Raisin Monkey Bread Recipes

CINNAMON MONKEY BREAD

Steps:

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

MONKEY BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

RAISIN-NUT MONKEY BREAD

Steps:

• In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
• Cool until just warm (105 - 115°F).
• In a large mixer bowl, dissolve the yeast in warm water.
• Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
• Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
• By hand, stir in enough of the remaining flour to make the dough easy to handle.
• Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
• Place in a greased bowl; turn the greased side up.
• Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
• The dough is ready if an indentation remains when touched.
• Punch down the dough; divide in half.
• With floured hands, shape each half into 24 balls.
• In a small bowl stir together 1 cup sugar, pecans and cinnamon.
• Dip the balls first into the melted butter, then into the sugar mixture.
• Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
• Sprinkle with raisins.
• Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
• Cover; let rise until doubled in size (about 45 minutes).
• Heat the oven to 375°F.
• Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
• Immediately invert the pan onto a heatproof serving plate.
• Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
• Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).

NANCY REAGAN'S MONKEY BREAD

Steps:

• In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours until doubled in size.
• Roll dough onto floured board, shape into a log. Cut log into 24 pieces of equal size. Shape each piece of dough into a ball, roll in melted butter. Place 12 balls in the bottom of the buttered and floured mold, leaving space between. Place remaining balls on top, spacing evenly. Let dough rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 25 to 30 minutes.

LARDY CAKE MONKEY BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine bread flour, sugar, and butter. Use your hands to mix, until the mixture is the texture of breadcrumbs.
• In a small jar, stir together the milk, yeast, and eggs. Pour three quarters of the liquid mixture on top of the dry ingredients and mix together. Add liquid, a tablespoon at a time, until the mixture forms a soft dough.
• Turn the mixture out onto a large, floured surface and knead for 10 minutes.
• Form the dough into a ball and place it in a clean mixing bowl covered with cling film. Set in a warm, dry place and let it rise for one hour.
• Combine the raisins and the hot tea in a small bowl and let the mixture sit for 45 minutes, then drain the raisins.
• When the dough has risen, divide it into 16 equal sized pieces. Flatten each piece into a disk about 8cm in diameter, and place a teaspoon of cream cheese and a teaspoon of raisins in the centre. Form the disk into a ball, with the sultanas and cream cheese in the centre.
• Roll each ball in caster sugar, to coat. Place stuffed balls of dough into a cast iron skillet or round baking dish and cover with cling film. Set in a warm, dry place and let it rise for one hour.
• Bake in a 350°F/180°C fan oven/gas mark 6 for 45 to 50 minutes, until the bread is cooked through and golden on top.
• While the bread cooks, make the glaze. Stir together icing sugar, cream cheese, and milk to combine. If the mixture is too dry, add more milk a tablespoon at a time.
• Drizzle it all over the monkey bread.
• Enjoy!

RAISIN MONKEY BREAD

Steps:

• In a large bowl dissolve the yeast in warm water. Let it sit for about 5 minutes. Add milk, oil, 1/4 cup sugar, egg, 1 1/2 cups of whole wheat flour and raisins. Mix thoroughly with a wire wisk.
• Add enough remaining white flour to make the dough easy to handle. Turn on a grease bowl. Cover with plastic wrap and let rise for about 1 1/2 hours.
• On the mean time mix sugar and cinnamon on a bowl. Melt butter and place on another bowl.
• Divide the dough in half. Each half should make between 20-24 balls. Dip each balls first into the melted butter then into the sugar mixture.
• Place 24 balls in the bottom of a grease Bundt pan. Top with remaining balls after dipping into the butter and sugar mixture. Cover and let rise for another 45 minutes.
• Heat oven to 375 degrees F. Mix remainder sugar mixture and butter and pour over cake. Bake for about 35-45 minutes until bread sounds hollow when tapped.
• Immediately invert the pan on a heat proof serving plate and let stand for one minute. Remove pan and serve.