Ingredients:
- 2 1/2 cups gluten-free all-purpose flour
- 2 tsp xanthan gum if not included in the flour mix
- 1/2 cup granulated sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
- 1/2 cup warm milk 110F
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- For coating:
- 1 cup granulated sugar
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- For glaze optional:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions:
Warm the milk and yeast together in a bowl
Allow it to sit for 5 to 10 minutes until it foams up
In a different bowl, mix the sugar, salt, gluten-free flour, and xanthan gum if you need it with a whisk
In a separate bowl, melt the butter and add the eggs and vanilla extract
Mix the yeast mixture well
Slowly add the wet ingredients to the dry ones and mix them together until a dough forms
Cut the dough into little chunks and roll each one into a ball that's about an inch across
For the coating, mix the cinnamon powder and granulated sugar in a different bowl
First, dip each dough ball into the melted butter
Then, roll it in the cinnamon-sugar mix until it is completely covered
Cover the dough balls and put them in a bundt pan or another baking dish that has been greased
You can stack them if you need to
Put a clean kitchen towel over the pan and let the dough rise for 30 to 45 minutes
Turn on your oven to 350F 175C while the dough is rising
Before you put the monkey bread in the oven, heat it up
Bake it for 25 to 30 minutes, or until it's golden brown and done
Pour the glaze into a bowl and whisk the powdered sugar, milk, and vanilla extract together until the mixture is smooth
Start baking the monkey bread at the same time
It's time to take the monkey bread out of the oven and let it cool for a while
If you want, you can drizzle the glaze over the warm monkey bread
When you serve the gluten-free monkey bread warm, you can pull apart the tasty pieces that are covered in cinnamon sugar
No comments:
Post a Comment