I was in Boston recently and it was my first time in the city. It was a quick trip but I got to see a little bit of the Freedom Trail, Boston Common, the Public Garden and a few other cool things. While I enjoyed walking around the city, I also enjoyed the many restaurants that Boston has to offer. One in particular was Stephanie’s on Newbury. As an appetizer they served Monkey Bread with a sugar glaze for dipping. It was delicious! When I told my kids about it, they both asked, “What is Monkey Bread?” I felt like a failure as a mother. Who raises kids that don’t know what Monkey Bread is??!! I know that they have had it but I guess it has been a long time. So, to rectify this injustice, I promised both of them that I will make Monkey Bread on Christmas morning. (If I was super mom, I would have made it right then, but I figured Christmas day was a deadline I could meet.) If you don’t know what Monkey Bread is, it is dough covered in butter, sugar and cinnamon and then baked. It pulls apart to eat and is wonderful. So wonderful, in fact, that you can’t stop eating until you are sick. Just saying:)
Here is a quick version of Monkey Bread from the Food Network to try. I am sure that Stephanie’s on Newbury makes their dough from scratch, but this version is still good.
1 1/2 sticks (12 tablespoons) unsalted butter, melted
Two 16-ounce tubes refrigerated biscuit dough
2 cups sugar
1 tablespoon ground cinnamon
Watch how to make this recipe
Special equipment: a 10-inch nonstick Bundt pan
Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.
This is a picture I snapped of the half eaten Monkey Bread. It was like a shark feeding frenzy, and I was lucky to get this photo.