Reading other blogs
Recipe – 1 12 c bundt pan. adapted from Sugar Crafter
3 1/4 c all purpose flour
1/2 tsp salt
1 tsp cinnamon
2 tbs melted brown butter
1/2 warm milk
1/4 c warm water
2/3 cup mashed banana (about 1 3/4 banana)
1/4 c granulated sugar
2 1/4 tsp dry active yeast (1 pack)
pinch of nutmeg
1 c granulated sugar
2 tsp cinnamon
3/4 c melted brown butter
Glaze – from Heather’s Dish
1/2 c packed brown sugar
1/4 c granulated sugar
1 tsp vanilla
1/4 c heavy cream (I didn’t have heavy cream and just used 1% and it was still goooodddd)
For this recipe make all the brown butter and once and store the extra butter in a microwavable container so you can bring back up to melted for the coating
Cut butter into chunks and put a frying pan or medium sauce pan. Over medium heat stir the butter until melted. Keep stirring and the butter will begin to foam. It take a while so be patient. Keep stirring and smelling. The butter will stop smelling like melted will start to smell nutty and caramelly. (no it’s not a real word but this is my world and in my world caramelly is real). Once the foam subsides the butter will be lightly brown and have some sediment at the bottom. Take off the heat.
In a medium bowl pour melted brown butter, warm water and warm milk, whisk together. You want it about 110 F. Sprinkle yeast over top.
In a large bowl whisk together flour, sugar, salt, cinnamon and nutmeg. Make a well in the middle.
The yeast should have started to bloom. Add in the banana and add wet to dry. Use a wooden spoon or heavy duty spatula to fold ingredient until they just come together.
On a lightly floured surface turn out dough and knead until smooth and elastic. My dough was very sticky so I threw it in the standing mixer with the dough hook for 3 minutes then took it out and kneaded it for another 2.
Spray a large bowl with non-stick spray and put in dough. Cover with a towel and let sit about an hour or until it doubles in size.
Take the dough out and form into a rectangle. Cut into even size pieces, I ended up with 42.
Make the coating by taking your leftover brown butter and added the sugar and cinnamon.
Take out your bundt pan.
Take a piece of dough, roll into a ball, roll it around in that brown butter sugar nectar of the gods mixture and place in bundt pan. Repeat until all your dough is in the bundt pan. Cover bundt pan and set aside for an hour or until dough doubles in size.
Preheat oven to 350 F and put your oven rack in the centre position.
Bake for 30-35 minutes until top is lightly golden.
Let cool for 5 minutes before you flip it out onto a plate.
In a small saucepan mix cream, sugars and vanilla. Stir until it begins to simmer. Remove from heat and stir until the sugar has dissolved. Pour over your monkey bread.
Dig in. Seriously with your face. It is so damn good!
PS all the B’s were unintentional lol