Monkey Bread

June 8, 2011 § Leave a comment

Last dessert post for a while, I swear! (Swearing upon the grave of my two turtles, Fauxy and Kacey!) I just couldn’t help celebrating and sharing my excitement and spreading the vegan love, because one of my best friends Hannah decided to try the 30 day trial period veganism! I’m not out to stake and set fire to those who are omnivores, but I sure am glad when people are supportive and brave enough to try out a new food perspective. In fact, I had to try and fail becoming vegan about 25 times before I finally whipped myself into shape…

Unlike how Hannah stopped eating meat…Want to hear a story of how Hannah became vegetarian in a matter of minutes (…cold tofu?)? Back when I still ate meat, she saw me stuffing salt under a chicken skin, nearly threw up from disgust, and vowed never ever to touch meat again. And she didn’t. She’s a lot stubborn.

Anyways, monkey bread…it’s my favorite recipe of hers. As in, I would follow her around the kitchen drooling when she made it. Why is it named that? Perhaps because it has so much sugar it turns you into the screaming primate that you are inside? Perhaps because it looks like braiiinnnnsss? All I know is that only Americans could possibly make up a dessert like this. You first dip flaky tender biscuit dough in sugar and cinnamon, then you pour Earth Balance and more sugar on top, then bake it until it’s a soft gooey diabetes II creating monster.

It’s clearly worth the years it takes off your life, but I have to warn you, DO NOT attempt to make this recipe unless you have at least 4 people to eat it with you. At least, not unless you’re a trained professional.

Monkey Bread
serves 10-12 | prep time: 30 minutes | cook time: 35-45 minutes
The original Monkey Bread is made with Pillbury Grands! dough, but since those aren’t vegan, this recipe comes with its own fluffy biscuit recipe. If you are using the packaged kind, you have to cut each biscuit into fourths, so that’s about how large we’re going to make our triangles.

Ingredients

Buttermilk Biscuits
– 4 cups flour
– 2 tablespoons + 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup Earth Balance
– 2 tablespoons vegan sugar
– 1 tablespoon vinegar
– 1 1/2 cup soy milk

1. In a large bowl, mix the flour, baking powder, salt, and sugar together.
2. In a separate bowl, mix the vinegar and the soy milk together, about five minutes. Let stand until curdled. (Insta-Vegan-Buttermilk! yay!)
3. Throw the vegetable shortening onto the dry mixture and mix with a fork until the Earth Balance particles become the size of peas. Add the Insta-Vegan-Buttermilk and lightly mix until just incorporated. Do NOT overmix, or you’ll have sawdusty biscuits.
4. Roll out to a 1/2 inch thickness, then cut into small triangles. I got about 50 small triangles. (How small? About the square inchage of your big toe.) If you’re making regular biscuits instead of monkey bread with this recipe, cut into whatever shapes you like.

Assembling
– 2 cups vegan sugar
– 4 teaspoons cinnamon
– 3/4 cup Earth Balance
– 1 cup brown sugar

1. Preheat your oven to 350 degrees.
2. Place the vegan sugar and the cinnamon into a plastic bag. Throw the small triangles into the plastic bag (3-4 at a time) and shake to cover the triangled biscuit dough in sugar. If the sugar has trouble sticking, try wetting the dough in a bowl of water before placing it in the sugar bag.
3. Line these sugared triangles up in a Bundt pan, and repeat until all the triangles are used up.


4. Melt the Earth Balance and the brown sugar together, then pour over the top of the Bundt pan and bake for 35-45 minutes, or until the sugar is melty and browned and gooey and the inside dough parts are cooked through.
5. Wait four seconds, then flip onto a flat surface and pick off the little dough balls. Monkey Bread is best enjoyed with many many friends, as most things are.

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