Food recipes
Monkey Bread Minis
Monkey Bread Minis Ingredients: butter, without salt syrup, maple, canadian sugars, granulated sugars, granulated sugars, brown spices, cinnamon, ground wheat flour, white, all-purpose, unenriched leavening agents, ba...
Monkey Bread Minis
Ingredients:
butter, without salt
syrup, maple, canadian
sugars, granulated
sugars, granulated
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
Directions:
Position a rack in the bottom third of the oven and preheat to 425 degrees.
In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir.
In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon.
In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine.
Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form.
Pulse in the buttermilk until the dough just comes together.
Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky).
Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
Dip each ball in the maple butter, then coat with the sugar mixture.
Place 5-6 coated balls into each cup of a muffin pan coated with cooking spray and press to compact.
Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly).
Transfer the muffin pan to a rack and cool for 10 minutes.
Using a knife loosen the sides of the monkey bread; invert onto a platter then turn right side up.
Serve warm.
You could also drizzle the minis with frosting made by combining 1 cup powdered sugar and 2 tablespoons milk.
Ingredients:
butter, without salt
syrup, maple, canadian
sugars, granulated
sugars, granulated
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
Directions:
Position a rack in the bottom third of the oven and preheat to 425 degrees.
In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir.
In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon.
In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine.
Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form.
Pulse in the buttermilk until the dough just comes together.
Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky).
Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
Dip each ball in the maple butter, then coat with the sugar mixture.
Place 5-6 coated balls into each cup of a muffin pan coated with cooking spray and press to compact.
Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly).
Transfer the muffin pan to a rack and cool for 10 minutes.
Using a knife loosen the sides of the monkey bread; invert onto a platter then turn right side up.
Serve warm.
You could also drizzle the minis with frosting made by combining 1 cup powdered sugar and 2 tablespoons milk.