BIG RAY'S MEXICAN MONKEY BREAD
I made this last night, and WOW it was delicious. I actually made it for a breakfast dish one time, and I think it's perfect for that as well.
Provided by bfr610
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
- Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
- Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
- Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
- Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 17 g, Cholesterol 19.3 mg, Fat 11.4 g, Fiber 0.4 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 481.4 mg, Sugar 3.1 g
MEXICAN MONKEY BREAD
Grab a can of refrigerated biscuits to make a delicious loaf of Mexican bread in under an hour! Jalapeño slices add flavor to our Mexican Monkey Bread.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.
- Cover with remaining dipped biscuit pieces, peppers and parsley; top with combined mozzarella and remaining cheddar.
- Bake 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 3 g, Protein 6 g
SMART-CHOICE MEXICAN MONKEY BREAD
Reduced-fat Cheddar and mozzarella cheeses save some calories in this savory jalapeno-studded Mexican monkey bread.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Spray 9x5-inch loaf pan with cooking spray. Dip 1/3 of the biscuit pieces in butter; place in prepared pan. Top with 1/2 cup cheddar, 1/4 cup peppers and 1/4 tsp. parsley; repeat layers.
- Cover with remaining dipped biscuit pieces, peppers and parsley; top with mozzarella and remaining cheddar.
- Bake 40 to 45 min. or until golden brown. Let stand 5 min. Invert bread onto plate; remove pan. Serve bread warm.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 680 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 3 g, Protein 6 g
AMERICA'S TEST KITCHEN MONKEY BREAD
Most of the monkey bread recipes I've seen call for store-bought biscuit dough. This is a delicious alternative for those of us who love to bake bread from scratch.
Provided by Andrea G.
Categories Yeast Breads
Time 3h
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- For the Dough: Adjust oven rack to medium-low position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off. Butter Bundt pan with 2 tablespoons softened butter. Set aside.
- In large measuring cup, mix together milk, water, melted butter, sugar, and yeast. Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer). Turn machine to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
- For the Sugar Coating: While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside.
- To Form the Bread: Gently remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
- Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
- Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
- Remove pan from oven and heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
- For the glaze: While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.
- Monkey Bread Without a Mixer: In step 2, mix flour and salt in large bowl. Make well in flour, then add milk mixture to well. Using wooden spoon, stir until dough becomes shaggy and is difficult to stir. Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough. Knead until dough is smooth and satiny, about 10 minutes. Shape into taut ball and proceed as directed.
Nutrition Facts : Calories 765.5, Fat 26.2, SaturatedFat 15.8, Cholesterol 67.5, Sodium 818.7, Carbohydrate 123.2, Fiber 5.2, Sugar 63.7, Protein 13.1
MONKEY BREAD
This American, pull-apart sweet treat is sticky, spiced and stuffed with pecans - an indulgent breakfast, brunch or dessert to share
Provided by Jane Hornby
Categories Afternoon tea, Breakfast, Brunch, Dessert, Treat
Time 1h50m
Number Of Ingredients 18
Steps:
- Start with the dough. Put the milk and butter into a medium pan and heat gently until the butter melts and the milk is at a simmer. Cool for a few mins, then beat in the eggs with a fork. Mix the dry ingredients in a large bowl with 1½ tsp fine salt, then add the liquid and stir to a sticky dough. Leave for 5 mins, then tip onto a floured worktop and knead for 5-10 mins until smooth and springy. Use a little oil to grease a large bowl, add the dough, turn it in the oil to coat, then cover the bowl with clingfilm. Leave in a warm place for 1 hr or until doubled in size. Knead in a tabletop mixer with a dough hook if you prefer.
- To assemble, grease a 25cm bundt pan with butter. Melt the rest of the butter in a pan. In a medium bowl mix the spices and sugar plus a pinch of salt. Spoon 2 tbsp melted butter, 3 tbsp spiced sugar and 4 tbsp pecans into the bottom of the tin.
- Pull the dough into about 65 small pieces and roll into balls. Taking 4 or 5 at a time, dunk the dough balls into the melted butter, let the excess drain off, then tip them into the spiced sugar. Roll to coat, then put haphazardly into the tin. Repeat until there's a full layer of dough in the tin. Scatter with the rest of the chopped nuts, then carry on filling the tin with the coated dough balls. Tip any leftover sugar and butter over the dough. Can be frozen now for up to 1 month. Defrost in the fridge then let prove.
- Cover the pan with oiled clingfilm then leave to rise in a warm place for 1 hr, or until risen and the dough no longer springs back when you poke it.
- Heat the oven to 180C/160C fan/gas 4. Bake the monkey bread for 35 mins, or until well risen and golden. Let the pan cool for 5 mins, then give it a sharp rap on the counter. Leave in the tin until just warm.
- Whisk all of the ingredients together to make the glaze. It will thicken as the melted butter cools. Turn the monkey bread onto a serving plate, then drizzle with the glaze. Let it set, if you can bear the wait.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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