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TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Monkey Bread
 Categories: Breakfast, Breads
      Yield: 12 Servings
 
  2 1/4 ts Instant yeast (7 g)
      2 c  Non-dairy milk (480 ml);
           - warm (100 to 120?F)
           - (38 to 49?C)
  5 3/4 c  All-purpose flour (690 g)
    1/4 c  Granulated sugar (50 g)
    1/4 c  Vegan unsalted butter
           - (55 g); melted
    1/4 ts Sea salt (1.5 g)
      2 tb Vegan butter (30 g);
           - softened,
           - for greasing the pan
      1 c  Granulated sugar (200 g)
      2 ts Ground cinnamon (5 g)
      1 c  Vegan unsalted butter
           - (226 g); melted, divided
    2/3 c  Light brown sugar (135 g)
      1 c  Powdered sugar (120 g)
      1 tb Vegan milk (30 ml),
           - up to 2 tb (45 ml)
    1/2 ts Vanilla extract (2.5 ml)
 
  Preparation time: 30 minutes
  Cooking time: 35 minutes
  
  Soft, gooey and sticky, this Vegan Monkey Bread recipe is an
  irresistible pull-apart treat that's perfect for weekend brunches and
  holidays!
  
  In a large bowl, whisk together the warm vegan milk and yeast. Let
  sit for about 5 minutes until slightly foamy.
  
  Dough By Hand:
  
  Add the sugar, melted vegan butter, and salt to the yeast mixture and
  stir. Gradually add in the flour, mixing until a dough forms. Turn
  onto a floured surface and knead for about 8 to 10 minutes, until
  smooth and elastic.
  
  Dough By Stand Mixer:
  
  Add the sugar, melted vegan butter, and salt to the yeast mixture and
  stir to combine. Attach the dough hook to your stand mixer and
  gradually add the flour on low speed. Once the flour is incorporated,
  increase to medium speed and knead the dough for about 6 to 8
  minutes, until it becomes smooth, soft, and elastic and pulls away
  cleanly from the sides of the bowl.
  
  Place the dough in a lightly greased bowl, cover with a clean towel,
  and let rise in a warm spot for about 1 hour, or until doubled in
  size.
  
  Punch down the risen dough and roll it out into a large rectangle
  about 1" (2.5 cm) thick. Cut the dough into about 50 equal pieces,
  roughly 1 to 1-1/2" (2.5 to 4 cm) each. Roll each piece into a small
  ball.
  
  In a small bowl, mix the granulated sugar and cinnamon. Melt 1/2 cup
  (113 g) vegan butter and set aside. Dip each dough ball into the
  melted butter, then roll in the cinnamon-sugar mixture until fully
  coated.
  
  Generously grease a bundt pan with the softened vegan butter. Layer
  the coated dough balls evenly in the pan.
  
  Cover the pan and let rise in a warm place for about 30 minutes, until
  puffy. Preheat the oven to 350?F (175?C) while the bread is rising.
  
  Brown Sugar Syrup:
  
  In a small saucepan, melt te remaining 1/2 cup (113 g) vegan butter
  with the brown sugar over medium heat. Bring to a gentle boil and
  cook for 1 minute, stirring constantly. Pour the hot syrup evenly
  over the dough balls in the pan.
  
  Bake the monkey bread for 30 to 35 minutes, until deep golden brown
  and bubbling around the edges.
  
  Remove from the oven and let rest in the pan for 10 minutes. Carefully
  invert onto a serving plate while still warm.
  
  Whisk together the powdered sugar, vegan milk, and vanilla extract
  until smooth. Let the monkey bread cool slightly, then drizzle the
  glaze over the top before serving.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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