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Gingerbread & Eggnog Monkey Bread

Gingerbread & Eggnog Monkey Bread

Ingredients

Bread

  • 1/4 cup warm water
  • 1/4 cup granulated sugar + pinch for yeast
  • 1 pkt rapid rise yeast
  • 2 tbsp shortening
  • Cooking spray like Bakers Joy
  • 3/4 cup milk- warmed
  • 1 tsp salt
  • 1 large egg
  • 3-1/4 cups all-purpose flour

Coating

  • 1 stick butter
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup pecans - chopped
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp grated nutmeg

Glaze

  • 1/4 cup eggnog
  • 1 cup confectioners sugar
  • 1 tsp nutmeg

Instructions

  1. Combine warm water & pinch of sugar in small bowl
  2. Sprinkle yeast over top - stir
  3. Let yeast mixture sit approx 5-10 minutes - it should look frothy when done
  4. Place shortening, warm milk, sugar, salt & egg in mixer bow with dough hook attachment - mix on medium
  5. Add yeast mixture & mix well
  6. Slowly add flour - kneading on medium for about 1-3 minutes
  7. Place in a greased bowl - cover & let sit in a warm place to rest about 20 minutes
  8. Spray your bundt pan with cooking spray
  9. Now make the coating by melting the butter in one small bowl
  10. In another small bowl combine remaining coating ingredients & mix with a fork
  11. Sprinkle a small portion of this mixture in the bottom of the bundt pan
  12. When dough is done resting - pinch off 1/2 -1 inch pieces & roll into balls
  13. Dunk each ball of dough in melted butter & then roll in sugar & spice mixture & place in bundt pan
  14. Continue until all the dough is coated
  15. Cover with plastic wrap & let rise about 1 hour or until double in size
  16. Preheat oven to 350 degrees
  17. Bake monkey bread 30-35 minutes
  18. Allow to cool in pan at least 30 minutes
  19. Invert onto plate to remove
  20. Make icing by combining all ingredients & whisking until smooth
  21. Drizzle over the top of the bread or use as a dipping sauce