Apple Cinnamon Monkey Bread Sundaes
I posted Taco Pockets recently and told you that I'd be posting a way to use part of your yeast dough to make a simple dessert. Here ya go!
This "recipe" is a method of dolling up leftover dough to make Apple Cinnamon Monkey Bread Sundaes. Using this little technique, you can save some dough from any dinner recipe (pizza pockets? taco pockets? yeast rolls/breads?) and create a dessert to enjoy at the end of the meal with no extra fuss. Even if you only have a small amount of leftover dough, you can bake your monkey bread in the wells of a cupcake pan and serve the warm, gooey pieces over vanilla bean ice cream! Enjoy :)
Apple Cinnamon Monkey Bread Sundaes (using leftover yeast dough!)
Recipe by: Bits and pieces adapted from What's Cookin', Chicago?, All Recipes
Yield: depends on your leftover dough
To make Apple Cinnamon Monkey Bread with leftover dough, grab:
-Leftover yeast dough* that has already completed one rise. Maybe you used the first half for some Taco Pockets? You sly devil, you.
-Sauce: You can use 1/2 cup (1 stick) melted butter mixed with 1 cup brown sugar to form a caramelly sauce. For more apple flavor, you could also try mixing 1/2 cup butter and 1/2 cup brown sugar over the stove, removing it from heat, and adding 1/2 cup apple butter.
-Cinnamon and sugar mixture: 1/2 cup sugar whisked together with 1 1/2 teaspoons cinnamon.
-Melted butter: about 1/2 cup.
-Apples: 1 peeled, cored, and chopped apple (or more if you have lots of leftover dough)
-Nuts: about 1 cup of chopped nuts like pecans or walnuts. I chose pecans because I love them.
Then do this:
Set up each of your items in a row to form an assembly line: an apple station, a melted butter station, a cinnamon/sugar station, and then a greased bundt pan (or greased cupcake pan if you only have a bit of leftover dough). Set your sauce and nuts to the side for now.
With floured fingers, take a ping-pong-ball-sized pinch of leftover yeast dough (you can change this to smaller pinches if you're baking in a cupcake pan). First, place some apples in the middle of the ball of dough and pinch the dough closed around them. Then drop the dough ball in melted butter, tossing gently to coat with a fork. Next, drop it in the cinnamon and sugar mixture and toss gently to coat (use a separate fork in this bowl). Drop your coated dough ball in the greased pan.
Once you have a single layer covering the bottom of the pan you're using, spoon a layer of sauce over the dough balls and sprinkle on a layer of nuts. Continue pinching, filling, and coating dough balls to form another layer, and then spoon sauce and sprinkle nuts over this, too. Keep going until you've used all your dough.
When you've used all of your dough, distribute a last bit of sauce and nuts over the top. Cover the pan with plastic wrap and let the dough rise for about an hour in a draft-free place. In the meantime, preheat the oven to 350 degrees F. When risen, bake the bread for 20-35 minutes (this can vary depending on the size of your dough balls and the size pan you used, but look for a dark golden brown color on top. If you take it out when it's just golden brown, it'll likely still be raw inside, so let it get dark.) Let cool in the pan for 5 minutes and then invert onto a plate (or pick out the monkey bread pieces with a fork like I did, to serve over vanilla bean ice cream!)
*Note: You can use this technique with canned biscuit dough, too -- just cut out the rise time.
To see evidence that I can nurse a grudge for 15 years, read about how neurotic I was as a middle schooler, and see more Apple Cinnamon Monkey Bread Sundae pictures, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, bakebakebake
This "recipe" is a method of dolling up leftover dough to make Apple Cinnamon Monkey Bread Sundaes. Using this little technique, you can save some dough from any dinner recipe (pizza pockets? taco pockets? yeast rolls/breads?) and create a dessert to enjoy at the end of the meal with no extra fuss. Even if you only have a small amount of leftover dough, you can bake your monkey bread in the wells of a cupcake pan and serve the warm, gooey pieces over vanilla bean ice cream! Enjoy :)
Apple Cinnamon Monkey Bread Sundaes (using leftover yeast dough!)
Recipe by: Bits and pieces adapted from What's Cookin', Chicago?, All Recipes
Yield: depends on your leftover dough
To make Apple Cinnamon Monkey Bread with leftover dough, grab:
-Leftover yeast dough* that has already completed one rise. Maybe you used the first half for some Taco Pockets? You sly devil, you.
-Sauce: You can use 1/2 cup (1 stick) melted butter mixed with 1 cup brown sugar to form a caramelly sauce. For more apple flavor, you could also try mixing 1/2 cup butter and 1/2 cup brown sugar over the stove, removing it from heat, and adding 1/2 cup apple butter.
-Cinnamon and sugar mixture: 1/2 cup sugar whisked together with 1 1/2 teaspoons cinnamon.
-Melted butter: about 1/2 cup.
-Apples: 1 peeled, cored, and chopped apple (or more if you have lots of leftover dough)
-Nuts: about 1 cup of chopped nuts like pecans or walnuts. I chose pecans because I love them.
Then do this:
Set up each of your items in a row to form an assembly line: an apple station, a melted butter station, a cinnamon/sugar station, and then a greased bundt pan (or greased cupcake pan if you only have a bit of leftover dough). Set your sauce and nuts to the side for now.
With floured fingers, take a ping-pong-ball-sized pinch of leftover yeast dough (you can change this to smaller pinches if you're baking in a cupcake pan). First, place some apples in the middle of the ball of dough and pinch the dough closed around them. Then drop the dough ball in melted butter, tossing gently to coat with a fork. Next, drop it in the cinnamon and sugar mixture and toss gently to coat (use a separate fork in this bowl). Drop your coated dough ball in the greased pan.
Once you have a single layer covering the bottom of the pan you're using, spoon a layer of sauce over the dough balls and sprinkle on a layer of nuts. Continue pinching, filling, and coating dough balls to form another layer, and then spoon sauce and sprinkle nuts over this, too. Keep going until you've used all your dough.
When you've used all of your dough, distribute a last bit of sauce and nuts over the top. Cover the pan with plastic wrap and let the dough rise for about an hour in a draft-free place. In the meantime, preheat the oven to 350 degrees F. When risen, bake the bread for 20-35 minutes (this can vary depending on the size of your dough balls and the size pan you used, but look for a dark golden brown color on top. If you take it out when it's just golden brown, it'll likely still be raw inside, so let it get dark.) Let cool in the pan for 5 minutes and then invert onto a plate (or pick out the monkey bread pieces with a fork like I did, to serve over vanilla bean ice cream!)
*Note: You can use this technique with canned biscuit dough, too -- just cut out the rise time.
To see evidence that I can nurse a grudge for 15 years, read about how neurotic I was as a middle schooler, and see more Apple Cinnamon Monkey Bread Sundae pictures, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, bakebakebake