Eggnog Monkey Bread
Looking for an indulgent winter breakfast AND a way to use up that extra eggnog from the holidays? Look no further than this deliciously-spiced Eggnog Monkey Bread from Chef Patty Mastracco. It won't last long.
Ingredients
Basic Sweet Bread
- ¼ cup lukewarm water
- 1 packet active or instant dry yeast (2¼ teaspoons)
- 1¼ cups Crystal Eggnog
- ⅓ cup sugar
- ¼ cup Crystal unsalted butter, softened
- 1 egg
- 4-4½ cups flour, plus extra for kneading
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
Cinnamon Sugar Coating:
- ⅔ cup Crystal unsalted butter, melted
- 1 cup brown sugar
- 1 cup sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground cloves (optional)
- ½ teaspoon nutmeg (optional)
- ¾ cup chopped walnuts
Products used
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Eggnog
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Butter
Directions
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Step 1
Place water in a large mixer bowl and sprinkle yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Beat in eggnog, sugar, butter and egg. Beat in half the flour until mixture is smooth. Add remaining flour, salt and cinnamon a little at a time, mixing until a smooth dough forms.
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Step 2
Knead by hand or with a mixer using a dough hook for 5 minutes or until dough is smooth and elastic.
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Step 3
Shape into a ball and place in a lightly buttered bowl; cover and let rise in a warm spot for at least 2 hours or until dough has doubled in size. Punch dough down and knead several times. -
Step 4
Coat a bundt pan with cooking spray. Break dough into 1-inch pieces.
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Step 5
Stir together sugars, cinnamon, cloves and nutmeg. Working with a few pieces at a time, roll dough balls in melted butter, then in sugar mixture.
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Step 6
Place in bundt pan, layering in walnuts as you go. Drizzle with any remaining butter and sprinkle with any remaining sugar. Cover and let rise in a warm spot for 1 hour or more or until very puffed.
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Step 7
Preheat oven to 350°F. Bake for 30 to 35 minutes or until cooked through.
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Step 8
Let cool slightly, then place a plate on top and carefully flip over; remove the pan. Serve warm.
Recipe from Patty Mastracco of idofood.com.
