Challah Monkey Bread Recipe

Name: Challah Monkey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup warm water, divided; 2 tablespoons plus 1 teaspoons sugar, divided; 1 tablespoon instant (powdered) yeast; 3 cups (12.75 ounces) bread flour; 1 teaspoons salt; 2 1/2 tablespoons honey; 1/3 cup vegetable oil; 1 large egg; 5 tablespoons unsalted butter, melted; 1 cup firmly packed (8 ounces) light brown sugar; 1/2 tablespoon cinnamon; 1 1/2 cups (6 ounces) confectioners sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract; In a medium bowl add 1/2 cup warm water. Stir in sugar and sprinkle yeast on top. Cover with plastic wrap and set aside to proof for 5 minutes.; In the bowl of a stand mixer whisk together flour and salt. In a medium bowl whisk together remaining 1/4 cup of warm water, honey, vegetable oil, and egg.; Add yeast mixture to flour then add egg mixture. Stir with a large spoon until just incorporated, about a 30 seconds to a minute. Then fit mixer with the dough hook attachment.

Servings: persons

3/4 cup warm water, divided
2 tablespoons plus 1 teaspoons sugar, divided
1 tablespoon instant (powdered) yeast
3 cups (12.75 ounces) bread flour
1 teaspoons salt
2 1/2 tablespoons honey
1/3 cup vegetable oil
1 large egg
5 tablespoons unsalted butter, melted
1 cup firmly packed (8 ounces) light brown sugar
1/2 tablespoon cinnamon
1 1/2 cups (6 ounces) confectioners sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
In a medium bowl add 1/2 cup warm water. Stir in sugar and sprinkle yeast on top. Cover with plastic wrap and set aside to proof for 5 minutes.
In the bowl of a stand mixer whisk together flour and salt. In a medium bowl whisk together remaining 1/4 cup of warm water, honey, vegetable oil, and egg.
Add yeast mixture to flour then add egg mixture. Stir with a large spoon until just incorporated, about a 30 seconds to a minute. Then fit mixer with the dough hook attachment.

1
Beat the dough on medium for several minutes, adding in a few tablespoons of flour until it pulls away from the sides (it will still be stuck to the bottom). Once dough it pulling away from the sides, remove from mixer and transfer to a well floured surface. Knead the dough for five minutes by hand, dusting lightly with flour as needed, if it gets too sticky (dough will be slightly tacky, but shouldn't outright stick to your hands).
2
Transfer dough to a well oiled large bowl. Cover with plastic wrap and set in a warm place to proof until doubled in size, about 2 hours.
3
Prepare a medium bowl with melted butter. In another medium bowl whisk together brown sugar and cinnamon. Set aside. Coat a Bundt pan with cooking spray and set aside.
4
Use a fork to lightly dip each dough ball in the melted butter then roll in the brown sugar mixture. Layer the prepared balls in the Bundt pan, staggering the layers over the seams (this will allow the cake to bake into interlocking pieces). Cover tightly with plastic wrap and place in a warm place. Let rise until the dough balls come within a 1/2 inch of the top of the pan, about 30 minutes to 1 hour.
5
Move oven rack to the center position. Preheat oven to 350u00b0F. Unwrap the pan and place into the oven. Bake until the top is firm and a deep golden brown, about 30 minutes. Remove from oven and let the monkey bread cool in the pan for about 5 minutes.
6
While the monkey bread is cooling, prepare the glaze: in a medium bowl whisk together confectioners sugar, milk, and vanilla (you can add an additional splash of milk to thin the glaze, if desired.) Invert the pan over a serving plate. Let monkey bread cool an additional 10 minutes then pour glaze over the top allowing it to drizzle down the sides. Serve immediately. Store the leftovers (if you have any!) covered in an airtight container. It's best warm, but it will keep for up to a day.

1231

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup warm water, divided, 2 tablespoons plus 1 teaspoons sugar, divided, 1 tablespoon instant (powdered) yeast, 3 cups (12.75 ounces) bread flour, and more.

Yes, Challah Monkey Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Challah Monkey Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions