Among my family and friends, I have a bit of a reputation. Some call me the Pinterest queen. Fair enough, considering that I have pinned approximately 2,000 food recipes. Needless to say, I’ve dabbled in the world of Pinterest and have gave several recipes a go. Some were Pinterest fails. Others have become staples in my weekly and monthly meal plans. Although monkey bread is a meal almost anybody can make – whether avid bakers or novices experimenters – some rounds fare better than others. In the beginning of my baking adventures, I distinctly remember attempting a new recipe – only to fail. The sight of disjointed monkey bread balls is no laughing matter. So I’ve outlined the important elements of almost any monkey bread recipe that keep your dough balls together from mixing bowl to oven.
Most successful monkey bread recipes have this one, basic combination in common: a brown sugar and butter. This is the mixture that you’d pour over the raw, but shaped dough balls prior to placing the bundt pan in the oven. The liquid mixture is absorbed by the dough during the 30-45 minute baking period – causing the bread components to stick together as if held by glue.
It’s also vital to the quality of your monkey bread that you grease the bundt pan. Typical options include butter or oil. By greasing the pan, you are ensuring that the top layer of the monkey bread won’t stick to the pan after you turn it over onto a plate.
If your dough is too rough after rising, you may not end up with a monkey bread that sticks together well. My failures have almost always been attributed to a tough and chewy dough. If you aren’t confident in your dough-producing skills, I would suggest opting for pre-packaged dough and alleviating that concern altogether.