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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegan Monkey Bread
Categories: Breakfast, Breads
Yield: 12 Servings
2 1/4 ts Instant yeast (7 g)
2 c Non-dairy milk (480 ml);
- warm (100 to 120?F)
- (38 to 49?C)
5 3/4 c All-purpose flour (690 g)
1/4 c Granulated sugar (50 g)
1/4 c Vegan unsalted butter
- (55 g); melted
1/4 ts Sea salt (1.5 g)
2 tb Vegan butter (30 g);
- softened,
- for greasing the pan
1 c Granulated sugar (200 g)
2 ts Ground cinnamon (5 g)
1 c Vegan unsalted butter
- (226 g); melted, divided
2/3 c Light brown sugar (135 g)
1 c Powdered sugar (120 g)
1 tb Vegan milk (30 ml),
- up to 2 tb (45 ml)
1/2 ts Vanilla extract (2.5 ml)
Preparation time: 30 minutes
Cooking time: 35 minutes
Soft, gooey and sticky, this Vegan Monkey Bread recipe is an
irresistible pull-apart treat that's perfect for weekend brunches and
holidays!
In a large bowl, whisk together the warm vegan milk and yeast. Let
sit for about 5 minutes until slightly foamy.
Dough By Hand:
Add the sugar, melted vegan butter, and salt to the yeast mixture and
stir. Gradually add in the flour, mixing until a dough forms. Turn
onto a floured surface and knead for about 8 to 10 minutes, until
smooth and elastic.
Dough By Stand Mixer:
Add the sugar, melted vegan butter, and salt to the yeast mixture and
stir to combine. Attach the dough hook to your stand mixer and
gradually add the flour on low speed. Once the flour is incorporated,
increase to medium speed and knead the dough for about 6 to 8
minutes, until it becomes smooth, soft, and elastic and pulls away
cleanly from the sides of the bowl.
Place the dough in a lightly greased bowl, cover with a clean towel,
and let rise in a warm spot for about 1 hour, or until doubled in
size.
Punch down the risen dough and roll it out into a large rectangle
about 1" (2.5 cm) thick. Cut the dough into about 50 equal pieces,
roughly 1 to 1-1/2" (2.5 to 4 cm) each. Roll each piece into a small
ball.
In a small bowl, mix the granulated sugar and cinnamon. Melt 1/2 cup
(113 g) vegan butter and set aside. Dip each dough ball into the
melted butter, then roll in the cinnamon-sugar mixture until fully
coated.
Generously grease a bundt pan with the softened vegan butter. Layer
the coated dough balls evenly in the pan.
Cover the pan and let rise in a warm place for about 30 minutes, until
puffy. Preheat the oven to 350?F (175?C) while the bread is rising.
Brown Sugar Syrup:
In a small saucepan, melt te remaining 1/2 cup (113 g) vegan butter
with the brown sugar over medium heat. Bring to a gentle boil and
cook for 1 minute, stirring constantly. Pour the hot syrup evenly
over the dough balls in the pan.
Bake the monkey bread for 30 to 35 minutes, until deep golden brown
and bubbling around the edges.
Remove from the oven and let rest in the pan for 10 minutes. Carefully
invert onto a serving plate while still warm.
Whisk together the powdered sugar, vegan milk, and vanilla extract
until smooth. Let the monkey bread cool slightly, then drizzle the
glaze over the top before serving.
Recipe by Jessica Hylton
Recipe FROM:
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