Monkey Bread or Hungarian Coffee Cake
monkey bread or hungarian coffee cake
Ingredients
- 1/4 cup warm water
- 1 pkg. dry yeast
- 3/4 cup lukewarm milk
- 1/4 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 tsp. salt
- 1 beaten egg
- 1/4 cup shortening, melted
- 3 1/2 − 4 cups flour
- sugar and cinnamon to taste
Instructions
- 1
Dissolve yeast in the warm water (should be about 105−115 degreesF), and let stand about 5 minutes.
- 2
Stir in the warm milk (should be about the same temperature), sugar, and salt.
- 3
Add the eggs and shortening, then stir in half the flour.
- 4
Add more flour until it becomes too stiff to mix with the spoon.
- 5
Turn out the dough on a well−floured surface and knead about 10 minutes, until dough is smooth and elastic, adding more flour as needed.
- 6
Place in a greased bowl, cover with a damp cloth, and let rise until doubled in size.
- 7
Punch the dough down and let rise again until doubled.
- 8
Break off small pieces of dough, and roll into small walnut−sized balls.
- 9
When all the dough has been formed into balls, (about 40−45) roll each in melted butter, and then in sugar−cinnamon mixture to coat.
- 10
Place in a greased 9" bundt or tube cake pan, and let rise until double in bulk.
- 11
Bake in a 375 degree oven for 30−35 minutes, or until browned.
- 12
Cool the pan on a rack 15 minutes, and then invert on a large plate, and remove the pan.
- 13
Serve warm.