Chai Spiced Monkey Bread Recipes

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 BREAD

Steps:

• Heat oven to 400°F. Grease bottom only of 8x4- or 9x5-inch loaf pan with shortening or cooking spray.
• In large bowl, beat granulated sugar and butter with electric mixer on medium speed until fluffy. On low speed, beat in tea, 1/3 cup milk, 2 teaspoons vanilla and the eggs until ingredients are well combined (will appear curdled). Stir in remaining bread ingredients just until moistened. Spread in pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean (do not underbake). Cool in pan on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan to cooling rack. Cool 30 minutes.
• In small bowl, stir powdered sugar, 1/4 teaspoon vanilla and 3 teaspoons of the milk, adding more milk by teaspoonfuls, until spreadable. Spread glaze over bread. Sprinkle with additional cinnamon. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

CHAI SPICED MONKEY BREAD RECIPE - (4.4/5)

Steps:

• Use 2 tablespoons of the softened butter to generously grease a 10-inch bundt pan. Use your fingers to ensure that butter gets into every nook and cranny of the pan. Combine the warm milk, water, sugar, and active dry yeast in a small bowl. Let sit until the yeast is foamy, about 5 minutes. While the yeast is proofing, combine the flours and salt in the bowl of a stand mixer fitted with a dough hook. When the yeast is ready, turn the mixer on low and stream in the yeast mixture. Add the remaining 2 tablespoons of softened butter and the egg. Knead the dough until it is shiny and smooth, 6 to 7 minutes. The dough should be soft and sticky, but if it seems like it is overly wet, add more flour a few tablespoons at a time. Coat a large bowl with oil or cooking spray and turn the dough into the bowl. Cover the bowl with a clean kitchen towel and set it in a warm place to rise until it has doubled in size, about 1 hour. While the dough is rising prepare the chai spiced coating by mixing the spices and vanilla bean seeds into the sugar. Brown the butter by cooking it over medium heat in a small saucepan, stirring frequently until the milk solids turn light brown and the butter has a nutty fragrance. Set aside to cool slightly. When the dough is finished rising, turn it out onto a lightly floured surface and pat it into a square about 8 inches by 8 inches. Use a pizza wheel or bench scraper to cut the dough into 32 pieces. (If you're feeling ambitious, make 64.) Working with a few pieces at a time, roll each piece of dough into a rough ball, then roll in the cooled browned butter followed by a roll in the brown sugar. Layer the dough balls in the bundt pan snugly. Repeat until all dough balls are used. Cover the bundt pan with a clean towel and set it in a warm place to rise until it reaches 1 to 2 inches below the rim of the pan. This should take about 1 hour. Preheat oven to 350° F. Bake the bread until the top is dark and caramelized and the sugar is bubbling around the edges, 25 to 30 minutes. Cool the bread in the pan for 5 minutes then carefully turn it out onto a plate. Cool for 5 more minutes then dig in. This bread is best served warm the day that it is made.

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 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.

CHAI-SPICED BREAD

Steps:

• Preheat oven to 400 degrees.
• Spray the bottom of a 9" loaf pan with cooking spray (I use Pam).
• Combine the sugar and butter in a large bowl.
• With a mixer, beat on medium speed until fluffy.
• Add in eggs, tea, milk and vanilla.
• Reduce speed on the mixer to low and mix the ingredients well (the mixture will appear to be curdled).
• Add in the remaining bread ingredients.
• Mix just until moistened and spread in the loaf pan.
• Bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
• Cool 10 minutes on a wire rack before removing from the pan.
• Cool 30 minutes before glazing.
• To prepare the glaze, combine the powdered sugar, vanilla and 3 t milk in a small bowl.
• Add additional milk in small amounts until the glaze is spreadable.
• Spread the glaze on the bread and sprinkle with cinnamon.
• Cool for 2 hours before slicing the bread.
• This may be stored at room temperature tightly wrapped for 4 days.
• This may be refrigerated for up to 10 days.