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Golden Bubble Ring, {aka Monkey Bread}

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There are no surprises when it comes to making the nostalgic and all time favorite Monkey Bread. I first started making it from scratch in the early 70's using the number one cookbook for newlyweds, the Better Homes and Garden Cookbook, printed in 1971. One of my favorite times to make this bread was our trips to the beach. In May, my sister's family would rent a house on Crystal Beach near Galveston for a week to ten days and they would invite us to come down for the weekend. I would spend all day Thursday and Friday making all kinds of food to take with us. You would have thought we were going to be stranded with how much I took. Fun times. Well one of my favorite things to take on this trip was this Golden Bubble Ring, now called Monkey Bread, and usually made with canned biscuits. I have to say I have made it many times using canned biscuits, but on occasion I still make it from scratch and always think about our trips to the beach. Food memories for me are always connected to spending time with family and friends and this one is just one of those memories.

Golden Bubble Ring
Recipe source: Better Homes and Garden Cookbook, 1971

2 packages active dry yeast
1/2 cup warm water
1/2 cup milk, scaled
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
4 -4 1/2 cups sifted all purpose flour
2 beaten eggs
3 tablespoons butter or margarine, melted
3/4 cup sugar
1 teaspoon ground cinnamon

Soften yeast in warm water 100 degrees F. Combine milk, shortening, 1/2 cup sugar, and salt. Cool to lukewarm. Add 1 cup flour; beat well. Add yeast mixture and eggs. Beat smooth. Mix in remaining flour, or enough to make a soft dough.

Knead on lightly floured surface 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise till double (1 to1 1/4 hours). Punch down, Cover; let rest 10 minutes.

Shape into about 28 balls, golf-ball size. Roll each in melted butter, then in mixture of 3/4 cup sugar and cinnamon. Arrange in well-greased 10-inch tube pan. Sprinkle with any remaining sugar mixture. Let rise in warm place till double (about 1 hour). Bake in moderate oven (350 degrees F) 35 to 40 minutes. Cool in pan 15 to 20 minutes. Invert on plate; remove pan.

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