Monkey Bread Recipe

Name: Monkey Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 envelopes active dry yeast; 1/3 c. very warm water; 1/3 c. instant nonfat dry milk; 1/2 c. sugar; 1 tsp. salt; 4 Tbsp. melted butter (lukewarm); 2 eggs; 4 1/2 to 5 c. flour; 1 c. currants or raisins; 3/4 c. chopped pecans; 1 1/2 c. dark brown sugar; 1/3 c. evaporated milk or cream; 2 Tbsp. corn or maple syrup; 5 Tbsp. butter

Servings: persons

2 envelopes active dry yeast
1/3 c. very warm water
1/3 c. instant nonfat dry milk
1/2 c. sugar
1 tsp. salt
4 Tbsp. melted butter (lukewarm)
2 eggs
4 1/2 to 5 c. flour
1 c. currants or raisins
3/4 c. chopped pecans
1 1/2 c. dark brown sugar
1/3 c. evaporated milk or cream
2 Tbsp. corn or maple syrup
5 Tbsp. butter

1
Dissolve yeast in 1/3 cup of water.
2
Mix remaining water with powdered milk, sugar and salt.
3
Pour over the dissolved yeast. Stir in the melted butter.
4
Beat in 2 eggs.
5
Stir the dough out onto a floured surface and clean the bowl.
6
Knead the dough for 6 to 8 minutes, adding flour as necessary, until it is smooth and bouncy.
7
Grease the bowl and return dough to it.
8
Cover it with plastic wrap and let it rise in a warm place for about an hour until it doubles in size.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 envelopes active dry yeast, 1/3 c. very warm water, 1/3 c. instant nonfat dry milk, 1/2 c. sugar, and more.

Yes, 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.

Monkey Bread

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