Monkey Bread

1. 01 Introduction: Welcome to this class. In this class, I am going to teach you how to make this monkey bread made with a yeast dough. First I will teach you how to make the dough. Next, I will teach you how to prepare the dough for the first rise. And then we will let it rise while the dough is rising, we will make the sugar coating that's going to go on the dough. After the first rise, we will form the dough into balls, coat them with the sugar coating, and place them into the bunt pan that we have prepared. Next, we will let the bread rise again, and then we will bake and cool the bread. While the bread cools, we will make the glaze for the top. Finally, we will drizzle the glaze on top of the bread. I am a self taught baker. Many years ago I decided I wanted to open up my own home bakery. Part of this bakery was to make breads and brunch items to sell at farmers markets and festivals. Anyway, I had this business for several years, until my husband got a job offer in a different city. We felt like this was a good move for us, and so I closed the bakery and we moved to the new city. Now here I do not want to open up another home bakery, but I still love baking, and as a retired teacher, I love teaching. I have decided to share my skills with you on skill share. This is aimed at the baker that would like to learn how to make a yeast bread that is sweet and delicious for brunches or breakfast. I look forward to teaching you the skills in this class. Let's move on to lesson number one, Making the dough. 2. 02 Making the Dough: We are ready to start making our monkey bread dough. I have one cup of water that I cooked in the microwave for about 1 minute to make it nice and warm. To that, I'm going to add my lukewarm water, my butter, my sugar, and my yeast, the 2.4 teaspoons. Then I'm just going to stir this up and set this aside so the yeast can do its thing. While I prepare the dry ingredients in this large bowl, I'm going to dump my three cups and my one fourth cup. I also want to add two teaspoons of salt, and we're just going to do a quick mix to mix that salt into the salt. I'm now going to have this on low. We're going to add this milk and yeast and buttered as break out that sugar, you'll see it's forming a nice stove. We're going to increase the speed to medium, and we're going to let this lead for six to 7 minutes. We'll be back in six to 7 minutes when the break is done. 3. 03 First Dough Rising: My dough needed for about 6 minutes. I'm going to take this heck out. As you look at this dough, you can see it's already a nice, soft, smooth dough. I'm not going to put this on the counter and knead it anymore. I do want to prepare my bowl that I'm going to let the dough rise by spraying the sides down with the spray. I then want to just take my dough out of this bowl and place it in this bowl. I'm going to take my dough and place it on this proofing mat. Spray the top and cover it. I'm going to let this rise one to 2 hours on the proofing map, it might be done in 1 hour. If you don't have a proofing map, you're going to go ahead and spray down some plastic and cover the bowl or use a flower sack type of a towel to cover it. Basically a towel that is not a terry cloth towel so that the little fuzzies don't stick to the dough. It may take closer to 2 hours at that. What we're looking for is to get it to be double in bulk. We'll be back when the dough has risen to double in bulk. 4. 04 Making the Sugar Glaze: Our dough is almost done rising. I have my 12 cup of butter in my microwave melting. I'm doing it at 50% power, and I have cut the butter into chunks so that it will melt more evenly. Well, that's melting. Let's go ahead and mix together the brown sugar and cinnamon. Here's my one cup brown sugar and my two teaspoons of cinnamon. Now, I just want to break the sugar up and mix these together so that when I roll the dough in it, I'm not going to have too much cinnamon in one spot and not enough in another spot. This is ready, and here's my butter that I melted. As you can see, it is completely melted. In our next lesson, I'm going to show you how to form the monkey bread. 5. 05 Forming the Monkey Bread: I'm ready to start forming the monkey bread with our dough. As you can see, it has risen quite nicely. Let's show you how we form the bread. First, we want to get our pan ready. Now in my pan, I have this silicon cover which is going to help the bread not stick. I still want to spray this stem. This is a spray with flour in it. I want to make sure it gives them all those nicks and crannies. Now our pan is ready to accept the balls as we form them. We want to flour this surface. We want the surface, it's going to be eight by eight size, so we want to make sure that we have flour to size stick. Then we're going to take our proto, we're just going to put it on our flowed surface and we're going to try to form this into about an eight by eight rectangle. Or I should say eight by eight square. We're not rolling it out, we're just gently molding the dough. Then we're going to take this pizza cutter and we want to get like eight by eight. So I'm going to start by going there and cut there and then cut there. Cut there. And then I can cut that right now. I'm just scoring it. I want to make sure I get it about right there, there and there. With that scored, no, see that's way too big there. That one's too big there. Now we're just going to cut this. This doesn't have to be exact because it's all going in the same Pan 123456. Well, only have six. That's okay. Because as I said, it doesn't have to be exact. Hey, you can see this corner piece is not very big. I'm taking it and I'm combining several. I'm rolling it. Once I have it rolled, I'm going to dip it in the butter, roll it in the sugar, and drop it in the pan. And I'm going to do that with all of them, but because it's messy dipping, I'm going to go ahead and roll all of my balls out first. But I wanted to show you with one, the process, go ahead and roll yours out. And if you find one small, that's okay because they're all going in the pan. But if they're really small, just combine it with another one. I'm going to combine that one. You go ahead and do yours and we'll be back when we're done. I have all my balls formed, so I'm going to push them to the side, bring my bowls here where you can see my pan. And then we're just going to quickly roll it in there and drop it in the pan. And we're going to do it with all of them and we want to evenly distribute it amongst the pan. I'm actually right now, just forming a ring around the bottom. When I get that ring done, I'll go ahead and pile them on top. As you can see, I have a complete ring there. I'm actually going to take one out because I really do want these to have room to spread out. I want to give a little bit of space. Now you can see there is a ring. And then I'm going to stick the next one in between the row, the row that I just did. We're going to continue to build it in the pan with each row being placed in between the other row. That gives it some support and it also is going to give it room to grow or rise for the second rise. The pan does get bigger, you may not be able to fit all of them in between, but basically you're just trying to leave a little bit of space as you feel in with the pin here. I'm going on the inside. And then the next row, I'll probably go a little bit more on the outside, which be the same row as this one but on the outside and a little bit higher up But you can see how I'm feeling the pin. And you're going to get several rose of balls. I did not get 64 balls total because some of them I felt were too small, so I combined. But if you cut it more evenly, you might have 64 balls that you're trying to get in here. You might not, you might have a few less. Either way is going to work fine. As you can see right now. I'm just filling in the gaps there. You have all of the rolls in the pan. I'm now going to stick my pan on my pofy map. Cover it back up. We're now going to let this raise about an hour to an hour and a half until it's just an inch or so from the top and the poofy. We'll be back at that point. 6. 06 Baking and Cooling the Bread: Our bread has been raising for about an hour. Let's take a look at it. You can see it is pretty much raised to the top. I have preheated the oven, and we're going to go ahead and bake this in the oven for 30 minutes. On the middle rack, you can see the rack is in the middle. We're just going to place our bread and bake it for 30 minutes. We'll be back in 30 minutes when the bread is done baking. The timer has just gone off on our bread. Let's take a look at it. As you can see, it's browning and caramelizing. We're going to take it out. We're going to let the bread cool in the pan for about 5 minutes. And then we will remove it from the pan. Our bread has been cooling in the pan for about 5 minutes. Now we're ready to take it out of the pan. I've taken the liner out of the pan, and I'm actually going to put my platter on top like this, then dump my bread out, and hopefully it'll just come right out like that. Look at how nice that looks. We're now going to let this cool for about 7 minutes, and then we'll put the glaze on it. 7. 07 The Glaze: We have the monkey bread cooling and we're going to make the glaze that we want to drizzle onto the bread. While it's still hot in this bowl, I want to dump my one cup of confectioner sugar and my two tablespoons of milk. I just want to whisk it. I'm using a little bit bigger whisk because I want the bigger whisk for when I drizzle it onto the monkey bread. We're just going to whisk it until it's completely smooth and we see no more powdered sugar. You see how that just drizzles. We're now going to drizzle this onto our monkey bread. Here's our monkey bread. I'm just going to take my whisk and just drizzle it onto the monkey bread. We don't want too big of a drizzle. That's why we use in the whisk and we want to go inside, and we want it to go outside. If we don't use all the, that's going to be fine. We just want to glaze it until we feel like it's glazed enough. Then we'll stop bit more on the inside. We look around a little bit more here, I think that looks perfect. Here we have our monkey bread ready to serve. 8. 08 Final Thoughts: Thank you for taking this class. We had fun making our monkey bread. We first learned how to make the dough. We then let the dough rise until it had doubled in bulk. At the end of the rising time of the bread, we made a sugar and cinnamon mix and melted some butter. We then form the rolls, rolled them in the butter and the sugar mix, and put them into our buntcake pan with all of the rolled balls into the pan. We covered it again and let it rise. Once it had risen again, we baked it in a preheated oven at 350 degrees for a half an hour. We then removed it from the oven, let it rest in the pan for about 5 minutes, and then we turned it out onto our platter and let it cool for another about 7 minutes. While it was cooling, we made the glaze for the top. We then, while it was still warm, used our whisk and drizzled the glaze on top of our monkey bread. We have then let it completely cool and now our bread is ready to serve. I hope your bread turned out the way that you wanted it to. The recipe for this bread is in the project section. And your project for this class is to make this bread. Please post a picture of your bread on the project page and let us know how it went. I look forward to hearing from you from my kitchen to your kitchen. Happy. Thank you.