Apple Cinnamon Monkey Bread

I know, I know,I know...This title sounds wacky...but this is a nice Easter Brunch recipe that will be a sweet treat for everybody in the household...

INGREDIENTS:

• 3 cups all-purpose flour, divided
• 2 tbsp granulated sugar
• 1 8-g pkg quick-rise instant yeast
• 1 tsp salt
• 1/2 cup hot milk (120F to 130F)
• 2 tbsp unsalted butter, melted
• 1 egg, at room temperature
• 1 apple, grated (not peeled)
• 1/3 cup unsalted butter, melted
• 2/3 cup packed brown sugar
• 1 1/2 tsp cinnamon

DIRECTIONS:

• Whisk 1 cup flour with granulated sugar, yeast and salt in a large bowl. Whisk in hot milk, 2 tbsp butter, egg and apple. Stir in 11/2 cups flour, using a wooden spoon, and continue stirring until dough starts to come together.
• Scrape dough onto a floured counter. Knead dough until smooth and not sticky, adding some of remaining 1/2 cup flour as needed, 3 to 4 min. Spray a medium bowl with oil and transfer dough into bowl. Cover with a damp tea towel and let rest in a warm place until dough doubles in size, about 1 hour.
• Preheat oven to 350F. Spray a 10-in. Bundt pan lightly with oil.
• Pour 1/3 cup melted butter into a shallow dish. In a medium bowl, stir brown sugar with cinnamon. Shape dough into 1-in. balls. Dip each ball in butter, then coat in sugar mixture. Layer balls in prepared pan, staggering each layer like bricks. Pat down. Sprinkle any remaining butter and sugar over dough.
• Bake in centre of oven until deep golden brown, about 25 min. Transfer to a rack. Let stand 5 min, then flip onto a plate.
• Place icing sugar in a medium bowl. Stir in apple cider, 1 tbsp at a time, until smooth. Drizzle glaze over warm bread. Serve immediately.

Originally published in the Today’s Parent March 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

You can have this with your morning cup of coffee...or with a glass of cold milk-

 Enjoy!  Eat and drink Well My friends!