Prep time: 40 minutes
Cook time: 40 minutes
In the 1970s, Donna Scotti of Folsom used to make monkey bread for her son, using a recipe from a Fleischmann's yeast pamphlet. She wants her to make it for him again. The recipe used a sweet bread base, then the dough was shaped into balls and rolled in melted butter and other ingredients.
We received a variety of recipes for monkey bread from our readers. Carol Richard of Elk Grove shares this recipe, which sounds like a match for Scotti.
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MIXED-UP COFFEE CAKE DOUGH
1 cup milk
½ cup sugar
1 teaspoon salt
½ cup margarine or butter
¼ cup warm water (105-115 degrees)
1 package active dry yeast
4 to 4½ cups flour
1 recipe mixed-up coffee cake dough
¾ cup dark brown sugar, packed
1½ tablespoons instant coffee
½ cup margarine or butter, melted
1 cup sifted powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
For mixed-up coffee cake dough: Scald milk; stir in sugar, salt and margarine or butter. Cool to lukewarm.
Measure water into large, warm bowl. Sprinkle in yeast and stir until dissolved. Stir in milk mixture, egg and half of the flour. Beat until smooth. Add remaining flour to make a stiff batter. Cover loosely with foil. Refrigerate at least two hours.
For monkey bread: Blend brown sugar and instant coffee.
On lightly floured board, divide dough into 24 equal pieces. Dip each piece in melted margarine and roll in brown sugar mixture. Place 12 pieces in bottom of well-greased 10-inch tube pan. If pan has removable bottom, line with foil. Arrange second layer of 12 pieces on top of first layer. Cover.
Let rise in warm, draft-free place until doubled in bulk, about 1 to 1½ hours. Bake at 375 degrees for 40 minutes or until done. Remove from pan.
Combine frosting ingredients and beat until smooth. Drizzle on warm coffee cake.
Note: The prep time does not include the two-hour chill time or 1½-hour rise time for dough.
Per serving: 268 calories; 1 gram protein; 31 grams carbohydrates; 16 grams fat (3 saturated, 9 monounsaturated, 4 polyunsaturated); 3 milligrams cholesterol; 387 milligrams sodium; 0 fiber; 30 grams sugar; 52 percent calories from fat.