How did this turn out? We used to have money bread for breakfast on Christmas morning. Did you make the dough yourself?
Really.... sharing time! What recipe are you using?
Yes, and it turned out decent. It was clearly made in a slow cooker instead of an oven, but it was soft and breadlike (though with one particularly crispy side), and it satisfied the craving. I halved the recipe (without halving the yeast, but it was such a quick "bake" that I figured it wouldn't matter... I don't think it did), because it was an experiment, and only for my husband and I. He said it kind of reminded him of lardy cake, which he'd been craving lately.
Here are the recipes I hacked together to make it:
https://www.bakedbyanintrovert.com/slow-cooker-monkey-bread/https://lifemadesimplebakes.com/2014/06/1-hour-cinnamon-rolls/My actual measurements* were:
Bread1-3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon butter
1/2 egg (approximately)
1 sachet of dried active yeast (I don't know if my yeast was "instant" or not, but I didn't prove it first, and my bread fluffed up as it should)
1/4 cup of water
2 tablespoons (1 fluid oz.) of milk
1/2 teaspoon of salt
Caramelly gooey glaze2 tablespoons butter, melted
1/4 cup of caster sugar
1/4 cup of brown sugar
1/2 teaspoon of cinnamon
Then I followed steps 1, 2, and 4 of the second recipe (the 1-hour cinnamon roll one), and steps for the coating of the first recipe (the monkey bread one).
1. In a large bowl or the bowl of a stand mixer, combine the flour, yeast and salt.
2. In a small microwave safe bowl (or glass measuring cup), combine the sugar, butter, water and milk. Heat in the microwave until the mixture is hot and the butter is almost melted (it took about 1 minute 30 seconds on HIGH in my microwave). Gradually add the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
3. Preheat the oven to 200 degrees. Obviously, I skipped this step.
4. If using a stand mixer, switch to the dough hook and set on the lowest mixing setting for 4 minutes or until the dough becomes elastic or knead by hand on a lightly floured surface for 3-4 minutes. Cover the dough with plastic wrap and allow it to rest on the counter for 5 minutes.
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1. Meanwhile, melt the butter for the coating in a small bowl. In a separate bowl, combine the sugars and cinnamon. Set aside.
2. Pinch off 2 tablespoon-sized portions of dough and shape them into balls. Roll each dough ball in the melted butter then in the sugar mixture to evenly coat. Arrange the dough balls in the bottom of the prepared slow cooker.
3. Place a double layer of paper towel under the lid to prevent condensation and cook on high for 2 hours. Remove the bread by lifting it out with the parchment paper or invert it out onto a large serving plate.
4. The bread is best enjoyed the same day but will keep for up to 5 days stored in an airtight container in the refrigerator.
* Sorry it's all imperial. I started with American recipes, and it was easier to just go with them than to calculate conversions. I assume you guys have measuring tools for imperial and metric.
