2 lbs of fresh refrigerated prepared bread dough (see dough recipe below) or frozen packaged dough
1 cup natural cane sugar
2 tsp. cinnamon
1 cup dark brown sugar
1/2 cup of all natural butter
2 tsp. vanilla extract
1 Ziploc freezer bag
Pre-heat oven to 350 degrees. See below for Fresh Dough Recipe. In a bowl, combine cinnamon and sugars. Place mixture in Ziploc bag. Tear enough bread dough to make about a 1 inch diameter ball. It might help to use flour for dusting so that dough doesn’t stick to hands. Make enough dough balls until the dough is finished. Place all the balls into the Ziploc bag. Shake in bag with cinnamon and sugar mixture. Arrange evenly in greased non-stick bundt pan and stack if needed. Melt butter in saucepan with brown sugar. Add vanilla. Mix well and pour over dough. Bake at 350 degrees for 35-40 minutes or until cooked. Turn over onto plate immediately after baking. Loosen with spatula if needed and then turn over onto a plate. Serve alone warm or with vanilla bean ice cream.
Fresh Dough Recipe:
This recipe was taken from a book titled, Artisan Bread in Five Minutes a Day, by Jeff Hertzberg M.D and Zoe Francois. I made the recipe a little simpler for this Monkey Bread. There is a lot of reading for this recipe, but here it is plain and simple. It is taken from their “Master Recipe”. You can use this recipe to make fresh bread anytime and the dough can be refrigerated in an airtight container for up to two weeks. I had the dough refrigerating for a week before I used it in this Monkey Bread Recipe. It makes four 1-pound loaves.
3 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher salt or other coarse salt
6 1/2 cups of unbleached, all-purpose white flour
1. Add warm water(about 100 degrees Fahrenheit) to your large airtight container. I used a rectangular Rubbermaid plastic container that holds 40 cups for my dough, and it worked perfectly.
2. Add yeast and salt to water and stir so that it dissolves as much as possible.
3. Mix in the Flour with either a spoon or use a mixer with the dough mixing attachment. The spoon worked fine. I found mixing with hand after the spoon was fine.
4. Let dough sit out at room temperature for 2-5 hours. The dough can be used after the 5 hour period, but I preferred using it after it was refrigerated for easier handling. Place in airtight container overnight in the refrigerator and store if needed for up to 2 weeks.
5. Remove dough from the refrigerator and remove half the amount (about 2 pounds) that has risen in the container. Place dough on a cookie sheet for about 40 minutes for the dough to “rest”.
6. After the Follow the directions above for rolling the dough balls for Monkey Bread.