Eggnog Monkey Bread
Merry Christmas, after the fact!
We are almost done with Christmas around here. Almost, but not quite! Tomorrow is my first stab at making Christmas dinner! It will be an adventure. I'm looking forward to it!
I had a very vintage foodie Christmas! Think vintage kitchen implements and aprons! Oh, and throw in a little Bermuda, Hawaiian, Scotland and (soon!) Ireland. Woah.
NES also gave me a fun mug that changes color when you put hot liquids in it!
And so, so much more! Thanks to everyone!
My major contribution (so far) has been a salad. I made some balsamic vinaigrette last week after all my baking. And then I chopped some peppers to put on top of the baby romaine, along with some tomatoes, carrot chips (I'd never seen them before!) and salt and pepper sliced almonds. Then MS taught me how to slice avocadoes!
I was inspired by MS's beautiful salads! It was a start.
NES and I had our own little Christmas afterwards (and it was so pretty because it was snowing!).
Now, what you have to understand is that NES loves eggnog. He grew up in a family that would stock up on eggnog at the end of the season and freeze it and drink it all year. He also loves monkey bread. I made some once upon a time, and he had forgotten about having it when he was a kid. Anyway, every once in a while he requests it now.
So for our Christmas, I was going to make it for breakfast. I even found eggnog monkey bread!
The problem: well, the dough was not biscuit dough. It had to rise for two hours. If I wanted to make it for NES for breakfast, I would have had to start by 4 a.m.! But then I woke up to pancakes anyway! I'll take that!
So we had monkey bread for lunch instead. Late lunch.
I'm not sure the dough tasted much like eggnog, but the drizzle definitely did! And even as a eggnog-disliker, I thought it was pretty good.
Oh, and because there are only two of us, I halved the recipe. What's leftover, I reheat in the oven for a few minutes. Breakfast tomorrow!
Eggnog Monkey Bread
from Recipe Girl
Dough:
1 cup full-fat eggnog
4 tbsp. unsalted butter
2 1/4 tsp. active dry yeast (one packet)
1 egg
1/2 tsp. salt
1/4 tsp. nutmeg
3 to 3 1/2 cups flour
Coating:
1 1/4 cups brown sugar
1 tsp. cinnamon
3/4 tsp. nutmeg
1 cup unsalted butter, melted and cooled a little
Drizzle:
1 cup powdered sugar
2 tbsp. eggnog
dash nutmeg
To prepare the dough, heat the eggnog and butter together until the butter melts. Allow to cool to 115 degrees (or bath temperature).
Combine the yeast and butter/eggnog mixture in the bowl of a stand mixer. Let stand for a minute or two.
Add the egg, 2 cups of flour, salt and nutmeg. Combine using the dough hook.
Add the rest of the flour 1/2 cup at a time while stirring the dough. If the dough does not form a ball without sticking between your fingers, add flour by the tablespoon until it does.
Knead with the dough hook for 5 minutes.
Form the dough into a smooth ball. Coat a bowl with cooking spray and place the dough into the bowl. Flip the dough over so it is coated with the spray. Cover with a clean dish towel, and allow to rise in a warm place for 1 hour, or until doubled.
When the dough is almost ready, whisk together the brown sugar, cinnamon and nutmeg. Put the melted butter into a separate bowl.
Spray a bundt pan with cooking spray.
Place the dough onto a lightly floured surface and press into an 8 inch square. Using a sharp knife or ulu, cut the dough into 64 pieces (cut into 4ths, then each piece into 4ths again, and once more). Roll each piece into a ball.
Dip each ball into melted butter, then the sugar mixture. Layer them into the bundt pan. If there is leftover butter, drizzle a couple tablespoons over the dough.
Cover the pan with the dish towel again, and put it back to rise in the warm place for another hour.
Preheat the oven to 350 degrees. Remove the towel, and bake for 30 minutes, or until the top is browned, and caramel is showing around the edges.
Cool for 2 to 3 minutes (don't be impatient!) in the pan, then flip onto a serving platter.
Whisk together the drizzle ingredients. Spoon over the top and sides of the warm monkey bread.
Serve warm. Serves 8-12.
To reheat, place for 5 minutes in a 350 degree oven.
We are almost done with Christmas around here. Almost, but not quite! Tomorrow is my first stab at making Christmas dinner! It will be an adventure. I'm looking forward to it!
I had a very vintage foodie Christmas! Think vintage kitchen implements and aprons! Oh, and throw in a little Bermuda, Hawaiian, Scotland and (soon!) Ireland. Woah.
NES also gave me a fun mug that changes color when you put hot liquids in it!
My major contribution (so far) has been a salad. I made some balsamic vinaigrette last week after all my baking. And then I chopped some peppers to put on top of the baby romaine, along with some tomatoes, carrot chips (I'd never seen them before!) and salt and pepper sliced almonds. Then MS taught me how to slice avocadoes!
NES and I had our own little Christmas afterwards (and it was so pretty because it was snowing!).
Now, what you have to understand is that NES loves eggnog. He grew up in a family that would stock up on eggnog at the end of the season and freeze it and drink it all year. He also loves monkey bread. I made some once upon a time, and he had forgotten about having it when he was a kid. Anyway, every once in a while he requests it now.
So for our Christmas, I was going to make it for breakfast. I even found eggnog monkey bread!
The problem: well, the dough was not biscuit dough. It had to rise for two hours. If I wanted to make it for NES for breakfast, I would have had to start by 4 a.m.! But then I woke up to pancakes anyway! I'll take that!
Oh, and because there are only two of us, I halved the recipe. What's leftover, I reheat in the oven for a few minutes. Breakfast tomorrow!
Eggnog Monkey Bread
from Recipe Girl
Dough:
1 cup full-fat eggnog
4 tbsp. unsalted butter
2 1/4 tsp. active dry yeast (one packet)
1 egg
1/2 tsp. salt
1/4 tsp. nutmeg
3 to 3 1/2 cups flour
Coating:
1 1/4 cups brown sugar
1 tsp. cinnamon
3/4 tsp. nutmeg
1 cup unsalted butter, melted and cooled a little
Drizzle:
1 cup powdered sugar
2 tbsp. eggnog
dash nutmeg
To prepare the dough, heat the eggnog and butter together until the butter melts. Allow to cool to 115 degrees (or bath temperature).
Combine the yeast and butter/eggnog mixture in the bowl of a stand mixer. Let stand for a minute or two.
Add the egg, 2 cups of flour, salt and nutmeg. Combine using the dough hook.
Add the rest of the flour 1/2 cup at a time while stirring the dough. If the dough does not form a ball without sticking between your fingers, add flour by the tablespoon until it does.
Knead with the dough hook for 5 minutes.
Form the dough into a smooth ball. Coat a bowl with cooking spray and place the dough into the bowl. Flip the dough over so it is coated with the spray. Cover with a clean dish towel, and allow to rise in a warm place for 1 hour, or until doubled.
When the dough is almost ready, whisk together the brown sugar, cinnamon and nutmeg. Put the melted butter into a separate bowl.
Spray a bundt pan with cooking spray.
Place the dough onto a lightly floured surface and press into an 8 inch square. Using a sharp knife or ulu, cut the dough into 64 pieces (cut into 4ths, then each piece into 4ths again, and once more). Roll each piece into a ball.
Dip each ball into melted butter, then the sugar mixture. Layer them into the bundt pan. If there is leftover butter, drizzle a couple tablespoons over the dough.
Cover the pan with the dish towel again, and put it back to rise in the warm place for another hour.
Preheat the oven to 350 degrees. Remove the towel, and bake for 30 minutes, or until the top is browned, and caramel is showing around the edges.
Cool for 2 to 3 minutes (don't be impatient!) in the pan, then flip onto a serving platter.
Whisk together the drizzle ingredients. Spoon over the top and sides of the warm monkey bread.
Serve warm. Serves 8-12.
To reheat, place for 5 minutes in a 350 degree oven.
You always make such yummy things! Hurray, I can comment now with my Google account! Lots of love, Mom
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