Yes indeed friends it is time for Monkey bread!
First I want you to know that only one monkey is included with each recipe.
So don’t ya’ll feel bad making it there’s plenty of the little swingin’ critters to go around.
No animals, including monkeys, dogs or squirrels are harmed in the preparation of Monkey Bread.
Why it’s called Monkey Bread you ask????
Well even a monkey could make it and it still comes out good.
The taste? Sinful! Just sinful.
You can find other easier recipes using pre-made buttermilk biscuits but they aren’t as good as this recipe. Cutting corners just isn’t worth it sometimes!
Now get to it.
Ingredients: In a large bowl mix
2 packets active dry yeast (5 teaspoons)
2 cups warm water
Let sit for 5-10 minutes until foamy.
This is called proofing the yeast.
Once it is foamy add in:
6 cups of flour
2 teaspoon ground cinnamon
2 teaspoon kosher salt
1/2 cup sugar
4 tablespoons softened margarine or butter
Mix together with a large spoon:
Then knead for 10 minutes by hand either in the bowl or on a floured surface.
Let dough rise for 45 minutes or until double in bulk.
In the meantime, in a saucepan warm:
2 cups margarine or butter
2 cups brown sugar
Add in up to 2 cups of raisins and 1 cup of chopped walnuts or pecans
When dough has risen knead it for a couple of minutes.
Cut it into small chunks.
Dip the pieces into the margarine sugar and drop them into a cake or bundt pan.
Let rise for 25 minutes.
Bake at 375 F (190 C) for 20-25 minutes or until golden brown.
While still warm turn over on a serving plate.
Pull apart to eat!
Monkey out now friends.
This is gmom.