I have made this German Chocolate Monkey bread THREE times in the past month. That’s a whole lotta monkey bread. It’s that good. I haven’t shared with anyone (except Eric), either.
I’ll definitely be making this again and again. It’s pretty easy and quick to throw together.
It’s not a true monkey bread, because it’s not made with yeast, and it’s not made with canned biscuits. I made up a quick bread using butter, sugar, eggs, sour cream, baking powder, baking soda, salt and flour, and rolled it into balls. I rolled the dough balls in melted butter, brown sugar and cinnamon, and placed them in a bundt pan. You could use an angel food cake pan, or any cake pan.
The bread gets baked, then drizzled with chocolate sauce, toasted coconut, and pecans.
Amazing. The dough balls taste like doughnuts.
German Chocolate Monkey Bread
3/4 cup unsalted butter, softened, divided use
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups all purpose flour
3/4 cup brown sugar
2 teaspoons ground cinnamon
1/3 cup sweetened condensed milk
1/3 cup semi-sweet chocolate chips
1/4 cup sweetened flaked coconut, toasted
1/4 cup finely chopped pecans, toasted
Heat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
In a food processor, pulse together 1/2 cup butter and sugar until creamy. Add eggs, sour cream, baking powder, baking soda and salt, and pulse until well incorporated. Add flour, and pulse until just combined and dough forms a ball.
In a small bowl, stir together brown sugar and cinnamon until well combined. Melt remaining 1/4 cup butter in a small bowl.
On a floured surface, pat dough into an 8x8-inch square. Slice into 6x7 rows, to make 42 pieces. Roll pieces into balls. Roll balls in butter, followed by brown sugar. Line evenly into Bundt pan, sprinkling pecans over each layer. Bake 30 minutes, or until well risen and golden brown. Cool on a wire rack for 12 minutes. Run a knife around outer/inner edges, and invert monkey bread onto a serving platter.
To make the glaze, stir together sweetened condensed milk and chocolate in a small saucepan, over low heat, until melted and smooth. Stir in coconut and pecans until combined. Drizzle glaze over monkey bread.
Serves 6-8, I would say