Monkey Bread

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Ingredients

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Dough

1.5 cups milk of choice, warmed to about 110°F (I used almond coconut)

~1 tablespoon active dry yeast (or 1 standard packet)

.25 cups coconut sugar

2 large eggs

5 tablespoons Nutiva organic shortening, melted and cooled slightly

1 teaspoon salt

5 cups gluten-free all-purpose flour (spoon & leveled)

 

Coating

.5 cup Nutiva organic shortening

1.25 cups coconut sugar

1 Tablespoon ground cinnamon

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Topping

.25 cup Nutiva organic shortening.

.5 cup coconut sugar

~2 tablespoons maple syrup

1 teaspoon pure vanilla extract

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Instructions

Prepare the dough: Whisk the warm milk, yeast, and coconut sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.

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Add the eggs, Nutiva, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed for about 4 minutes. You can also knead by hand, though it will be a lot of work!

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1st Rise: Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. 

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Generously grease a 10-12 cup bundt pan or other similarly sized pan.

 

Prepare the coating: Melt Nutiva and add to a medium bowl. Mix coconut sugar and cinnamon together in another medium bowl. 

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Shape the dough: Working one at a time, take  small pieces of dough and roll into balls (about 1.25 inches in diameter each). You will need 40-45 balls total, so be modest with their size. Dip each ball, one by one, in the melted Nutiva and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange the balls in the bundt pan as you go. Cover the pan with aluminum foil, plastic wrap, or a clean kitchen towel and allow the shaped monkey bread to rest for 20 minutes. The balls will slightly rise during this time.

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Adjust oven rack to a lower position and preheat oven to 350°F. (It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn.)

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Finish the topping: Melt the .25 cup Nutiva then whisk in the coconut sugar, maple syrup, and vanilla extract. Pour evenly all over the shaped monkey bread.

Bake for 35-45 minutes or until golden brown on top. Cover loosely with foil if the top is browning too quickly. Cool for 5-10 minutes, then invert onto a large serving plate or cake stand.

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Monkey bread tastes best served on the same day. Cover leftovers tightly and store at room temperature for 1 day and in the refrigerator for up to 4 days.

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