and let rise at room temperature until nearly doubled in bulk, about 45 minutes.
• Bake until golden brown or the center of the dough registers about 180°F on an instant-read thermometer, 40 to 50 minutes. Place the pan on a wire rack and let cool for 5 minutes, then loosen the sides of the cake and invert onto a serving platter. Serve warm or at room temperature. Cover with plastic wrap and store at room temperature for up to 2 days. Pull away pieces for your own barrel of fun.
• Variations:
• Blueberry Monkey Bread: Layer and scatter 1 cup fresh or frozen blueberries with the dough pieces.
• Chocolate Monkey Bread: In the topping, substitute ¼ cup Dutch-processed unsweetened cocoa powder for the cinnamon.
• Eggless Monkey Bread: Omit the eggs and increase the milk to 1 cup.
• Lemon Monkey Bread: In the topping, omit the cinnamon and mix the sugar with 4 teaspoons finely grated lemon zest and ¼ teaspoon ground mace.
• Poppy Seed Monkey Bread: In the topping, omit the cinnamon and mix the sugar with ¼ cup poppy seeds.
• Pumpkin Monkey Bread: Reduce the milk or sour cream to ½ cup, omit the egg yolk (use the whole egg), and add 1 cup (8.25 ounces/240 grams) unsweetened pure pack canned pumpkin. If desired, also add to the dough ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Spicier Monkey Bread: Add ½ teaspoon freshly ground nutmeg with the cinnamon.

Pluck-It Bread - Amish

2 c. scalded milk
1/2 c. shortening
2 t. salt
1/2 c. brown sugar
1 c. oatmeal
2 eggs
1/2 c. cold water
1 1/2 c. fine ground whole wheat flour
1 c. Seal of Minnesota flour
cinnamon and sugar
melted butter

Mix first 5 ingredients into 6 qt. mixing bowl . Beat eggs and water and add to mixing bowl. Add both flours and yeast. Blend and beat 100 strokes. Cover and set in warm place for 20 minutes. Beat in 2 more cups of flour. Knead in more flour until smooth and elastic. Let rise until light. Pinch of 1 – 1/2″ balls.
Dip in melted butter and roll in cinnamon and sugar. Place in greased tube pan . Alternate 3 rings of balls in each pan. Let rise. Bake at 375 for 15 minutes. reduce to 350 until done.

Monkey Bread
Dough:

4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted

1 cup milk, warm (about 110 degrees F)

1/3 cup water, warm (about 110 degrees F)

¼ cup granulated sugar

1 package instant yeast

3¼ cups all-purpose flour, plus extra for work surface

2 teaspoons salt

Brown Sugar Coating:

1 cup light brown sugar

2 teaspoons ground cinnamon

8 tablespoons unsalted butter (1 stick), melted

Glaze:

1 cup confectioners’ sugar

2 tablespoons milk

  1. Butter Bundt pan with 2 tablespoons softened butter. Set aside.

  2. In a large measuring cup, mix together milk, water, melted butter, sugar and yeast. Mix flour and salt in standing mixer fitted with dough hook. Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in a draft-free area until dough doubles in size, 50 to 60 minutes.

  3. For the sugar coating: While the dough is rising, mix brown sugar and cinnamon together in a bowl. Place melted butter in second bowl. Set aside.

  4. To form the bread: Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces.

  5. Roll each dough piece into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the Bundt pan, staggering seams where dough balls meet as you build layers.

  6. Cover the Bundt pan tightly with plastic wrap and place in draft-free area until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.

  7. Preheat oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around the edges, 30 to 35 minutes. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.

  8. For the glaze: While the bread cools, whisk the confectioners’ sugar and milk in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.

*Note: To make without a stand mixer: In step 2, mix the flour and salt in a large bowl. Make a well in the flour, then add the milk mixture to the well. Using a wooden spoon, stir until the dough becomes shaggy and is difficult to stir. Turn out the dough onto a lightly floured work surface and begin to knead, incorporating the shaggy scraps back into the dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into a taut ball and proceed as directed.

Sticky Monkey Bread

• 1 cup chopped pecans
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 1 cup packed light brown sugar
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 2 tablespoons dark rum
• 1/8 teaspoon kosher salt
• 1/2 cup granulated sugar
• 1 batch Basic Sweet-Roll Dough, recipe follows, without nutmeg

Basic Sweet-Roll Dough:
• 1/2 cup whole milk
• 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup sugar
• 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
• 1 large egg yolk
• 1 1/2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour, plus more for dusting
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg (optional)

Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
Melt 1 stick butter in a medium saucepan over medium heat. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes. Stir in the vanilla, vinegar, rum, salt and the toasted pecans. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted. Put the granulated sugar in another bowl. Pinch off tablespoonfuls of dough and roll into 1-inch balls. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
Preheat the oven to 350 degrees F. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Cinnamon Sticky Bread

1 cup low-fat buttermilk
5 tablespoons granulated sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
4.6 ounces brown rice flour (about 1 cup)
4.2 ounces tapioca flour (about 1 cup)
3.9 ounces white rice flour (about 3/4 cup)
2 teaspoons baking powder
1 1/4 teaspoons xanthan gum
3/4 teaspoon ground cinnamon, divided
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons canola oil
1 teaspoon vanilla extract
2 large eggs
1/4 cup chopped pecans
Cooking spray
2/3 cup packed brown sugar
8 tablespoons butter, melted

  1. Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until thermometer registers 110°. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.
  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, xanthan gum, 1/4 teaspoon cinnamon, baking soda, and salt in a large bowl; beat with a mixer at medium speed until blended. Add buttermilk mixture, oil, vanilla, and eggs, beating until a soft, sticky dough forms.
  3. Sprinkle pecans in bottom of a 10-inch Bundt pan coated with cooking spray. Combine 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a small bowl.
  4. Scoop dough using a 1 1/2-inch ice-cream scoop coated with cooking spray; roll dough ball in cinnamon-sugar mixture, and place in Bundt pan. Repeat procedure with remaining dough and cinnamon-sugar mixture. Cover pan loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 1/2 hours.
  5. Preheat oven to 350°.
  6. Combine brown sugar and melted butter, stirring until smooth. Pour evenly over dough balls in pan. Bake at 350° for 35 minutes or until top of bread is golden brown. Place a serving plate on top of pan; invert bread onto plate. Cool 15 minutes before serving.

Hope to hear that you are “rolling in dough” soon!

Enjoy!!