Grandma Coco’s Monkey Bread: World Famous

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Grandma Coco’s Monkey Bread is so soft and buttery. It is baked in a bundt pan and the sections just pull apart. It’s a simple bread recipe and a real crowd-pleaser. Grandma Coco always serves her monkey bread on holidays and special occasions. This recipe is a must-try!

TO MAKE GRANDMA COCO’S MONKEY BREAD YOU WILL NEED:

• 2 cups lukewarm water
• 1/2 cup sugar
• 1 tsp. salt
• 1 Tbsp. dry yeast
• 2 eggs (beaten)
• 4 Tbsp. oil
• 7 cups flour
• 12 Tbsp. of butter (for the pan)

This recipe makes TWO bundt pan loaves. You can easily halve the recipe if you would like to just make one, but if you make one you’ll probably wish you had two!

LET’S GET BAKING:

Pour the two cups of warm water into a bowl or the bowl of a  stand mixer then sprinkle with the yeast.

Next, add the sugar and salt and let it rest while the yeast develops for 10 min.

Now crack two eggs into a bowl. I assumed you needed a picture of this. 😉

Add the 4 Tbsp. of oil to the eggs and beat them together.

Next, pour the egg and oil mixture into the mixing bowl with the yeast mixture. 

Mix until just combined. 

DRY INGREDIENTS:

Add the first three cups of flour to the mixer.

Mix until the flour is incorporated. 

Now add three and a half more cups of the flour and mix until incorporated.  I leave the last half cup of flour for when I roll the dough out later.

TIME TO RISE:

Cover the dough and let rise in a warm place until about double in size. The time it takes the dough to double will vary depending on how warm your house is, altitude, etc. Generally, it will only take about 30 minutes. Once the dough has doubled, dump it out onto a clean floured surface.

Rollin’ Rollin’ Rollin’

Start by splitting the dough into two equal portions to go into the two pans. Roll the dough out to about 1/4 inch thickness. Using a round cookie cutter, or the rim of a glass, cut the dough into circles. Take the scraps and roll them out again, and continue cutting circles until you’ve used all the dough. 

Now it’s time for the BUTTER!!! Add 6 Tbsp. of salted butter to each pan. You can melt it and then add it to your pans….

….or add the solid butter to your pans and stick them in the oven while it preheats for a minute and allow the butter to melt that way. Keep an eye on it so that it doesn’t burn. Remove the pans from the oven as soon as the butter has melted.

STACKING:

Now for the fun part! Take those beautiful little circles of dough, and dip both sides in the warm butter, and stack them like so. Keep going until you use all the dough and both pans are filled. 

SECOND RISE:

Now let the dough rise again. The beautiful thing about the warm butter is that it helps these little guys puff up pretty quickly. It is ready for the oven when it looks about like this.

TIME TO BAKE:

Now bake at 400 degrees for 20 minutes until the top is golden brown and the center is no longer doughy. 

It should smell incredible in your house right about now!

Does it get better than hot, golden, buttery bread???

REAPING THE REWARD:

Allow the monkey bread to cool for a few minutes, then go ahead and turn it over onto a plate to serve. If the pan is still hot, make sure to use hot pads and be careful when turning it over. It is so golden and delicious!

Pull off a piece or two and devour.

BUTTER

And you can always add a smidge more butter if you want. It is great just as it is though. It’s also great topped with jam or honey or used to wipe up gravy from your plate.

I really hope y’all will give this recipe a try. Maybe it’s because it’s my Mama’s recipe and it tastes like home, or that it is warm, butter-loaded carbs, but I LOVE Grandma Coco’s Monkey Bread!