![]() And if you haven’t made monkey bread before and still need some convincing, understand that it might just divide your existence into Life Before Monkey Bread and Life After Monkey Bread. Whoops! If you’ve made monkey bread before, I needn’t explain to you why there are no basically of the insides, as they’re never long for this world. I think we all know that it was no longer in my power to resist. They were like cinnamon rolls and doughnut holes got together and made beautiful dough monkeys. ![]() Can you blame us? Their version contained marbles of a sweet, rich yeasted dough that had been dipped in melted butter, rolled in brown sugar and cinnamon, piled in a ring mold, allowed to puff and dome then baked until caramelized, flipped out onto a plate, glazed and eaten warm, our fingers pulling the bits of dough back apart. Or at least not when I make such damned fine biscuits without cans.īut it came back on my radar a few weeks ago when my mother, Alex and I shared some, warm and gooey from the oven, at a local restaurant and all three of us have been obsessed since. I researched it briefly but it turned out to be one of those things that I’m sure I’d polish off in ten seconds flat if you placed it before me, but that I’d never make myself because it turns out people largely make it with canned biscuit dough and I knew I’d never be able to bring myself to. Don’t worry, prior to that, I’d been in the latter category too. A while back, knowing my love of any and all baked goods with awesome names, a reader tipped me off to something called monkey bread which turns out to be one of those doughy delights people have either known about their entire lives and cannot believe I have been deprived of or are 54 words into this post and still have no idea what I’m talking about.
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