Valerie Renèe’s Monkey Bread – Recipe



2 cups organic whole milk
1/3 cup sugar
1/2 cup organic sweet cream butter or shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups organic all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup organic sweet cream butter, melted


Dissolve yeast in warm water with a pinch of sugar and allow to sit for 5 minutes.

Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm.

Stir in yeast mixture and 3 cups flour. Beat until smooth.

Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours.

Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.

Preheat oven to 350°F.

Melt 1/2 cup butter and allow to cool slightly. Add 1 tablespoon sugar to the butter for a little extra sweetness.

Dust a work surface well with flour. Turn dough out and roll into 1 1/2″ to 2″ diameter balls. Dip the dough balls into the slightly cooled, melted butter.

Arrange in layers in a Bundt pan, tube, or monkey bread pan.

Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish.

Best served while still warm from oven.

Copyright 2005 Valerie Renèe


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