week 8: hannah’s pick – Overnight Chocolate Chip-Toffee Monkey Bread

i’ve wanted to do monkey bread for a long time. admittedly, it’s not the most attractive dessert, but for some strange reason i’ve always been drawn to it! and the recipe tasted amazing–it was arguably one of the best tasting things we’ve made so far.

Overnight Chocolate Chip-Toffee Monkey Bread

1/3 cup granulated sugar, divided
1/4 warm water
2 1/4 teaspoons (1 packet) active dry yeast
3/4 warm milk
2/3 cup melted butter, divided
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
3 2/3 cup all purpose flour, divided
1 cup milk chocolate chips
1/2 cup packed brown sugar
1/2 cup toffee bits


1.  In a stand mixer bowl, dissolve 1 teaspoon of granulated sugar in warm water. Lightly sprinkle in yeast. Let stand for 10 minutes or until foamy. Whisk in the remaining sugar, milk, 1/4 melted butter (50ml), eggs, vanilla, and salt. Add 3 cups flour. Using dough hook attachment, mix until it forms a soft sticky dough.

2.  Knead dough, on medium low speed, adding in remaining flour as needed, for 10 minutes or until the dough is smooth and elastic. Knead in the chocolate chips. Transfer to a greased bowl, cover and let rise in a warm, draft free area, about 1 hour or until doubled in volume.

3. Grease a 10-inch bundt pan. Place remaining melted butter in a small bowl. In a separate bowl, toss the brown sugar and toffee bits together. Transfer the dough to a lightly floured surface and knead 4 to 5 times to release any excess air.

4.  Pinch off small pieces of dough, about 1-inch, and roll into balls (about 36 balls). Coat each ball in the butter, then lightly coat in the brown sugar mixture. Layer the balls evenly into bundt pan. If you have any of the brown sugar mixture left, sprinkle evenly over the coated balls. Cover with plastic wrap, and let rise in refrigerator overnight.

5.  Preheat oven to 350 degrees F. Bake for about 30 to 35 minutes, or until top is golden. Cool in pan for 5 minutes, then turn out onto serving plate. Serve warm.


One thought on “week 8: hannah’s pick – Overnight Chocolate Chip-Toffee Monkey Bread

  1. Pingback: week 52: hannah and stephanie’s pick – New York Cheesecake with Chocolate Ganache and Chocolate Crumb Topping | 52weekbakingproject

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