Gingerbread & Eggnog Monkey Bread
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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

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