Gluten-Free Monkey Bread
- 1 Bundt pan
- 4 1/3 cups gluten-free all purpose flour with xanthan gum (divided) we used GF Jules
- 2 1/4 teaspoons gluten-free active dry yeast (1 standard packet)
- 1 cups milk of choice we've used both 1% and 2% milkfat
- 1/3 cup + 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cooked, mashed, potato * *Peel and cube a potato, boil approximately 15-20 minutes until soft, drain into a colander, then mash the cooked potato with a fork. If making potato ahead of time, store in the refrigerator.
- 5 tablespoons butter or dairy-free butter, cut into pieces
- 2 large eggs
Cinnamon Sugar Coating
- 1 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup butter or dairy-free butter, melted
Cinnamon Sugar Coating part 2
- 1/4 cup butter or dairy-free butter, melted
- 2/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
Simple Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk or dairy free milk of choice
- 1/2 teaspoon vanilla extract
- Generously grease a bundt pan, and set aside.
- Prepare cinnamon sugar coating: mix sugar and cinnamon in a medium bowl and have butter in a bowl ready to be melted, set aside.
- Make dough: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.
- In a medium saucepan heat and stir to combine milk, mashed potato, butter, granulated sugar and salt until warm (115-120 degrees F) -- if you don't have a cooking thermometer, you can tell it's warm enough because the butter just melts.
- Add warmed liquid mixture to flour mixture along with the eggs. Using an electric mixer (if using a Kitchen Aid, use the paddle attachment), mix on low to medium speed for 30 seconds, scraping sides of bowl as needed. Then once combined, mix at medium to high speed for 1 minute until well combined and smooth.
- Add the remaining flour a bit at a time (I added 1.5 cups, then 1 cup, then 1/3 cup) while running a Kitchen Aid using the kneading attachment to combine. When all the flour is added and mostly combined, stop to scrap down the sides or any flour that settles on the bottom of the bowl as needed and continue mixing with the dough attachment until a dough is formed and all the flour mixed in. You want the dough to be well combined but do not over mix. The dough will be soft and pliable, not sticky when ready.
- Coat each dough bite in cinnamon sugar: melt the butter in a small bowl (make sure it it not warmer than 110 degrees F; if it is add in a bit more cold butter to cool it). Then set up an assembly line with the prepared cinnamon sugar and melted butter. Leaving the dough in the mixing bowl (it will stay warmer that way), one by one pick off a piece of dough and roll into an approximately 1 1/2 inch ball, then using a fork dip and coat each ball in butter, than dip and coat in cinnamon sugar and place in the prepared bundt pan. Repeat this process, layering the coated dough bites in around the bundt pan, then on top of one another.I usually get 35-40 golf ball size, dough bites.
- Rise the dough: Cover with the bundt pan plastic wrap, then with a clean dry kitchen towel and let stand in a dark, warm place for 1 hour (I left mine in a kitchen cabinet). Dough will get puffy and fill out the bundt pan. Towards the end of the hour of rising, preheat oven to to 350°F.* *If making ahead, stop at this point -- keep the plastic wrap on the pan, and refrigerate up to 24 hours, until ready to bake. Remove from the refrigerator 30 minutes before baking, while the oven preheats.
- Drizzle with brown sugar sauce before baking: In a liquid measuring cup, melt butter then whisk in the brown sugar and vanilla. Microwave for about 20 seconds so that it gets more liquid-y — it will still be super thick. Pour all over the top of the risen dough bites.
- Bake for 30 minutes or until golden on top. Center of the monkey bread will be at 200 degrees F, and the brown sugar will be melted and bubbly around the edges. Remove from oven and let rest 10-15 minutes. Place a large heat resistant plate on top of the bundt pan and quickly flip over. The brown sugar sauce will glide down the sides of the monkey bread, giving it its gooey texture.
- Make the vanilla glaze: In a liquid measuring cup, whisk the powdered sugar, milk and vanilla until well combined and pour-able. Add a touch more powdered sugar if yours seems too thin.Drizzle the vanilla icing all over the monkey bread.Enjoy!
- Store at room temperature for up to 3 days. To reheat, heat only the bites you want to eat in the microwave for 10-30 seconds, depending on how many you are making to warm and re-soften.