Monkey Bread

Monkey Bread

This monkey bread recipe is perfect for anyone with a sweet tooth who loves a good treat! Simple to make and great fun to do with friends or family! In addition, it is a vegan and low fat bread! I recommended trying this out whether for it’s great taste or fun experience of making it! Click here to see my video on how to make it!

Ingredients:

-1 cup almond milk

-2 tbsp vegan butter

-1 packet active dry yeast

-3 3⁄4 cups flour

-1⁄4 cup sugar

-1 tsp cinnamon

-1⁄2 tsp pumpkin pie spice

-1⁄2 tsp salt

-¼ cup applesauce

-1⁄3 cup canned pumpkin

-1 tbsp vegan butter- melted

-3 tbsp almond milk

-Cinnamon & Sugar (desired amount)

-2 Granny Smith apples (peeled & chopped)

Instructions:

1. Heat and mix almond milk and vegan butter together.

2. In a stand mixer, combine yeast, 3 cups of flour, sugar, salt, and spices for dough. Mix together.

3. In a separate bowl, whisk together canned pumpkin and applesauce.

4. In stand mixer bowl with a dough hook attachment, add applesauce/pumpkin mixture and luke-warm milk. Beat on medium-low speed.

5. Add remaining flour a little at a time until dough forms a ball. Beat for 5 minutes on medium-low speed.

6. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 20 minutes.

7. While rising, make the coatings by mixing milk/melted butter, and mixing cinnamon/sugar.

8. Transfer dough to a floured surface and knead into log shape. Next cut into six pieces. Keep out piece and rest under plastic wrap. Cut into 8 then.

9. Add apple slice in the middle, then roll into ball. Dip each dough ball into the butter/milk mixture and then the cinn/sugar mixture. Transfer to a greased bundt pan, layering the dough balls.

10. Repeat for the other 5 larger pieces of dough until you have 48 balls.

11.Cover with plastic wrap and allow dough to rise once more for 25 minutes. Preheat the oven to 325°F while rising.

12. Bake for 8–12 minutes and enjoy!

***lasts unrefrigerated for 4-5 days***