Monday, January 30, 2012

Monkey See Monkey Do

MiddleBar Monkey Bread
Resident pastry chef Rachel is back at it again and this week she's brought us a treat you won't be able to keep your hands off of. Monkey bread is a southern favorite with enough butter to make Paula Deen proud. Rich, sugary, and buttery Monkey bread is great for brunch or a midday coffee break.

MiddleBar Monkey Bread
3 packages of buttermilk biscuits
1 cup granulated sugar
1 1/2 sticks of butter
3 teaspoons cinnamon (don't be afraid to use a heavy hand here)
dash of nutmeg
1/2 cup dark brown sugar
1 capful vanilla

Preheat the oven to 350. Combine white sugar and cinnamon in a large ziplock bag. Quarter the biscuits, add to the bag, and shake to coat. Place the biscuits in a bundt pan (or 2 disposable bread pans).  Melt the butter and brown sugar with the vanilla and pour over the biscuits. Bake for 45-50 minutes until dark and yummy.

Keep a baking sheet handy to place below the rack to catch any overflow butter and sugar but only if necessary.  Placing the pan on the rack will effect cooking time and oven temp so use the pan only if necessary.  

Remove the pans from the oven and cool on a rack. Turn over to remove from pan and with the amount of butter in this dish your bread should slide right out.  You can try and be civilized and eat this with a fork and knife but I can guarantee that you'll just wind out pulling it apart with your fingers.

Monkey Ya'll

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