Blueberry Monkey Bread
This Blueberry Monkey Bread is a sweet, pull-apart bread filled with blueberries and coated in a cinnamon-sugar mixture.
Equipment
- Mixing bowl
- baking dish
Ingredients
For the Dough
- ½ cup warm milk Temperature should be 105-115°F
- 2 ¼ teaspoons active dry yeast This is equivalent to 1 packet
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted, ½ stick
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups all-purpose flour plus more for dusting
For the Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter melted, 1 stick
- 2 cups fresh blueberries
For the Glaze (optional)
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- In a mixing bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- Add sugar, melted butter, egg, vanilla, and salt to the yeast mixture. Mix well.
- Gradually add flour, mixing until a soft dough forms. Knead until smooth, about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Preheat your oven to 350°F (175°C). Grease a baking dish.
- In a separate bowl, mix granulated sugar and cinnamon for the coating.
- Once dough has risen, punch it down and tear off small pieces. Roll each piece into a ball, then coat in the cinnamon-sugar mixture.
- Layer the coated dough balls in the prepared baking dish, adding blueberries between layers.
- Cover and let it rise again for 20 minutes.
- Bake for 30 minutes or until golden brown. Let cool slightly before serving.
- If desired, mix powdered sugar, milk or cream, and vanilla extract for glaze. Drizzle over the warm bread.
Notes
You can substitute other berries or fruits for blueberries if you prefer. Serve warm for best taste.