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Overnight Monkey Bread

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Overnight Monkey Bread

Overnight Monkey Bread

This recipe serves 12. One portion of this dish contains about 7g of protein, 29g of fat, and Head to the store and pick up butter, ground rosemary, ground rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes about 11 hour and 50 minutes.

Instructions

1
Watch how to make this recipe.
2
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter and buttermilk.
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ButtermilkButtermilk
Egg YolkEgg Yolk
EggEgg
ButterButter
DoughDough
SugarSugar
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Stand MixerStand Mixer
WhiskWhisk
BowlBowl
3
Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.
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All Purpose FlourAll Purpose Flour
YeastYeast
SaltSalt
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WhiskWhisk
4
Remove the whisk attachment and replace with a dough hook.
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DoughDough
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WhiskWhisk
5
Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl.
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DoughDough
All Purpose FlourAll Purpose Flour
Cooking OilCooking Oil
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BowlBowl
6
Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
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DoughDough
Cooking OilCooking Oil
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BowlBowl
7
In a small saucepan over medium heat, combine the 8 ounces of unsalted butter, brown sugar, rosemary, and raisins. Cook, stirring occasionally, until the butter is melted and the sugar is dissolved.
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ButterButter
Brown SugarBrown Sugar
RosemaryRosemary
RaisinsRaisins
SugarSugar
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Sauce PanSauce Pan
8
Pour half of the topping into the bottom of 2 bundt pans and set aside. Cover and store the other half of the topping in the refrigerator until the next morning.
9
Place the melted butter and rosemary for the coating in a medium shallow bowl and stir to combine. Once the dough has risen, turn out onto a lightly floured surface. Portion the dough into 1-ounce pieces; roll each piece into a ball. (You should have approximately 36 balls.)
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RosemaryRosemary
ButterButter
DoughDough
RollRoll
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BowlBowl
10
Roll the balls in the melted butter and rosemary.
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RosemaryRosemary
ButterButter
RollRoll
11
Divide the balls evenly between the 2 bundt pans. Cover with plastic wrap and place in the refrigerator overnight or up to 16 hours.
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WrapWrap
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Plastic WrapPlastic Wrap
12
Remove the bread from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the bread. Close the oven and let the bread rise until slightly puffy looking, 20 to 30 minutes. Once the bread has risen, remove it and the shallow pan of water from the oven.
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BreadBread
WaterWater
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OvenOven
Frying PanFrying Pan
13
Preheat the oven to 350 degrees F.
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OvenOven
14
Once the oven is ready, place the bread on the middle rack and bake until slightly golden on top, approximately 25 to 30 minutes, or until the internal temperature reaches 190 degrees F on an instant-read thermometer.
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BreadBread
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Kitchen ThermometerKitchen Thermometer
OvenOven
15
Place the remaining topping in a small saucepan and set over medium heat. Reheat until the mixture is pourable, approximately 5 minutes. Fifteen minutes into baking, pour the remaining topping over the bread, and finish cooking. Cool on a wire rack for 5 minutes, then invert onto a platter or cutting board.
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BreadBread
Equipment you will use
Cutting BoardCutting Board
Wire RackWire Rack
Sauce PanSauce Pan
16
Serve immediately.
DifficultyExpert
Ready In11 hrs, 50 m.
Servings12
Health Score3
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesBread
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