Apple Butter Monkey Bread
This pull-apart showstopper is as fun to make as it is to eat. Soft, buttery pieces of apple-infused dough are coated in sugar and spice, and layered snugly together in a Bundt pan to bake. In the oven a little bit of magic happens. The sugar and butter melt into a rich, caramel-like glaze creating sticky, sweetness in-between soft pillows of yeasted bread. Perfect for baking with kids, a holiday brunch, or a cozy weekend treat.
Equipment
- Bundt pan
Ingredients
- softened butter, for greasing the pan
- 2 tbsp butter
- 1 cup milk
- ½ cup apple butter
- 1 egg
- 3½ cups all-purpose flour
- 1½ tsp kosher salt
- 3 tsp instant yeast
For coating the dough balls:
- 1½ cup granulated sugar
- 1 tbsp cinnamon
- 1 tsp allspice
- ½ tsp cardamom
- ½ cup butter, melted
Royal icing:
- 1 cup confectioner's sugar
- 1-2 tbsp milk
Instructions
- In a stand mixer fitted with the dough hook, add the flour and yeast.
- In a small saucepan heat the milk and butter to 105℉.
- With the mixer on low speed, slowly add the warm milk. Next add the apple butter, egg, and salt.
- Increase to medium speed and knead until the dough is smooth, 5-7 minutes. The dough should be slightly sticky but if it's still sticking to the sides of the bowl halfway through kneading, add an extra tablespoon or two of flour. When finished, the dough should be soft, smooth and slightly tacky.
- Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
- Grease the Bundt pan with softened butter. Combine sugar and spices together in a shallow bowl. Put the melted butter in another bowl.
- Pinch one-inch pieces of dough off with your fingers and roll into balls.
- Dip each ball in melted butter, then coat with the sugar mixture. Place the dough balls snugly into the prepared pan. Pour the remaining butter over top. Cover with plastic wrap and let rise for 30 minutes, or until doubled in size.
- Bake at 375℉ for 30 minutes, or until golden and the center reads 190℉ on an instant read thermometer. Immediately turn the bread out onto a platter so it doesn't stick to the pan as it cools.
- Whisk the confectioner's sugar and milk together in a small bowl. Drizzle the glaze over the top of the monkey bread. Serve warm.