Description
This delightful Blueberry Monkey Bread is a sweet, pull-apart treat featuring tender dough coated in cinnamon sugar with bursts of fresh blueberries. Soft and flavorful, it’s perfect for breakfast, brunch, or dessert and is beautifully complemented by an optional vanilla glaze.
Ingredients
Scale
For the Dough:
- 1/2 cup warm milk (105-115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour, plus more for dusting
For the Coating:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups fresh blueberries
For the Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
- Combine Wet Ingredients: Add the melted butter, remaining sugar, egg, vanilla extract, and salt to the yeast mixture. Stir to combine.
- Add Dry Ingredients: Gradually add the flour, 1 cup at a time, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook until dough is elastic and smooth.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Coating: In a shallow bowl, combine the sugar and cinnamon. Set aside.
- Melt the Butter: Melt the remaining 1/2 cup of butter and pour it into a separate bowl for dipping.
- Punch Down the Dough: Gently punch down the risen dough to release the air.
- Shape the Dough: Turn the dough out onto a lightly floured surface and roll it to about 1/2-inch thickness.
- Cut into Pieces: Use a pizza cutter or knife to cut the dough into small, approximately 1-inch pieces.
- Coat and Arrange: Dip each piece of dough into the melted butter, then toss it in the cinnamon-sugar mixture. Place the coated dough pieces into a well-greased bundt pan, evenly distributing the blueberries among the dough pieces.
- Second Rise: Cover the bundt pan with plastic wrap or a clean kitchen towel and let rise in a warm place for 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the monkey bread for 40-45 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, cover it loosely with foil.
- Cool: Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate.
- Whisk Glaze Ingredients: In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
- Drizzle Glaze: Drizzle the glaze over the warm monkey bread for a sweet, glossy finish.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast.
- Fresh blueberries work best to add juicy bursts of flavor; avoid canned or frozen for best texture.
- The glaze is optional but adds a lovely sweetness and shine.
- If you prefer a less sweet version, reduce the sugar in the coating or glaze.
- You can substitute all-purpose flour with bread flour for a chewier texture.
- Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.
