Homemade Monkey Bread with toasted hazelnuts is going to be a huge hit – with the addition of the warm spice, nutmeg, granulated sugar, and brown sugar, this monkey bread is worth the rise time!
- 1 cup whole milk
- 1/4 cup water
- 3 Tablespoons butter
- 1/4 cup granulated sugar
- 1 packet yeast (2 1/2 teaspoons)
- 3 1/4 cups flour (additional as needed – no more than 1/4 c.)
- 2 teaspoons salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 Tablespoon butter, softened for pan
- 10 Tablespoons butter, melted
- 1/2 cup hazelnuts
- In a small saucepan, heat milk, water, and butter to 110°F. Remove from heat and stir in sugar and yeast until combined. Set aside for 5 minutes.
- In the meantime, combine 3 1/4 cups flour and salt in the bowl of a stand mixer with a bread hook. Slowly stir in milk mixture. Increase the speed and continue mixing for 6-7 minutes until dough is smooth. Scrape the sides of the bowl as needed. If the dough is super sticky, add more flour, 1 Tablespoon at a time, until tacky, but not overly sticky.
- Coat a large bowl with a tiny bit of oil, toss in dough, cover with a tea towel, and set in a warm place. Let rise until doubled, approximately 1 to 1.5 hours. To speed up the rising process, pre-heat the oven to 200°F, turn it off, and then place your bowl in the warmed oven for rising.
- Mix together brown sugar, granulated sugar, cinnamon, and nutmeg. Set aside. Butter a bundt pan with softened butter. Place remaining melted butter in a bowl. Sprinkle 2-3 teaspoons of the cinnamon-sugar mixture and 1-2 teaspoons butter into bottom of bundt pan.
- Punch down dough and gently remove from bowl. Roll out into a 14×10 inch rectangle (does not have to be exact at all!). Cut into 56 pieces. Roll into a ball, dip into melted butter, letting the excess drip off, and roll into sugar mixture. Place in the bundt pan, stagger them around the pan evenly. Once all balls are formed and placed in bundt pan, drizzle 2-3 teaspoons of cinnamon-sugar mix and butter around. Be sure not to add too much extra butter, or your caramel with be separated with excess butter.
- Cover bundt pan with a tea towel, and again let rise for 1 – 1.5 hours in a warm environment (use the oven method again if desired).
- Meanwhile, toast hazelnuts in a small skillet over medium heat for approximately 5 minutes, until fragrant. Chop into small pieces.
- Pre-heat oven to 350°F (remove bundt pan if you were letting them rise in there). Once bread as risen (it should almost double again), bake for 30-35 minutes until bubbly and pieces are golden brown, crispy on the top, and pull apart from each other. Let sit for 3-5 minutes (no longer) and invert onto a large plate. Top with toasted hazelnuts and serve warm.
If you don’t have a stand mixer, you can use a wooden spoon to combine the wet and dry ingredients for the dough, and continue to knead by hand for 10-12 minutes.
You can make the dough the night before, and put it in the fridge for the first rise. Then, in the morning, take it out, let it come to room temperature enough to be able to roll out and form into the balls. Continue on with recipe for the second rise.
- Category: Breakfast