Snowflake Monkey Bread
Wake up on Christmas morning to this delicious Snowflake Monkey Bread. Go ahead, pour yourself a cup of coffee to go along with it and enjoy while watching the family open their gifts. Happiness.
- 1 cup warm whole milk
- 1 packet instant dry yeast
- 1 tbsp honey
- 2 Natures Yoke eggs, beaten
- 4 tbsp butter, melted
- 3 1/2-4 cup all purpose flour
- 1/2 tsp salt
- 1 Natures Yoke egg beaten with 2 T. water or milk
- 6 tbsp butter, very warm, but not melted
- 3/4 cup brown sugar
- 1 1/2 tsp Saigon cinnamon
- 1/2 cup brown sugar
- 6 tbsp butter
- 1/2 cup heavy cream
- 2 tsp vanilla
- powdered sugar
To Make the Dough
- Combine the milk, yeast, honey, eggs, butter, 3 1/2 cups flour and salt in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the side of the bowl. The dough should be sticky, but if it seems too sticky, add the remaining 1/2 cup of flour, a little at a time.
- Remove the dough from the bowl and place on a lightly floured surface. Knead into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover with plastic wrap and let sit for 45 minutes - 1 hour or until the dough has doubled in size.
- Mix the butter, brown sugar and cinnamon together in a bowl. Set aside.
To Assemble Monkey Bread
- Once dough has doubled in size, punch down and roll into a ball on a floured surface.
- Cut the dough evenly into 4 pieces and roll each piece out into a 10 inch circle. Place one circle on a parchment lined baking sheet with sides. Spread 1/3 of filling over the dough, leaving a 1/2 inch border around the edge. Place another piece of dough on top and spread with 1/3 of the filling. Add the third layer of dough and spread with remaining filling. Finish with the fourth dough round.
- Place a 2 inch wide drink glass (or circle of parchment paper) in the center of the dough. Using a sharp knife, cut from the glass to the edge of the dough, cutting the dough into four pieces (like a pie). Cut each section in half, creating 8 sections. Cut each section in half again, creating 16 "slices of pie".
- Remove glass or parchment circle. Lift the edges of 2 wedges that are next to each other and twist them away from each other, twice. Pinch the ends together to seal. Repeat with the remaining pairs of wedges, creating 8 "arms" of the snowflake.
- Cover the formed snowflake dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes, or let rise overnight in the refrigerator.
- Preheat oven to 350 F. and position rack in center. Brush the snowflake with the beaten egg mixed with water or milk.
- Bake for 15 minutes, remove from the oven and carefully spoon any filling that has leaked out of bread back over the bread. Return to the oven and bake another 15 minutes or until golden brown.
To Make the Butterscotch Sauce
- In a small saucepan, combine the butter, brown sugar and heavy cream. Bring to a boil and cook 3-4 minutes, stirring constantly. Remove from heat and stir in vanilla. Drizzle the baked snowflake with butterscotch sauce and dust lightly with powdered sugar. Eat warm.