I’m Obsessed: Monkey Bread – Old School is New Again

April 11, 2011

KITCHEN


Photo via Sea Salt and Pepper

Years ago in our small kitchen there was an oddly shaped, sticky and sweet baked confection placed in front of me. It smelled of cinnamon and sugar and toffee and was whimsically shaped with what appeared to be syrupy bubbles stuck together.

I was mesmerized.

I was smitten.

I was so full.

Hard to believe I’d forgotten about Monkey Bread all these years. Other cakes and pies and sweets distracting me along the way. Oh, the sexy lure of pastry and cream and brulee. They are terrible mistresses.

But a trip to Las Vegas, of all things, has reminded me of a first sweet love. The genius chef, Tom Colicchio and his powerhouse eatery Craftsteak have resurrected the Monkey Bread – elevated it. I haven’t cracked his scratch recipe, but I remember my original one. Be sure, my friends, there is HIGH RESEARCH being conducted in this here kitchen.

MONKEY BREAD

Ingredients

3 cans Buttermilk Biscuits (Organic preferred, non-flaky) 8-10 per can
1 cup sugar (organic preferred)
2-3 teaspoons cinnamon (organic preferred)
2 sticks of butter (organic preferred)
1/2 cup brown sugar (organic preferred)

Bundt pan
1 gallon Ziploc bag

Preparation

Preheat the oven to 350 degrees

In the 1 gallon Ziploc bag, combine 1 cup of sugar and 2-3 teaspoons of cinnamon. Close the bag and mix evenly.

Cut each biscuit into quarters. Once all are cut, drop all quarters into the Ziploc bag, seal tightly and shake vigorously. Make sure all the pieces are coated nicely with cinnamon sugar and then stack them up evenly in the bundt pan.

Melt the two sticks of butter in a saucepan over medium-high heat. Add the brown sugar and stir several minutes until both are combined nicely. The sugar will melt into the butter and become one color. Once this is accomplished, pour the butter and sugar liquid directly over the biscuit pieces in the bundt pan.

Place the bundt pan on a cookie sheet and into the oven. The cookie sheet will catch any vigorous bubbling overflow and save your oven bottom.

Bake for 35-40 minutes or until the crust is a deep brown – like a molasses color.

Remove from oven and let cool 15-20 minutes. Invert onto a platter and maintain calm. It will be hard, I know. But try. You’ll need to have enough control to scoop some ice cream onto the plate to accompany the bubbles of love.


Photo via Crafty Kitchens

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2 Responses to “I’m Obsessed: Monkey Bread – Old School is New Again”

  1. betsy Says:

    I am, most definitely, drooling over this. I love monkey bread! It reminds me of growing up in the South.

    Reply

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