Home > Monkey Bread Recipes > Coffee Ring
This is a rich monkey bread (or bubble bread) and is best consumed with hot, strong coffee, preferably around the kitchen table, with family and friends. The recipe will make two coffee rings, or one ring and a recipe of pecan rolls or sticky buns.
Coffee Ring
2 tablespoons instant yeast
1/2 cup + 1 tablespoon sugar
1 teaspoon salt
7 cups King Arthur Unbleached All-Purpose, or 6 cups all-purpose and 1 cup King Arthur 100% White Whole Wheat Flour
1 cup water
1 cup milk
6 tablespoons butter or margarine
3 eggs
Coating
2 cups nuts, your choice
2 cups sugar
1 cup (2 sticks) butter or margarine
Directions:
In a large bowl, whisk together the yeast, 1/2 cup + 1 tablespoon sugar, salt and 2 cups of the flour. Set aside.
In a saucepan set over medium heat, warm the water, milk, and 6 tablespoons butter or margarine to 125°F to 130°F (comfortably warm). Add this to the flour mixture and beat till well-combined. Beat in the eggs, one at a time, then add the remaining flour to form a soft dough. Turn the dough out onto a lightly floured surface and knead for several minutes (or knead with an electric mixer), then place it in a buttered bowl, cover, and set aside to rise till doubled in bulk, 1 1/2 to 2 hours.
While the dough is rising, chop the nuts finely (or process in a food processor) and combine them with the 2 cups of sugar. Set aside.
Punch down the dough, and divide it into pieces the size of a small meatball, or ping-pong ball. Roll half the pieces in the melted butter or margarine, then roll all of the pieces in the sugar-nut mixture. Butter two plain tube pans, monkey bread pans, or angel food pans, and sprinkle the bottom of each pan with some of the sugar-nut mixture; or use candied cherries, or dried/candied fruit of your choice, and a bit of brown sugar. Or, use one tube pan, and place the rest of the dough in a buttered deep-dish pizza pan or cake pans.
Place the dough balls in the tube pan in layers; you’ll have 2 to 3 layers of dough, and the pan will be 1/3 to 1/2 full. Cover the pan, and allow the dough to rise in a warm place till just about doubled in bulk, about 1 hour.
Bake the bread in a preheated 375°F oven for 35 to 40 minutes, or until it’s golden brown. Remove it from the oven, and let it cool for 10 minutes before turning it out onto a waxed paper-lined wire rack to cool completely. Enjoy!
Source:©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
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