Monkey Bread

Don't ask me why, but I found Ainsley on the counter going through my recipe box this morning - she was looking for the monkey bread recipe.  I'm not sure why she had a hankering for it, but we made it today and it was a hit with the 5 kiddies that were here (maybe a couple moms and dad too).  I suggest having the kids do the dipping in butter and sugar....they really don't seem to mind the icky, sticky hands for some reason.  I have no idea why  ;)

Monkey Bread

for the bread:

1/4 c. warm water

1/4 c. white sugar

1 envelope dry active yeast (scant Tbsp)

3/4 c. warm milk

1 tsp salt

1 egg

3 1/4 c. flour

for coating:

1/2 c. melted butter

3/4 c. br. sugar

1/4 c. white sugar

2 tsp cinnamon

for icing:

1/4 c. milk

2 c. icing sugar

Lightly coat 10 bundt pan with butter; set aside.  Put the warm water and a pinch of sugar in a mixing bowl.  Sprinkle in the yeast; let soften and dissolve (about 5 min).  Add milk, sugar, salt and egg to yeast mixture and mix with dough hook.  Add flour and combine.  Let it knead for a couple of minutes.  Transfer to a bowl that has been coated with oil, cover with plastic wrap and let stand in a warm place for 20 minutes.

Mix together the sugars and cinnamon in a bowl.  Melt the butter in a bowl as well.  Pour a bit of melted butter into the bundt pan to make a thin layer on the bottom.  

Cut 1/2 inch pieces of dough and roll into balls.  Roll in the butter and then roll in the cinnamon mixture.  Place them into the greased bundt pan.  Cover with plastic wrap and leave in a warm place for about 1 hour (until it has doubled in size).  If it hasn't doubled in size you have to wait a bit longer - this is very important unless you want to golf balls later!!

Bake at 350 degrees for 30 -35 minutes.  Let cool in pan for 20 minutes and then flip over onto a plate.

To make the icing combine the milk and icing sugar and pour over top.