Have been itching to try my hand at monkey bread for sometime but what I had baked today is a special bread using ricotta adapted from here. Instead of shaping them into a loaf, halved the recipe and turned them into monkey bread. I went for 7 in round tin instead of bundt pan. Make sure you grease you pan generously because it tends to stick..
So glad I did, it was so inviting in its gooey deliciousness when you invert it and place onto a platter. As soon as it was out from the oven, my children started to devour them non stop!
RICOTTA MONKEY BREAD
3 and 1/4 C all purpose flour
1/2 C warm water
1 TB instant yeast
2 TB softened butter
3/4 C whole milk ricotta
1 1/2 tsp salt
1/2 C melted butter
3/4 C brown sugar
Combine all ingredients in a mixing bowl and forms into soft dough or use your stand mixer.
Transfer dough onto floured board, knead for 10 minutes until smooth.
Place dough onto oiled and covered bowl, let rise until doubled for 1 1/2 to 2 hours.
Grease your pan. Divide dough into 4 balls. Pinch each ball into 5 of 1 in ball. Dip each ball with melted butter then coat with brown sugar. Stack the balls onto greased pan. Let rise for 1 and 1/2 hours in a warm place. Toward the end of rising time, preheat oven @ 190 C.
Bake for 30-35 minutes until golden brown. Cool on pan 5 minutes, invert on a plate to serve..
Linking to Yeastspotting 5-27-11
Bread Baking Day 40