Posts Tagged ‘Monkey Bread’

The ChocolateDoctor’s Chocolate Chip-Cherry Monkey Bread

Friday, February 1st, 2013

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Monkey BreadOriginal recipes for the Monkey Bread (sometimes called Puzzle Bread) first appeared in American women’s magazines after World War II. It is a very traditional, mid-western bread most often served for breakfast.

The traditional Monkey Bread is usually made with pieces of sweet yeast dough (often frozen) which are baked in a cake pan on high heat after first being individually covered in melted butter, cinnamon, sugar and chopped pecans. It is traditionally served hot so that the baked segments can be easily torn away with the fingers and eaten by hand. At Choclatique, I’ve given the classic Monkey Bread a make-over with the addition of chocolate. It can be a family-pleasing breakfast bread or a hot dessert served after dinner drizzled with a little chocolate sauce.

Prep Time: 15 minutes
Bake Time: 45 to 55 minutes
Ready In: 60 to 65 minutes
Yield: 8 to 10 servings

Ingredients:
1/2 cup granulated sugar
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon cinnamon
2 cans (12 oz. each) refrigerated buttermilk biscuits
1/2 cup Choclatique Semi-Sweet Chocolate Mini Chips
1/2 cup dried cherries, roughly chopped
1 cup brown sugar, firmly packed
3/4 cup unsalted butter, melted

Directions:

  1. Heat oven to 350°F. Lightly butter a 9- or 10-inch Bundt pan.
  2. Mix the sugar, cinnamon and cocoa powder in a plastic bag.
  3. Cut the biscuits into quarters. Shake 6 to 8 biscuit pieces at a time in the sugar mix.
  4. Place the pieces in the bottom of the well buttered pan arranging chocolate chips and chopped cherries as you go.
  5. Sprinkle 1 tablespoon of the sugar mixture between each layer of dough.
  6. Continue until all the biscuit pieces are coated and placed in the pan.
  7. In small bowl, mix the brown sugar and the melted butter until smooth and pour over the biscuit pieces.
  8. Bake 45 to 50 minutes on the bottom rack or until golden brown and no longer doughy in center.
  9. Allow the bread to rest for 10 minutes.
  10. Invert the pan onto a baking sheet or a large plate to serve. Do not cut! The bread just pulls apart. Serve warm.

ChefSecret: Monkey Bread can also be layered with Choclatique Heirloom Milk Chocolate Pastilles in place of Choclatique Semi-Sweet Chocolate Mini Chips.

Choclatique on FacebookChoclatique on TwitterChocolate Doctor