Blueberry Monkey Bread (Print Version)
# Ingredients:
→ Dough
01 -
¾ cup (184 g) whole milk, heated to 110°F
02 -
½ cup water, heated to 110°F
03 -
¼ cup (50 g) granulated sugar
04 -
2 tablespoons unsalted butter, melted
05 -
2 ¼ teaspoons (1 packet) active dry yeast
06 -
3 ¼ cups (406 g) all-purpose flour
07 -
2 teaspoons kosher salt
→ Blueberry Sauce
08 -
2 cups (296 g) fresh blueberries, divided
09 -
1 tablespoon granulated sugar
10 -
½ teaspoon cornstarch
11 -
1 teaspoon cold water
12 -
1 teaspoon lemon juice
13 -
1 pinch kosher salt
→ Assembly
14 -
6 tablespoons unsalted butter, melted
15 -
1 cup (200 g) light brown sugar, packed
16 -
2 teaspoons cinnamon
17 -
½ teaspoon kosher salt
→ Glaze
18 -
4 ounces (½ package) cream cheese, softened
19 -
2 tablespoons unsalted butter, softened
20 -
⅔ cup (83 g) confectioners' sugar
21 -
1 tablespoon whole milk, or more as needed for desired consistency
# Instructions:
01 -
In a medium mixing bowl, combine warm milk, warm water, sugar, and melted butter. Mix until the sugar is mostly dissolved. Add yeast and let it rest until it becomes foamy (about 5-10 minutes).
02 -
In the bowl of a stand mixer fitted with the dough hook, combine flour and kosher salt. Add the yeast mixture and mix on low speed until combined. Increase the speed to high and knead until the dough becomes smooth and elastic (about 6-8 minutes).
03 -
Transfer the dough to a greased bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
04 -
To a medium saucepan over medium heat, add 1 cup of blueberries and sugar. Stir until the sugar is dissolved. Blueberries will start to pop as they heat. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Pour the cornstarch mixture into the blueberries and stir until thickened (about 1 minute). Remove the saucepan from the heat. Stir in 1 teaspoon of fresh lemon juice, a pinch of kosher salt, and the remaining 1 cup of blueberries. Set aside.
05 -
Spray a 12-cup bundt pan with non-stick cooking spray. Set aside. Set out two small bowls. To the first bowl, add the melted butter. In a second bowl, mix brown sugar, cinnamon, and salt.
06 -
Turn the dough out onto a lightly floured surface. Divide it into 36 equal pieces, about 1 inch each. Working one at a time, coat each section of dough in butter. Then, roll in the sugar mixture until completely coated.
07 -
Arrange 12 pieces of the coated dough in the bottom of the prepared pan. Spoon half of the blueberry sauce over the top. Continue with another 12 pieces of coated dough, and the remaining blueberry sauce. Finish by topping with the remaining dough pieces. Discard any remaining sugar mixture.
08 -
Cover the bundt pan and let the dough rise until doubled, about 50-60 minutes. The dough balls should almost reach the top of the bundt pan.
09 -
Preheat the oven to 350°F. Uncover the pan and bake the bread until it's deeply browned on top and around the edges, 40-45 minutes. An instant-read thermometer inserted into the dough should read at least 190°F.
10 -
Let the bread cool for 5 minutes. Then, run a small knife around the edges of the pan to loosen it. Invert it onto a platter.
11 -
In a medium bowl, mix together the cream cheese and butter until smooth. Stir in the confectioners' sugar and 1 tablespoon of whole milk, adding more milk as needed to achieve a smooth, pourable glaze.
12 -
Drizzle the glaze over the warm monkey bread. Serve warm or at room temperature.
# Notes:
01 -
If you don't want to make the dough from scratch, you can use Rhodes Rolls or store-bought tube biscuits such as Grands Biscuits.
02 -
This monkey bread is delicious served warm or cold.
03 -
Perfect for breakfast, dessert, or as a snack any time of day.