Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Monkey Bread From Scratch
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- #1531
This recipe is not monkeying around! Skip the frozen bread dough or refrigerated biscuits and make everyone's favorite pull-apart-bread from scratch.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 package (.25 ounce size) dry active yeast
1/2 cup very warm water
1 cup butter or margarine, divided use
1/4 cup sugar
1 teaspoon salt
1/2 cup evaporated milk
3 1/2 cups sifted all-purpose flour
directions
Place the water in a large bowl. Sprinkle the yeast evenly over the surface of the water. Mix gently.
Melt half of the butter in a saucepan over low heat. Add the sugar, salt, and milk. Cook, stirring constantly, until the sugar has dissolved.
Add the butter mixture to the yeast. Mix well. Stir all the flour into the bowl and mix until a soft dough forms. Cover the bowl and let the monkey bread dough rise for 1 hour in a draft-free location.
Turn the dough out onto a lightly floured work surface. Punch the dough down and then roll it out with a rolling pin. Cut the dough into 3-inch squares, diamonds, or circles.
Melt the remaining butter and place in a shallow dish. Dip each piece of dough into the butter. Place the dough pieces in an ungreased 12-cup tube pan or Bundt pan, overlapping the pieces as you layer them.
Cover the pan and let the dough rise for 1 hour.
Preheat the oven to 350 degrees F.
Remove the cover from the pan. Place the pan in the oven and bake at 350 degrees F for 45 minutes or until the bread is cooked through.
Remove the pan from the oven and let the monkey bread cool slightly in the pan, then invert the pan onto a wire rack and let the bread cool completely.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Doesnât the butter mixture need to cool down before adding to the yeast mixture to keep from killing the yeast?
You are just dissolving the sugar in the melted butter over low heat so the temperature shouldn't be too hot for the yeast.