Lucy Schaeffer
Did you know that the American version of monkey bread has roots in Hungary? The dessert, Arany Galuska, which translates to “golden dumpling,” was brought to America by Hungarians and was originally referred to as a Hungarian coffee cake before it eventually evolved into the monkey bread we know and love today.
This recipe takes some extra time since you’re making your own yeasted dough (instead of using canned biscuits). But we promise you it’s well worth the effort! It’s the softest, fluffiest version of monkey bread, which makes it nearly impossible to stop eating. Each piece of dough is generously coated in melted butter and cinnamon sugar making the whole thing taste like a cinnamon roll. The glaze isn’t completely necessary, but who are you kidding? You know you want it.
Have you made this yet? Let us know how it went in the comments below!
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Yields:
8
– 10
servings
Prep Time:
0
hours
15
mins
Total Time:
3
hours
30
mins
For the dough
(0.25-oz.) package active dry yeast
c.
all-purpose flour, plus more for surface
c.
packed brown sugar
For the glaze
tsp.
pure vanilla extract
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- Grease a medium bowl with cooking spray. In a large measuring glass add warm milk and sprinkle yeast on top. Let sit until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, mix flour, sugar, and salt. Add yeast mixture and eggs. Mix until dough starts to come together. Add softened butter, 1 tablespoon at a time, letting each piece incorporate into the dough before adding the next. Continue mixing dough on medium-high speed for about 5 minutes. Dough will be soft and smooth and a little sticky.
- Transfer dough to prepared bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 ½ hours.
- Grease a large bundt pan with softened butter, making sure to coat all of the sides well, including the inner tube. Lightly dust a clean work surface with flour and dump dough out onto surface. Pat into a square that’s about ½” thick. Cut into 60 equal pieces and roll into a ball that’s about 1” in size.
- In a small bowl, combine sugar and cinnamon. Place melted butter in another small bowl. Working one at a time, dip dough into butter, letting excess drip off, then roll in cinnamon sugar. Place into prepared bundt pan, layering as you go. Cover with a towel and let rise until dough has clearly expanded, 30 to 45 minutes.
- Preheat oven to 350°. Bake until top is deeply golden, about 40 minutes. Let cool 10 minutes, then invert onto a serving platter. Let cool 10 minutes more before icing.
- In a medium bowl, combine powdered sugar, cream, and vanilla. Spoon over still warm monkey bread.
Lucy Schaeffer
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