The time has come for you all to welcome me back into the food world with open arms and bellies. My oven decided to play a sick practical joke forcing me into a brief hiatus. Fear no more; Vegan delights are headed toward your grieving mouths. Tonight, we make Monkey Bread!
Start your tunes!
What You'll Need:
1 C Almond Milk
1/3 C Water
1 C plus 2 Tbs Earth Balance (or other butter substitute)
1/4 C Granulated Sugar
1 Tbs Yeast
1 3/4 C All Purpose Flour (plus a little extra on the side for dusting)
1 3/4 C Whole Wheat Flour
2 tsp Salt
1 1/4 C Brown Sugar
2 tsp Cinnamon
3/4 C Powdered Sugar
2 Tbs Coconut Milk
1. Combine the almond milk, water, granulated sugar, and 2 Tbs of Earth Balance in a bowl. Microwave for about a minute until everything is warm and melty. Add the yeast and set aside.
2. Combine the flours and salt in a stand mixer fit with the dough hook (arrrgh, matey) and mix lightly until combined. Slowly add the sugar-yeast mixture and continue on low until a dough forms.
3. Lightly dust your counter (or a cutting board) with flour and knead the dough. Place in a greased bowl (I just use olive oil) and cover with towel. Place the covered dough in a warm place for about an hour. <-this is called proofing!
This is where I paused my music and did laundry, ate a snack, wrote most of this blog, and talked to my mother on the phone. Tmi? When the dough is almost done rising, it's time to make the delicious goop!
4. Melt 1 C Earth Balance in a bowl. Combine the cinnamon and brown sugar in another.
5. Turn the dough out onto a lightly floured surface and spread into a large rectangle. Cut the rectangle (pizza cutter works wonders) into small pieces. I cut mine into four equal pieces. Then I cut four rows and four columns in each quadrant yielding 64 pieces. (math wiz)
6. Compile the monkey bread by making a ball out of a piece of dough, dunking it in the Earth Balance, rolling it in the cinnamon sugar, and layering them it in your "bundt pan" with the others. I say "bundt pan" because I discovered I don't actually own one... so this is how I remedied the situation:
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| Ramekin in the center of a cake pan = bundt pan |
7. Once all the balls are finished, cover the pan with a towel and set in a warm place to proof for another hour.
8. When the bread is almost done proofing preheat the oven to 350°
9. Bake the bread for 20 - 25 mins; whisk together the coconut milk and the powdered sugar for a glaze.
10. Let the bread cool slightly after baking. Top with the glaze and divulge!
