Your guests will thank you for making this luscious and delectable dessert. This monkey bread, so rich and gooey, dipped in a decadent honey-bourbon sauce, is pure ecstasy with its wonderful flavors; the honey and salt put this recipe over the top.
Refrigerated biscuit dough in a tube is an easy and wonderful substitute for the homemade dough.
Monkey Bread with
Honey-Bourbon Sauce
courtesy of
food & wine
Dough
1 1/2 cups whole milk
1/2 cup envelope active dry yeast
5 cups all-purpose flour
1/2 cup unsalted butter, plus more for
greasing
1/2 cup granulated sugar
2 large eggs
1 Tbsp. honey
2 1/2 tsp. kosher salt
Filling
1/2 cup unsalted butter
1/2 cup honey
Kosher salt
1/2 cup light brown sugar
1 1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon
Dipping Sauce
4 oz. cream cheese, softened
3 Tbsp. honey
1 Tbsp. bourbon
3/4 tsp. grated orange zest
1/2 tsp. pure vanilla extract
1. Make the dough: In a small saucepan, heat milk until just warm but not hot. Pour 1/4 cup milk into bowl of a stand mixer fitted with the paddle attachment. Stir in the yeast, and let stand until foamy, about 5 minutes.
2. Beat in remaining milk, flour, 1/2 cup butter, 1/3 cup granulated sugar, eggs, 1 Tbsp. honey, and 2 1/2 teaspoons salt on low speed until a sticky dough forms. Switch to the dough hook and beat on medium speed until dough is smooth and pulls apart from sides of bowl, about 5 minutes. Cover with plastic wrap and let stand in a draft-free spot until doubled in size, 1 hour and 30 minutes.
3. Make the filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 tsp. salt; let cool slightly.
4. Punch down dough and divide into 8 pieces. Cut each piece into 6 smaller pieces (48 total). Roll each into a ball.
5. Stir together the brown sugar, 1/2 cup granulated sugar, cinnamon, and a pinch of salt. Generally grease a 10-inch Bundt pan. Dust bottom of pan with 1/2 sugar mixture. Add dough balls one at a time, to bowl with remaining sugar mixture; turn to coat. Arrange balls in an even, overlapping layer in Bundt pan. Pour honey mixture on top, and cover loosely with plastic wrap; let stand in a draft-free spot until risen to the top of the pan, about 1 hour.
6. Preheat the oven to 350 degrees F. Bake monkey bread until golden brown, about 55 minutes. Let cool in pan on a wire rack 10 minutes. Let cool in pan on a wire rack 10 minutes. Set an inverted plate on top and turn bread out onto it. Let cool 15 minutes.
7. Meanwhile, make the dipping sauce: In a bowl, whisk the cream cheese, 3 tablespoons honey, bourbon, orange zest, and vanilla until smooth. Serve the bread with the sauce.
follow Anne on twitter and Instagram @AnneFretz
Refrigerated biscuit dough in a tube is an easy and wonderful substitute for the homemade dough.
Monkey Bread with
Honey-Bourbon Sauce
courtesy of
food & wine
Dough
1 1/2 cups whole milk
1/2 cup envelope active dry yeast
5 cups all-purpose flour
1/2 cup unsalted butter, plus more for
greasing
1/2 cup granulated sugar
2 large eggs
1 Tbsp. honey
2 1/2 tsp. kosher salt
Filling
1/2 cup unsalted butter
1/2 cup honey
Kosher salt
1/2 cup light brown sugar
1 1/2 cup granulated sugar
1 1/2 tsp. ground cinnamon
Dipping Sauce
4 oz. cream cheese, softened
3 Tbsp. honey
1 Tbsp. bourbon
3/4 tsp. grated orange zest
1/2 tsp. pure vanilla extract
1. Make the dough: In a small saucepan, heat milk until just warm but not hot. Pour 1/4 cup milk into bowl of a stand mixer fitted with the paddle attachment. Stir in the yeast, and let stand until foamy, about 5 minutes.
2. Beat in remaining milk, flour, 1/2 cup butter, 1/3 cup granulated sugar, eggs, 1 Tbsp. honey, and 2 1/2 teaspoons salt on low speed until a sticky dough forms. Switch to the dough hook and beat on medium speed until dough is smooth and pulls apart from sides of bowl, about 5 minutes. Cover with plastic wrap and let stand in a draft-free spot until doubled in size, 1 hour and 30 minutes.
3. Make the filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 tsp. salt; let cool slightly.
4. Punch down dough and divide into 8 pieces. Cut each piece into 6 smaller pieces (48 total). Roll each into a ball.
5. Stir together the brown sugar, 1/2 cup granulated sugar, cinnamon, and a pinch of salt. Generally grease a 10-inch Bundt pan. Dust bottom of pan with 1/2 sugar mixture. Add dough balls one at a time, to bowl with remaining sugar mixture; turn to coat. Arrange balls in an even, overlapping layer in Bundt pan. Pour honey mixture on top, and cover loosely with plastic wrap; let stand in a draft-free spot until risen to the top of the pan, about 1 hour.
6. Preheat the oven to 350 degrees F. Bake monkey bread until golden brown, about 55 minutes. Let cool in pan on a wire rack 10 minutes. Let cool in pan on a wire rack 10 minutes. Set an inverted plate on top and turn bread out onto it. Let cool 15 minutes.
7. Meanwhile, make the dipping sauce: In a bowl, whisk the cream cheese, 3 tablespoons honey, bourbon, orange zest, and vanilla until smooth. Serve the bread with the sauce.
follow Anne on twitter and Instagram @AnneFretz
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