Christmas Comes But Once a Year, and so does Monkey Bread
A couple of years ago we had a bring a work pot-luck Christmas lunch. One of the staff members (from a Southern US state) brought in what she described as overnight bread, and what she said her family called Monkey Bread. They had it every Christmas morning.
I can see why you'd choose to have it perhaps just once a year, it's very rich and very sweet, and contains no fibre whatsoever. But very very tasty! For the last couple of years, Jeff and I have incorporated her tradition into ours. This year, we did the same.
After Christmas Eve at Jeff's oldest brother's house, and just before we went to bed, we did the minor initial assemblage for the bread. In the morning we (and when I say we, I really mean Jeff) got out of bed and popped the tray into the oven. Cue amazing smells and Monkey Bread came again this Christmas.
Overnight Monkey Bread
You'll need a non-stick bundt pan, and a serving platter that is a couple of inches wider in diameter than the bundt pan. You'll also need a pyrex or other microwave safe item for melting butter, and a mixing bowl.
Ingredients:
Package of frozen yeast rolls (the small frozen lumps, you'll need about 20-25)
1 package of vanilla pudding mix NOT instant
4 oz butter, melted
1/2 - 3/4 cup brown sugar
Optional - walnuts and raisins (We didn't use them this year, but I could see how they'd be good)
Method:
Christmas Eve.
Combine the brown sugar and pudding mix together.
Put half of the yeast rolls into the bundt pan, pour half of the butter over the dough, and half of the brown sugar pudding mix.
Place the remaining rolls into the pan, pour remaining butter and sugar.pudding mixture over the rolls.
Cover the tea towel, and sit in a warm (not too warm!) place overnight.
Christmas Morning
Marvel at the effect of yeast and warmth.
Get a little unnerved at the sheer boisterousness of the yeast.
Preheat oven to 350 and place a cookie sheet under the bundt pan. Uncover the rolls and bake for 25 to 30 minutes.
Flip out onto the platter as soon as you can (without burning, but not leaving to set either) , and proceed to eat.
Jeff thinks it could be improved by basting all of the rolls individually before sprinkling the brown sugar/pudding mixture on top, so it'll cling to everything evenly.
Something to try next year. With the nuts and the raisins too.
I can see why you'd choose to have it perhaps just once a year, it's very rich and very sweet, and contains no fibre whatsoever. But very very tasty! For the last couple of years, Jeff and I have incorporated her tradition into ours. This year, we did the same.
After Christmas Eve at Jeff's oldest brother's house, and just before we went to bed, we did the minor initial assemblage for the bread. In the morning we (and when I say we, I really mean Jeff) got out of bed and popped the tray into the oven. Cue amazing smells and Monkey Bread came again this Christmas.
Overnight Monkey Bread
You'll need a non-stick bundt pan, and a serving platter that is a couple of inches wider in diameter than the bundt pan. You'll also need a pyrex or other microwave safe item for melting butter, and a mixing bowl.
Ingredients:
Package of frozen yeast rolls (the small frozen lumps, you'll need about 20-25)
1 package of vanilla pudding mix NOT instant
4 oz butter, melted
1/2 - 3/4 cup brown sugar
Optional - walnuts and raisins (We didn't use them this year, but I could see how they'd be good)
Method:
Christmas Eve.
Combine the brown sugar and pudding mix together.
Put half of the yeast rolls into the bundt pan, pour half of the butter over the dough, and half of the brown sugar pudding mix.
Place the remaining rolls into the pan, pour remaining butter and sugar.pudding mixture over the rolls.
Cover the tea towel, and sit in a warm (not too warm!) place overnight.
Christmas Morning
Marvel at the effect of yeast and warmth.
Get a little unnerved at the sheer boisterousness of the yeast.
Preheat oven to 350 and place a cookie sheet under the bundt pan. Uncover the rolls and bake for 25 to 30 minutes.
Flip out onto the platter as soon as you can (without burning, but not leaving to set either) , and proceed to eat.
Jeff thinks it could be improved by basting all of the rolls individually before sprinkling the brown sugar/pudding mixture on top, so it'll cling to everything evenly.
Something to try next year. With the nuts and the raisins too.