Martha Stewart'S Monkey Bread Recipe

Name: Martha Stewart'S Monkey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable shortening; 1/4 cup warm water; 1 1/2 cups granulated sugar; 1 tablespoon yeast; 3 1/2 cups warm milk; 1 teaspoon salt; 1 large egg; 4 1/4 cups all-purpose flour; 8 tablespoons unsalted butter, melted; 3 1/2 cups firmly packed light-brown sugar; 2 teaspoons ground cinnamon; 1/2 cup pecans, coarsely chopped; 1/4 cup milk; 2 cups powdered sugar

Servings: persons

2 tablespoons vegetable shortening
1/4 cup warm water
1 1/2 cups granulated sugar
1 tablespoon yeast
3 1/2 cups warm milk
1 teaspoon salt
1 large egg
4 1/4 cups all-purpose flour
8 tablespoons unsalted butter, melted
3 1/2 cups firmly packed light-brown sugar
2 teaspoons ground cinnamon
1/2 cup pecans, coarsely chopped
1/4 cup milk
2 cups powdered sugar

1
Lightly coat a 10-inch Bundt pan and a medium bowl with (extra) shortening and set aside. Place warm water and a pinch of sugar in small bowl. Sprinkle with yeast, stir and leave to dissolve 5 minutes.
2
Place shortening, milk, sugar, salt and egg in another bowl. Add yeast mixture to shortening mixture and beat with electric mixture fitted with dough hook until combined.
3
Slowly add flour, then knead with dough hook 1 minute. Transfer dough to greased bowl and leave to rise, covered with cling film, 20 minutes.
4
For brown sugar coating, place melted butter in a bowl. In another bowl, combine sugar, cinnamon and nuts. Sprinkle Tbsp of this mixture into prepared Bundt pan.
5
Cut dough into 1/2 inch pieces. Roll into balls. Coat dough balls in butter, then sugar mixture and place in prepared Bundt pan until all dough is used up. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour.
6
Preheat oven to 350 degrees F. Bake 30-35 minutes. Leave to cool in pan 15 minutes, then invert onto serving plate and cool 20 minutes more.
7
For icing, in a small bowl, combine milk and icing sugar and stir until smooth. Drizzle over bread, to serve.

2195

kcal

Calories

Fat

436

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

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 14 ingredients. The key ingredients include: 2 tablespoons vegetable shortening, 1/4 cup warm water, 1 1/2 cups granulated sugar, 1 tablespoon yeast, and more.

Yes, Martha Stewart'S Monkey Bread falls under the Soups & Stews 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!

Martha Stewart'S Monkey Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions