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Pointless Monkey Bread Baking Contest!

chat contest baking recipe recipes

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#1 Doc


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Posted 02 August 2015 - 11:18 PM

So, Hlynn and I were in the chat room chatting about how often we've watched the Cash Video monkey bread recipe lately, and we figured there should be some sort of baking contest. Hlynn had a really awesome shortcut tip for monkey bread and I have a few ideas up my sleeve for a vegan and slightly lower carb healthy monkey bread modification too. I figure we should have ourselves a contest right here. Head on over to Cash Videos to see the basic recipe. Post a photo of you with your finished monkey bread this month and include your personalized recipe tweaks/hacks in the body of your post. I don't really have any prize to give you except maybe one of your dragons can beat up one of my dragons if you like. Hlynn and I are hoping that benevolent TT admins might happen upon this thread and bestow dragon scales to enthusiastic participants. Let's share our Jango monkey bread, y'all!
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#2 Treasurer



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Posted 03 August 2015 - 10:11 AM

Haha.  Sure.  But only because monkey bread is delicious.  Post a picture of yourself with your completed recipe and a piece of paper with your TT ID# on it and I'll credit you with 20 dragon scales.  Ends August 15th.
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#3 forestfreebies


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Posted 03 August 2015 - 12:32 PM

Ooh, this sounds fun! I'm in. :D

#4 hlynn



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Posted 04 August 2015 - 08:09 PM

I am so in!!! love that a fun chat convo is now a contest!!!!!

#5 Doc


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Posted 04 August 2015 - 09:55 PM

Sweeeeeet!  My dough is chilling in the freezer right now, y'all. It is about to be all Jango-licious up in this house this week!
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#6 Doc


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Posted 06 August 2015 - 02:37 PM

Photo: http://i844.photobuc...zpsgufjjfwh.jpg

Jango Monkey Bread Recipe:

This recipe is vegan and lowER carb (still pretty high carb) if you leave the syrup topping as optional. I am vegan and my husband is low carb, so we do crazy recipes a lot. With topping this recipe is 269 calories per serving with 7g of protein! I made it in a muffin pan in order to make 12 servings. The kids absolutely loved this. We were going to save some for daddy but it is all gone now. Which is fine because I couldn't compromise on any more carbs!

Ahead of time, soak raisins in rum. Make and chill dough ahead of time.

Dough recipe:
1/2 cup coconut flour
2 tbs vital wheat gluten
2.75 cups chickpea flour cheap at your local Indian grocery
1/4 cups almonds soaked and ground in the blender or pre-ground almond flour
(OR SUBSTITUTE FOR ALL ABOVE: 2 cups all-purpose flour 1 cup whole-wheat flour)

1 teaspoon salt
2 1/4 teaspoons yeast proofed in 1 cup very warm water
1 tbs lemon juice
1 banana blended
1 apple blended or applesauce
1 teaspoon vanilla extract
2 tsp baking soda
1/4 tsp nutmeg
¼ cup rum raisins

Sugar coating:
2 teaspoons cinnamon
1 teaspoon ground ginger (gonna try this with fresh ginger and orange zest next time)
1 cup brown sugar
2 tablespoons Earth Balance buttery spread (I bet coconut oil would be amazing too)

Syrup topping:
1/4 cup honey (I used raw local honey because I'm a beekeeper)
2 tablespoons maple syrup

Edited by Doc, 06 August 2015 - 02:47 PM.

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#7 Otter_Pop



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Posted 08 August 2015 - 04:50 PM

Pic - http://i61.tinypic.com/25yygzt.jpg

My evaluation - Super yummy, but basically came out like cinnamon rolls, what's not to like?  I may need to change this up a bit and add some M&Ms or something.

My edits to the recipe - let the first resting period go twice as long then finish it without second resting period.  (not on purpose, crying baby, but it still worked).  Also, since I didn't use a bundt pan, I'd change the name to Monkey Brains Bread (you'll see when you look at the picture)

The Best Monkey Bread
Yield: Serves 6-8

Note: See below the recipe for instructions to make the dough without a stand mixer (i.e. by hand, you little pioneers!).
Brown Sugar Coating:
  • 4 tablespoons butter, divided, 2 tablespoons softened and 2 tablespoons melted
  • 1 cup milk, warm (about 110 degrees)
  • 1/3 cup water, warm (about 110 degrees)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 3 1/4 cups all-purpose flour, plus extra for work surface
  • 2 teaspoons salt
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons butter (1 stick), melted
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • Butter a Bundt pan with the 2 tablespoons softened butter. Use a pastry brush or a paper towel or anything that will really help get inside all of those nooks and crannies. Set aside.

  • In a large measuring cup, mix together the milk, water, melted butter, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook (see below for instructions to make the dough by hand). Turn the machine to low and slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. If you think the dough is too wet (i.e. having a hard time forming a cohesive mass), add 2 tablespoons flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet). Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours (alternately, you can preheat the oven to 200 degrees, turning it off once it reaches 200 degrees and place the covered bowl in the oven to speed up the rising time).

  • For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.

  • To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.

  • Roll each dough piece into a ball (it doesn't have to be perfect, just get it into a rough ball-shape). Working one at a time, dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.

  • Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy and they have risen 1-2 inches from the top of the pan, 1-2 hours (again, you can use the warm oven approach to speed this up).

  • Heat the oven to 350 degrees F (remove the pan from the oven if you placed it there to rise). Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

  • For the glaze, while the bread cools, whisk the confectioners' sugar and milk together in a small bowl until the mixture is smooth. Using a whisk, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.
Shamelessly stolen from here:

Edited by Otter_Pop, 08 August 2015 - 05:06 PM.

#8 forestfreebies


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Posted 09 August 2015 - 10:23 AM

Photo: http://imgur.com/9xz5lI3

I finally got around to making this today. Hurray! It was a fun experience.

I combined this recipe (http://www.therecipe...n-monkey-bread/) with this recipe (http://www.averiecoo...nkey-bread.html).

I had to make do with what I had around the house, so I did quite a bit of improvisation. I used water instead of milk. I didn't have yeast, so I used a recipe that called for Bisquick. I didn't have Bisquick, so I made my own. No eggs, either, so I made substitutes.  

It turned out more like a biscuity thing than a bready thing. It's something that I probably wouldn't serve guests, unless they were okay with my edible but weird baking.

However, it's lemony-sweet, which is the flavour I was going for. At least I got one thing right. ;)

#9 hlynn



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Posted 09 August 2015 - 08:52 PM

OK Guys, here's mine: Posted Image

So this one is Extra Lazy Monkey Bread...  I had NOTHING in the house to make bread dough, I'm ashamed to say that this time of year it better be grillable or I'm not cookin' it... so here goes:

1/2 cup (1 stick) melted butter
1 to 1 & 1/2 cups sugar
2 to 3 tsp cinnamon (I like it extra cinnamon-y!)

and... 2 cans grands biscuits.  (I know, don't judge, please- they were in the fridge...)

Grease Bundt or Tube pan well.
Preheat oven to 350.
Mix cinnamon with sugar in one bowl, and have melted butter in second bowl.
open your biscuits and lay out flat.
using a pizza cutter if you have one (I wasn't kidding when I said Lazy) cut your biscuits in quarters.
dip each quarter in butter and roll in sugar.
drop into pan lightly, trying to keep the level even.
when your are done, drizzle any leftover butter over the top and sprinkle with a little more sugar if you want.
bake at 350 for about 40 minutes.
Dump IMMEDIATELY when it comes out of the oven!

For glaze:
I use about a half to 2/3 cup of powdered sugar, a dash of vanilla extract, and add almond milk about a teaspoon at a time until it's the consistency I want. Drizzle on while hot.

alternate: (not sweet)

dip in butter and drop 1 layer in pan. sprinkle with powdered ranch dressing mix, bacon bits, and cheddar cheese as you are piling the dough in. you're welcome. :-)

#10 hlynn



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Posted 09 August 2015 - 08:59 PM

ok got mine up and looked at everyone else's... wow i'm ashamed! Y'all worked hard! Otter_Pop... yours is wow yummy looking! When It gets cool enough for me to cook again I'm going to find this thread!

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