From-Scratch Monkey Bread, No Yeast

• portions: 10 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

4 cups all-purpose flour

¼ cup granulated sugar

2 Tablespoon cornstarch

4 teaspoons baking powder

1 ½ teaspoons salt

12 Tablespoons unsalted butter (cold)

1 ¼ cup whole milk

½ cup granulated sugar

2 ½ teaspoons ground cinnamon

18 Tablespoons salted butter

1 cup + 2 Tablespoons light brown sugar (firmly packed)

Instructions

Preheat oven to 350F and lightly grease the inside of a bundt pan or tube pan with butter. Set aside.

In a large bowl, whisk together flour, sugar, cornstarch, baking powder, and salt.

Use a grater¹ to shred butter over flour mixture and then stir butter pieces into the flour mixture.

Add milk and stir until you have a cohesive dough. Usually I will have to use my hands to work the dough together.

Transfer dough to a clean, lightly floured surface. Form into a ball and then flatten dough to ½” thick.

Using a sharp knife and pressing straight down into the dough (don’t “saw” the dough), cut dough into pieces smaller than 1”.

Prepare cinnamon/sugar mixture by whisking together ½ cup granulated sugar and 2 ½ teaspoons ground cinnamon. Roll each piece of dough through cinnamon/sugar then layer into prepared bundt pan.

Sprinkle remaining cinnamon/sugar over dough. Set aside and prepare glaze.

GLAZE

In a small saucepan, combine butter and brown sugar over medium heat and cook until butter is melted. Bring to a boil then remove from heat.

Drizzle butter/sugar glaze evenly over dough.

Transfer bundt pan to 350F (175C) oven and cook 30 minutes or until dough pieces are cooked through.

Allow to cool for 10 minutes then carefully invert onto serving platter. Enjoy warm.

Nutrition

• Calories: 640 kcal
• Lipides Totaux: 36 g
• Lipides Saturés: 22 g
• Lipides Insaturés: 10 g
• Cholestérol: 94 mg
• Sodium: 710 mg
• Glucides Totaux: 73 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 36 g
• Protéines: 6 g