This is probably one of the best things I have ever made. When I was younger I really liked going to get cinnamon raisin biscuits from Hardees- and this is like a million times better. This monkey bread is a little different from most recipes I’ve found. I tweaked the ingredients, including some apples with the raisins. I also left out the rum/brandy and used a rum flavoring instead. I don’t have any cooking alcohols (yet!). The only bad part about this recipe is the fact that it takes forever to finish.
- 1/4 oz of easy blend dry yeast (I got this in little packets at Food Lion.)
- 2 cups of bread flour
- 1 teaspoon of salt
- 1 tablespoon of sugar
- 1/2 cup of room temperature milk
- 1/2 cup of room temperature water
- 1 egg, beaten
- 1 teaspoon of rum flavoring (or 3 tablespoons of rum)
- 1/2 cup of raisins
- 1 granny smith apple- peeled, cored, and chopped
- 2 teaspoons cinnamon
- 1/2 cup of brown sugar
- 1 stick of melted butter
- Preheat the oven to 375°.
- Grease a bundt pan.
- Mix the yeast, flour, salt, and sugar in a large bowl. In the pile of flour, make a hole in the center.
- Mix the water, milk, and egg. Pour this mixture into the hole in the middle of the flour mixture.
- Grease hands and mix this together to make a soft dough. After mixing, dump the dough onto either a floured surface or pastry mat. (I use a pastry mat, it’s more convenient. You can get one for about 8 dollars at Bed Bath and Beyond.)
- Knead the dough for about ten minutes. You’ll want a smooth, elastic feeling dough.
- Grease or oil a bowl. Gather the dough into a ball and place it into the bowl. Cover it with plastic wrap. leave it to rise in a warm place for about an hour. I usually put it on top of the preheated oven.
- About thirty minutes after setting the dough aside, place the apples and raisins in a pot. Add half of the melted butter, the rum flavoring, and a pinch of brown sugar and cinnamon. Heat until warm. Set this aside.
- In a bowl mix together the cinnamon and brown sugar. Set aside.
- After the dough has risen, you’ll need to knead it gently again. At this point I need about half of the raisins/apples into the dough. After it is combined, start to separate it into balls. I divided as I went, but about 2 dozen separate balls ought to do it.
- Roll each ball in what is left of the melted butter, then roll it in the cinnamon/sugar mixture. Make one layer on the bottom of the bundt pan- about twelve pieces.
- On top of this layer, add some of the raisins and apples.
- For the second layer, repeat steps 11-12.
- Sprinkle the remaining brown sugar/cinnamon mixture on top of the dough balls.
- Cover with plastic wrap, and leave it to rise for about another hour- or until the dough reaches the top of the pan.
- Bake it for 30-35 minutes, or until it is well risen and golden.
- Cool and then removed from pan.