Saturday, October 27, 2012

Easy Monkey Bread

Sometimes you have to ease up a bit and go with the classic way a recipe is made. It really needs to have a good payoff, though, to be worth it.

This monkey bread is different. It will take you about 5 minutes to make for brunch this weekend if you can get over your weird Southern pride about your own finely honed biscuit recipe and just go ahead and get some buttermilk biscuits in a can -- we like Immaculate Baking Company's work in this area.

What a fun recipe to try since we have been meaning to make monkey bread forever. You should try your hand at it, too -- we cut way down on the amount of sugar and butter used in other recipes, it couldn't be easier to make, and it's a ton of fun to share.

Easy Monkey Bread

1 can buttermilk biscuits
1/3 cup cane sugar
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup chopped walnuts
1/3 cup golden raisins
1/4 cup unsalted butter 

Preheat oven to 350 degrees. Cut each unbaked biscuit into 6 pieces. Loosely roll the pieces into balls. Set aside. Mix cinnamon, salt and sugar in a bowl. Toss into biscuit pieces a few at a time and toss to coat. Add in the walnuts and raisins. With a silicone brush, brush a bunt pan with a little bit of the butter to coat. Add in biscuit mixture and pour any of the mixture's sugar, raisins, and nuts that are left in the bowl on top. Pour remainder of butter over bread. Bake at 350 degrees for 25-30 minutes. Invert bread onto a plate and serve.