Raisin Nut Monkey Bread Recipes

Steps:

• In a 1-quart saucepan heat the milk until it just comes to a boil; stir in 1/4 cup butter until melted.
• Cool until just warm (105 - 115°F).
• In a large mixer bowl, dissolve the yeast in warm water.
• Add the cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt.
• Beat at medium speed, scraping the bowl often, until smooth (1 to 2 minutes).
• By hand, stir in enough of the remaining flour to make the dough easy to handle.
• Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
• Place in a greased bowl; turn the greased side up.
• Cover, let rise in a warm place until doubled in size (about 1-1/2 hours.).
• The dough is ready if an indentation remains when touched.
• Punch down the dough; divide in half.
• With floured hands, shape each half into 24 balls.
• In a small bowl stir together 1 cup sugar, pecans and cinnamon.
• Dip the balls first into the melted butter, then into the sugar mixture.
• Place 24 balls in the bottom of a greased 10-inch tube pan or Bundt pan - if using the tube pan, line the bottom with aluminum foil.
• Sprinkle with raisins.
• Top with the remaining 24 balls, after dipping them into the butter and sugar mixtures.
• Cover; let rise until doubled in size (about 45 minutes).
• Heat the oven to 375°F.
• Bake for 35 to 40 minutes or until the monkey bread sounds hollow when tapped.
• Immediately invert the pan onto a heatproof serving plate.
• Let the pan stand 1 minute to allow the sugar mixture to drizzle over the monkey bread.
• Remove the pan; serve warm (leftovers can be reheated nicely in the microwave).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
• Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
• In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Steps:

• Preheat oven to 350° Cut each biscuit into 4 pieces; shape into balls. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon sugar. Arrange evenly in a generously greased 9- or 10-in. fluted tube pan. Sprinkle with remaining cinnamon sugar., Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto a serving platter.

Steps:

• In a bowl, mix yeast with small amount of milk until dissolved. Add 2 eggs and beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough, let rise 1 to 1 1/2 hours until doubled in size.
• Roll dough onto floured board, shape into a log. Cut log into 24 pieces of equal size. Shape each piece of dough into a ball, roll in melted butter. Place 12 balls in the bottom of the buttered and floured mold, leaving space between. Place remaining balls on top, spacing evenly. Let dough rise in mold for 30 minutes. Brush top with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 25 to 30 minutes.

Steps:

• In a large bowl, combine the flour, sugars, cinnamon, baking soda, baking powder, salt and cloves. In a small bowl, whisk the oil, pineapple, eggs and extract. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Spoon into two greased 8x4-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
• In a bowl, stir together 1 tablespoon of cinnamon and the white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
• Place butter, brown sugar, and the remaining 1 tablespoon cinnamon in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir to blend, and drizzle about 2 tablespoons of the butter mixture over each cup.
• Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
• In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
• In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
• Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

Steps:

• 1. In a mixing bowl, dissolve yeast in the warm water until foamy, about 5 minutes. Add the milk, butter, honey, salt, cinnamon, sugar, eggs, and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
• 2. Place raisins in a bowl of tepid tap water. Let soak until needed.
• 3. Turn dough out onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour.
• 4. Grease two 8.5" x 4.5" loaf pans.
• 5. Punch dough down. Turn out onto the lightly floured surface; sprinkle with raisins and walnuts and knead them in. Divide dough in half.
• 6. Roll dough into loaves, keeping raisins folded inside.
• 7. Place loaves into greased loaf pans. Cover and let rise until doubled, about one hour.
• 8. Preheat oven to 375°F.
• 9. Beat egg white and cold water; brush over loaves.
• 10. Bake at 375°F for 40 minutes or until golden brown. If top browns too quickly, cover loosely with foil for the last 15 minutes.
• 11. Remove from pans to wire racks to cool.

Steps:

• In a large bowl dissolve the yeast in warm water. Let it sit for about 5 minutes. Add milk, oil, 1/4 cup sugar, egg, 1 1/2 cups of whole wheat flour and raisins. Mix thoroughly with a wire wisk.
• Add enough remaining white flour to make the dough easy to handle. Turn on a grease bowl. Cover with plastic wrap and let rise for about 1 1/2 hours.
• On the mean time mix sugar and cinnamon on a bowl. Melt butter and place on another bowl.
• Divide the dough in half. Each half should make between 20-24 balls. Dip each balls first into the melted butter then into the sugar mixture.
• Place 24 balls in the bottom of a grease Bundt pan. Top with remaining balls after dipping into the butter and sugar mixture. Cover and let rise for another 45 minutes.
• Heat oven to 375 degrees F. Mix remainder sugar mixture and butter and pour over cake. Bake for about 35-45 minutes until bread sounds hollow when tapped.
• Immediately invert the pan on a heat proof serving plate and let stand for one minute. Remove pan and serve.