Salted Monkey Balls Recipes

MONKEY BALLS

Steps:

• Knead dough.
• Mix sugar and cinnamon in small bowl.
• Pinch off dough into walnut-size balls.
• Roll in melted butter, then in sugar-cinnamon mixture.
• Place in butter-greased bundt or angel food pan, in layers.
• Sprinkle nuts over each layer, if desired.
• Pour remaining butter and sugar over top.
• Let rise, about 10 minutes.
• Bake in 325 degree oven for 35 to 45 minutes.
• Invert onto plate while still warm.

MONKEY BALLS RECIPE - (4.4/5)

Steps:

• Combine the yeast, water and sugar and let set about five minutes until the yeast is activated. Mix in the milk, butter, egg and salt, and begin adding the flour in about 1/2 c (71 g) increments until it hold together. Turn out onto a well-floured surface and knead about fifteen minutes, adding more flour as needed. Place into a well-oiled bowl, cover and let rise in a warm place until doubled, about an hour. Make filling (below) while the dough rises. After the dough has risen, dump it onto a lightly floured surface. Gently flatten the dough with your fingers to redistribute the air slightly. Pinch off a walnut-sized ball of dough, then flatten into a round. Fill with about a 1/2 tsp of filling (below) or sprinkle the center with cinnamon and sugar. Fold up edges into a ball shape, pinching seams to seal. Set on a lightly floured tray and cover. Repeat until all of the dough is gone, then place the formed monkey balls in the fridge overnight, or at least 8 hours. After the dough has rested, place it in an cool oven, along with a small boiling pan of water. Wait half an hour for the dough to warm and rise slightly. Meanwhile, heat oil to 365F (185C) and prepare a cooling rack by resting it upside down on a pile of paper towels to soak up excess oil. After dough has risen for the final time, gently move two or three at a time to the hot oil. Fry about a minute on each side, then remove to cooling rack over towels, flipping after about 15 seconds to a clean area. Allow to cool slightly, then enjoy! Monkey Ball Filling It's completely fine to simply fill the balls with a dry mix of cinnamon and sugar, but I used the following combination. What can I say - I was channeling my inner Paula Dean! 1/4 c (59 g) butter, softened 2 tsp cinnamon 1/4 c (36 g) brown sugar 1/2 tsp vanilla Beat the butter until slightly aerated and add the cinnamon and brown sugar. Beat until light, about five minutes, then add the vanilla. Whip briefly to combine, then use.

MONKEY BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. Place the raisins and rum in a microwave-safe bowl. Place in the microwave and cook on High for 1 minute. Set aside until needed.
• Stir the flour, baking powder, baking soda, and salt together in a mixing bowl. In another mixing bowl, beat the butter and brown sugar together until light and fluffy. Beat in the banana, buttermilk, vanilla, and egg whites until well blended. Gradually add the flour mixture, beating just until combined. Stir in the raisin mixture and walnuts. Spread the batter into the prepared pan
• Bake in preheated oven until the top is golden, about 30 minutes. Cool in the pan 10 minutes before cutting into bars and transferring to a rack to cool completely. Dust with powdered sugar.

STICKY MONKEY BRAINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans.
• In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
• Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls.
• Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet.
• Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.

CARAMEL MONKEY BREAD

Steps:

• Make the brioche: Coat a large bowl with cooking spray and set aside. Combine the flour, yeast, sugar and salt in a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and eggs and mix until combined, then increase the speed to medium high and mix until the dough begins to pull away from the sides, about 5 minutes.
• Reduce the speed to medium; start adding the butter, a few pieces at a time, beating until incorporated before adding more, about 5 minutes. Increase the mixer speed to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, about 7 minutes. Transfer the dough to the prepared bowl, cover with plastic wrap and refrigerate 8 hours or overnight.
• Make the caramel: Combine the sugar and 1/4 cup water in a saucepan. Heat over medium-high heat until the sugar dissolves and the mixture starts to boil, 4 to 5 minutes. Continue cooking, swirling the pan but not stirring, until dark amber, 10 to 12 minutes. Remove from the heat and stir in the butter, heavy cream, vanilla and salt. Let cool to room temperature.
• Assemble the monkey bread: Coat a 15-cup bundt pan with cooking spray. Stir together the sugar and cinnamon in a medium bowl. Put the butter in a medium microwave-safe bowl and melt in the microwave. Turn out the dough onto a lightly floured surface. Slice the dough into 4 equal pieces and roll each into a 9- to 10-inch-long log. Slice each log into roughly 10 equal pieces and roll each piece into a ball, dusting the surface with more flour as needed. Pour about half of the caramel into the bundt pan.
• Working in batches, coat 20 dough balls in the butter, letting the excess drip off, then roll in the cinnamon sugar and arrange in a single layer in the pan. Drizzle the remaining caramel on top. Repeat with the remaining 20 dough balls, melted butter and cinnamon sugar, then arrange in the bundt pan. Set aside until the dough is slightly puffed, about 20 minutes.
• Meanwhile, preheat the oven to 350˚ F. Place the bundt pan on a rimmed baking sheet and bake until the monkey bread is dark golden brown on top, about 1 hour 10 minutes. Let cool for 30 minutes in the pan, then turn out onto a platter.

MONKEY CHEESE BALL

Steps:

• Soften the cream cheese in your mixer or food processor.
• Add salt, roasted garlic and thyme and beat until well blended.
• Stir inn the chopped up banana, green onion and cheddar cheese.
• Blend in 1 cup of chopped walnuts.
• Refrigerate for 2 hours.
• Shape into ball and roll in the remaining walnuts.
• Decorate with fresh thyme leaves if you like.
• Serve and enjoy.

SALTED CARAMEL MONKEY BREAD

Steps:

• Preheat the oven to 350˚F.
• Generously grease a 10-cup Bundt pan with 1 or 2 tablespoons of butter; set aside. (NOTE: It's important to thoroughly grease all of the little cracks and crevices of the Bundt pan, especially at the bottom where all of the sticky caramel gathers as the cake bakes. The better you grease your pan, the easier it will be to extract the cake when you're ready to serve.).
• Remove biscuit dough from packaging and separate into individual biscuits. Tear each biscuit into 3 pieces and use your hands to roll them into balls.
• Working in batches of 3 or 4 at a time, drop dough balls in the bag of the cinnamon mixture; seal bag and shake until dough is coated. Arrange dough in greased Bundt pan and repeat process with remaining balls. (Alternatively, if the dough starts sticking to together in the bag, you can dip the dough balls int one at a time to ensure they're thoroughly coated with sugar and cinnamon.) Set aside while you make the sauce.
• In a medium saucepan, melt both sticks of butter over medium heat. Whisk in brown sugar, heavy cream, and 1 tsp of sea salt and bring to a simmer. Reduce heat to medium-low and continuously whisk ingredients for about 3-4 minutes, until mixture is well-combined and the brown sugar is completely dissolved. (NOTE: Salted Caramel Sauce can be made in advance and chilled for up to 2-3 days. When you're ready to use it, just microwave sauce for 30 seconds to restore it's syrup-like consistency).
• Remove saucepan from heat and carefully pour 2 cups of the warm caramel sauce over the dough balls in the Bundt pan; save the remaining sauce for serving.
• Transfer Bundt pan to oven and bake the monkey bread for about 30 minutes, or until the bread is puffy and golden brown.
• Remove Bundt pan from oven and allow to rest for no more than 5-10 minutes before inverting onto a serving plate or cake stand (with a plate underneath it to catch any sticky drippings).
• Drizzle the remaining caramel sauce over the monkey bread. Sprinkle with sea salt to taste just before serving (optional).