Saturday, April 6, 2013
Paul's Amazing Monkey Bread
Monkey bread...ahhh that homey, nostalgic deliciousness. I've only had it on one occasion, from Gramercy Tavern, but it was life changing. And now a fabulous homemade version made by my friend Paul (or Ball as we call him, and/or King of Party food as others call him).
He made this delicious version just the other week when he and Jamil had family in town. It went fast and now only a small sliver remained, which I tasted the other day. Mmmmm...total rich, gooey deliciousness. Paul also adds a little special something, which are sliced apples, making this already yummy treat something totally delectable. Check out his mom's recipe below, which he used to make this beauty.
Pauly C's Monkey Bread - A Clements Family Recipe
Ingredients (serves 6-8)
2 cans (340G X 2)
Pillsbury country biscuits
½ cup granulated sugar
2 - 2 ½ tsp ground cinnamon
2 apples, peeled, cored and diced
1 stick (1/2 cup) unsalted butter
¾ cup brown sugar
½ cup chopped pecans
Bundt pan, coated with butter
Steps to the greatness:
Preheat the oven to 350˚F.
Mix together the granulated sugar & cinnamon, and set aside.
Separate the dough and cut each into quarters. Toss the dough and apple with cinnamon sugar in big ziplock bag. Make sure all dough pieces are covered with cinnamon sugar mix thoroughly. Layer the dough and diced apples in the pan, and continue to do so until all the dough and apples are used up.
In a small saucepan, melt butter and brown sugar. Then pour the mixture over the dough. Bake for about 30 minutes or until golden brown in color. Cool on rack for about 5-10 minutes and then invert onto a serving plate. Sprinkle chopped pecans on top and in center hole of monkey bread. Serve warm.