First up for the monkey bread was the dough. we combined all the wet ingredients needed into a mixing bowl and mixed them. Then, we combined our wet ingredients with our dry ingredients. Adding the flour in one cup at a time for the right consistency was tricky. Once the dough was brought together, we kneaded it for about ten minutes. It was very sticky, so it was hard to work with at first. Then, we let it rest for an hour and a half and combined our sugar and spices for the cinnamon sugar mix. Once the dough was done resting, we rolled it into a flat rectangle and brushed it with melted butter. From there, we added our cinnamon sugar mix and rolled it up. Once rolled, we cut it into many little bite-sized pieces. From there, we rolled each piece into a ball, rolled it in more cinnamon sugar, and placed it into the bundt pan. From there, we baked it. While baking, we made the cream cheese icing glaze. Finally, we took it out of the oven, flipped it on a plate, and put the glaze on. Overall, it was not overly difficult to make. However, some parts were very tedious, such as rolling and dipping each ball into the cinnamon and sugar and kneading the dough. We were unable to make the scones as planned and did not have time for the raspberry muffins, but we may make the muffins sometime this week. Although it wasn't terribly hard to make, we could have done a little more to prepare. A lot of the problems we ran into were the result of preventable beginner mistakes. One example of this would be how we overestimated the amount of supplies we had. We quickly ran out of all-purpose flour, which made it difficult to continue the project. We also quickly ran out of time. We underestimated how long the monkey bread would take, which complicated things even further. However, we are positive we can improve upon these mistakes by making simple adjustments such as conducting a more thorough evaluation of the ingredients and devoting more time to recipes than we think is needed.
Ingredients: Bread Rolls ¼ cup (60ml) warm water 2½ teaspoons (23g) active dry yeast ¼ cup (50g) granulated sugar 1 cup (237ml) milk, warmed 2 tablespoons (28g) unsalted butter 2 large eggs 1 teaspoon (5ml) vanilla extract 3½-4 cups (420-480g) all-purpose flour 1 teaspoon (7g) salt Cinnamon Sugar 1 cup (200g) granulated sugar, divided 1 cup (213g) brown sugar divided 2 tablespoons (17g) ground cinnamon, divided 1 teaspoon (3g) ground nutmeg 1 cup (240g) unsalted butter, melted and divided Cream Cheese Glaze 4 ounces (113g) cream cheese, softened 1½ cups (180g) powdered sugar ½ teaspoon (3ml) vanilla extract 2-4 tablespoons (30-60ml) milk (may need more or less) ¼ cup (60g) butter, softened 1 pinch salt Recipe Book Link: https://www.africanbites.com/cinnamon-roll-monkey-bread/
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