A favorite in my family is monkey bread a la Chef at Home Michael Smith. After making this for the family on the weekend, I decided that the only thing that would make monkey bread even better was MORE cinnamon and MORE sugar. The best way of accomplishing that? Little, dacedent single serving money breads. More balls, more sugar. Yummy!
I’ve also modified the recipe ever so slightly so here’s my version of Ooey, Gooey, Mini Monkey Bread.
Servings: Approximately 8 ramequins
1/4 cup warm water
1 tsp traditional yeast
1 tbs white sugar
2 1/2 white flour
1/4 cup butter
3/4 cup brown sugar
1 tbs cinnamon (or to taste)
- Add yeast and white sugar to warm water. Stir and let sit for about 10 minutes until bubbly.
- Add milk and flour to yeast mixture and kneed for 5 minutes (you may need to add more milk or flour….I’ll be honest and admit that I eyeballed this instead of measured).
- Let rise in a warm placeuntil doubled (about 1 hour).
- Melt 1/4 butter in small bowl.
- In another bowl, mix brown sugar and cinnamon.
- Tear off small piece of bread and roll in into a marble sized ball.
- Dip into butter and then roll in cinnamon mixture.
- Place in small ramequin.
At this point, turn on some music and settle down to work. This process takes a while but is so worth it……repeat steps 6-8 something like 140-160 times (adding about 20 pieces of dough to each ramequin). Don’t quite fill to the top, these babies aren’t done rising.
9. Let rise for about 20 minutes.
10. Preheat oven to 350 degrees.
11. Place ramequins on a cookie sheet and bake for about 25 minutes (again, I guesstimate…keep an eye on them).
12. When I took them out, I pushed the ones that were growing out of the ramequins back in as I wanted to be able to turn them over onto a plate.
13. Let stand for 5 or 10 minutes. The goal is that the balls will hold together but won’t cool down so much that they’ll adhere to the ramequin.
14. Run a knife along the edge and turn over onto a saucer.
15. Serve warm.