College life is a lot like eating monkey bread. As soon as you finish one assignment (or piece), you find another in your hands, then another, and then a few more. The obvious difference being that one is more delicious than the other. I mean like 1,000,000x more delicious.
I've been meaning to tackle monkey bread for a while, but I barely have anytime to just relax or even make myself a descent meal this semester. Terrible. But I promised myself two things come spring break: do nothing school related and EAT. Rest assured I have accomplished the latter with flying colors.
I made the batter the night before (11pm to be exact, because normal people decide to bake at the hour of night, right?) and put it in the fridge to pop in the oven the next morning. Which probably wasn't the best decision because the sugar dissolved leaked out of the pan a bit, but it wasn't too bad, and I'd rather eat it raw than see that work go to waste.
Oh, and college living has made me the frugal queen. I am both proud and ashamed of this fact. (Note: Do not eat 2 week old chili... No matter how desperate you are)
It turned out better than I expected and is worth every minute spent making it.
I may, or may not have eaten a fourth of this. Yay for Spring Break!
Cinnamon Sugar Monkey Bread (Lighter version)
adapted from
Cooking Light
4 cups all-purpose
flour
1 tsp salt
1 package quick-rise yeast (about 2 1/4
teaspoons)
1 cup very warm fat-free milk (120° to 130°)
1/4 cup
very warm orange juice (120° to 130°)
1/4 cup honey
2 tbsp butter,
melted
Cooking spray
1/2 cup granulated sugar
1/2 cup packed
brown sugar
2 tsp ground cinnamon
4 1/2 tbsp fat-free milk, divided
2
tbsp butter, melted
1/2 cup powdered sugar
1 tbsp 1/3-less-fat
cream cheese
2-3 tbsp fat-free
milk
1 tsp vanilla extract
Combine flours,
salt, and yeast in the bowl of a large bowl or stand mixer with dough hook
attached; mix until combined. Slowly add milk, juice, honey, and 2 tablespoons
butter; mix dough and knead for about 8 minutes or until smooth and elastic.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (in an OFF oven), free from drafts, 1 hour
or until doubled in size. (Gently press two fingers into dough. If indentation
remains, the dough has risen enough.)
Combine granulated
sugar, brown sugar, and cinnamon in a shallow dish. In another shallow dish,
combine 3 tablespoons milk and 2 tablespoons butter in a, stirring with a
whisk.
Spray a 12-cup Bundt
pan coated with cooking spray. Punch dough down; divide into 8 equal
portions. Working with one portion at a time (cover remaining dough to prevent
drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces,
shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning
to coat, and roll in sugar mixture. Layer balls in Bundt pan. Repeat procedure
with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until
almost doubled in size. (If rising in oven, be sure to remove before
preheating!)
Preheat oven to 350°.
Bake at 350° for 25
minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside
down on top of bread; invert onto plate.
For the glaze, combine powdered sugar, milk, cream
cheese, and vanilla in a small bowl, stirring with a whisk. Microwave at HIGH
20 seconds or until warm. Drizzle over bread.
