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Strawberry Monkey Bread

Strawberry Monkey Bread is a fresh spring take on the classic! Fluffy balls of homemade dough, cinnamon sugar and sweet strawberries make this perfect for a Spring brunch!
Prep Time2 hrs
Cook Time50 mins
Servings: 8
Author: Lora

Ingredients

  • DOUGH
  • 1 cup whole milk
  • 1 1/2 ounce envelope active dry yeast
  • 1/4 cup warm water 100 to 110 degrees
  • 3 tablespoons granulated sugar
  • 2 eggs
  • 1/4 cup unsalted butter melted
  • 4 1/2-5 cups all-purpose flour
  • 1/2 teaspoon salt
  • FOR DOUGH BALLS
  • 1 stick butter melted
  • 1/2 cup sugar
  • 2-4 teaspoons cinnamon depending on how much cinnamon flavor you like
  • 1 cup strawberries cleaned and sliced
  • STRAWBERRY SAUCE
  • 1 cup strawberries cleaned and sliced
  • 3/4 cup sugar

Instructions

  • DOUGH
  • Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature.  Meanwhile, sprinkle the yeast over the warm water in a large bowl.
  • Add 1 T of the sugar and let stand until foamy, about 5 minutes.
  • Beat in the remaining 2 T sugar, eggs and butter.  Beat in cooled milk.  Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms.
  • Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky.  Knead for about 10 minutes until smooth. The dough will be soft.
  • Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours.
  • While dough is rising, melt the butter; set aside. In a large plastic baggie, add sugar and cinnamon. Give it a shake to combine it well. Spray a bundt pan with baking spray and set aside. Preheat oven to 350 F.
  • STRAWBERRY SAUCE
  • Add the strawberries with the sugar to a medium sauce pan. Cook the berries on medium heat. Stir occasionally and simmer until you have a nice texture (about 10 minutes). When ready, set aside.
  • ASSEMBLE
  • Punch down dough when it is ready. Dump the dough out onto a clean counter and portion it out into 1/2” size balls. Dip each ball into the butter and add to the baggie with the cinnamon sugar (I added about 6 balls at a time).
  • Give it a good shake and start to layer it in the bundt pan. Add some strawberries in between the cinnamon sugar dough balls.
  • Keep layering the balls and strawberries and make sure it is an even top layer (you can move the balls around to make sure it looks even.)Tuck any leftover strawberries between the balls. Place the bundt pan on a parchment lined baking sheet (you may have some strawberry juices overflow).
  • BAKE
  • Bake for a about 40-50 minutes or until it is a nice golden color. Check after 30 minutes. If it seems to be getting too brown too fast, cover with a loose layer of tin foil. When done baking, flip over onto your serving plate and dig in! Serve with strawberry sauce.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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