Chai Glazed Pumpkin Monkey Bread Recipes

KATIE LEE'S PUMPKIN MONKEY BREAD WITH ORANGE PUMPKIN GLAZE

Steps:

• For the bread: Preheat the oven to 350 degrees F.
• Melt the butter in a saucepan. Whisk in the pumpkin puree, brown sugar and salt until smooth. Remove from the heat.
• Mix together the granulated sugar and pumpkin pie spice in a large bowl. Add the biscuit dough balls and toss in the sugar-spice mixture to coat.
• Spread a third of the pumpkin butter into the bottom of a 12-cup Bundt pan. Arrange half of the biscuit pieces on top, then layer in another third of the pumpkin butter. Top with the remaining biscuit pieces, then the remaining pumpkin butter. Bake until browned on top, 35 to 45 minutes. Allow to cool on a rack for 15 minutes.
• For the glaze: Meanwhile, combine the confectioners' sugar, zest, juice and pumpkin pie spice in a bowl and whisk until smooth and pourable. Invert the monkey bread onto a plate and drizzle with the glaze.

CHAI-GLAZED PUMPKIN MONKEY BREAD

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, mix Bisquick™ mix, pumpkin, 1/4 cup of the granulated sugar, 3 tablespoons melted butter, egg and vanilla to form soft dough.
• In wide shallow bowl, use whisk to mix remaining 1/4 cup granulated sugar and the cinnamon.
• Scoop dough into balls, about 2 tablespoons each, and roll into cinnamon-sugar.
• Meanwhile, in 2-quart saucepan, heat 3/4 cup butter, the brown sugar, whipping cream, vanilla and salt to boiling, stirring to dissolve sugar; boil 1 minute. Remove from heat; pour into pan. Carefully place coated dough balls in pan, taking care not to burn hands on hot butter and sugar mixture.
• Bake about 30 minutes or until toothpick inserted in center of bread comes out clean. Cool on cooling rack 10 minutes before carefully turning out onto plate.
• Meanwhile, make chai glaze. In microwavable glass, microwave milk about 30 seconds or until just hot to the touch. Add chai tea bags; steep 15 minutes. Squeeze bags to release any liquid they've absorbed.
• Place powdered sugar in small bowl. Using whisk, beat chai mixture a few tablespoons at a time into powdered sugar to desired consistency. You may have more chai mixture than you need. Drizzle over monkey bread that has been turned out onto plate.

CHAI-SPICED MONKEY BREAD

Steps:

• Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F-110°F water and process until a ball forms, about 30 seconds.
• Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes.
• Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours.
• Preheat oven to 350°F. Coat Bundt pan with nonstick spray. Mix cinnamon, ginger, pepper, cardamom, cloves, and remaining 1 cup sugar in a large bowl.
• Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9-11 minutes.
• Punch down dough and transfer to a floured work surface. Roll into 1" balls (you should have about 25). Working in batches, toss in spiced-sugar mixture until coated.
• Arrange one-third of dough in pan. Top with one-third of pecan mixture, then sprinkle with 1 Tbsp. spiced sugar. Repeat with remaining dough, nuts, and spiced sugar; discard remaining spiced sugar. Pour caramel sauce over. Cover pan with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until almost doubled in volume, 40-45 minutes.
• Cover pan with foil and bake bread 40 minutes. Remove foil and continue to bake until top is glistening and well browned and bread is cooked through, about 20 minutes more. Invert immediately onto a platter. Let cool 10 minutes.
• Do Ahead
• Monkey bread can be assembled 12 hours ahead. Cover with plastic wrap and chill. Let come to room temperature, about 2 hours, watching for second rise (rolls should almost double in volume), then bake.

CHAI-SPICED PUMPKIN LOAF

Steps:

• For the loaf: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray. Line with a piece of parchment paper, allowing the sides to hang over the edges of the pan.
• Whisk together the flour, baking powder, cinnamon, baking soda, cardamom, ginger, salt, cloves and nutmeg in a medium bowl until well combined.
• Whisk together the pumpkin, butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until well combined. Add the dry ingredients to the bowl and stir until completely incorporated.
• Pour into the prepared loaf pan and bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs sticking to it and the cake springs back when gently pressed, 50 minutes to 1 hour. Let cool for 30 minutes before unmolding and cooling completely on a wire rack.
• For the glaze: In the meantime, whisk together the confectioners' sugar, chai tea, cream and cinnamon in a small bowl. Drizzle over the top of the cooled loaf and let the glaze set before slicing and serving.

CHAI SPICE MONKEY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 7 tablespoons brown sugar, white sugar, cinnamon, cardamom, ginger, cloves, and pepper in a large bowl. Add biscuits; coat liberally with sugar-spice mixture.
• Arrange coated biscuits evenly in the prepared pan. Sprinkle 1 tablespoon brown sugar throughout and on top of biscuits; pour melted butter all over.
• Bake in the preheated oven until puffed and golden brown, 30 to 40 minutes. Cool for about 15 minutes. Invert onto a serving plate.

PUMPKIN CHAI GLAZED DONUTS RECIPE BY TASTY

Steps:

• Make the chai spice mix: In a small bowl, stir together the cinnamon, cardamom, cloves, nutmeg, and anise seeds until well combined.
• Make the donuts: In a medium bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of the chai spice mix.
• In a small bowl, mix together the pumpkin purée and sour cream.
• In a large glass bowl, combine the butter, ginger, and sugar. Beat with an electric hand mixer on medium speed until smooth and creamy, about 1 minute.
• With the mixer running, add the egg and egg yolks, 1 at a time, and mix until fully incorporated.
• Add ⅓ of the flour mixture and continue mixing until just combined. Then, add half of the pumpkin mixture and mix until just combined. Continue alternating additions, finishing with the flour mixture and mixing until the dough just comes together.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a floured surface and dust the top with more flour. Use a rolling pin to roll out to ¼ inch thick. Use a 3½-inch round cutter to cut out 9 rounds. Then, use a 1-inch round cutter to cut out the centers of each round (gather and re-roll the scraps once if needed to get 9 donuts). Place the donuts on the prepared baking sheet and refrigerate for 30 minutes.
• Heat the oil in a large pot over medium heat until the temperature reaches 350°F (180°C).
• Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and crisped, flipping once, about 2 minutes per side. Transfer to a wire rack set over paper towels to drain.
• Make the chai glaze: In a medium bowl, whisk together the powdered sugar, remaining ½ teaspoon of the chai spice mix, and the milk until smooth.
• Dip the top of each donut in the glaze to coat, then return to the rack to let any excess glaze drip off.
• Enjoy!