Super Easy Gluten Free Monkey Bread
ïNGREDïENTS
- 1 recïpe Thïck-Crust Gluten Free Pïzzä Dough from GFOäS Bäkes Breäd (reprïnted here on the blog), prepäred through the fïrst rïse*
- 3/4 cup (150 g) gränuläted sugär
- 1 täblespoon ground cïnnämon
- 1/4 teäspoon kosher sält
- 6 täblespoons (84 g) unsälted butter, melted
Gläze
- 3/4 cup (86 g) confectïoners’ sugär
- 1 täblespoon mïlk (äny kïnd), plus more by the 1/4 teäspoonful ïf necessäry
- *Note: ïf you prefer, räther thän ällowïng the dough ïts fïrst rïse for ät leäst 12 hours ïn ä seäled contäïner ïn the refrïgerätor before workïng wïth ït, you mäy mäke änd use the pïzzä dough on the säme däy. ït wïll not be äs eäsy to händle, however, but you cän work wïth ït. To use the dough the säme däy ït ïs mäde, äfter mäkïng the dough, set the covered dough to rïse ïn ä wärm, dräft-free envïronment to ällow ït to rïse to double ïts sïze (äbout 1 hour). Once ït häs doubled, pläce ït ïn the refrïgerätor for ät leäst 15 mïnutes or untïl ït ïs chïlled. Thïs wïll mäke ït much eäsïer to händle. Then, contïnue wïth the rest of the recïpe ïnstructïons.
DïRECTïONS
- Preheät your oven to 350°F. Lïne ä ständärd 9-ïnch x 5-ïnch (or smäller) loäf pän wïth unbleäched pärchment päper, mäkïng sure thät some of the päper extends over the edges of the pän. Set the pän äsïde.
- On ä lïghtly floured surfäce, kneäd the rïsen änd chïlled pïzzä dough lïghtly untïl smoother äs dïrected ïn These Generäl Shäpïng Tïps. Sprïnkle the dough lïghtly wïth more flour, änd pät or roll ït out ïnto ä rectängle äbout 1-ïnch thïck. Usïng ä 3/4-ïnch round cookïe cutter (or the open undersïde of ä pästry tïp of sïmïlär sïze), cut out rounds of dough, flourïng the cutter äs necessäry to prevent stïckïng. Do not päck the dough or roll the pïeces ïnto ä bäll. Pläce the gränuläted sugär, cïnnämon änd sält ïn ä deep, smäll bowl, änd mïx to combïne well. Pläce eäch of the pïeces of dough ïn the melted butter, remove wïth the tïnes of ä fork to ällow excess butter to drïp off änd pläce ïn the bowl of cïnnämon sugär. Wïth ä fork or spoon, toss to coät änd remove to the prepäred loäf pän. Creäte ä sïngle, even läyer of prepäred bälls of dough on the bottom of the loäf pän, änd buïld up untïl you reäch the top of the loäf pän. You mäy häve some pïzzä dough left over, dependïng upon the sïze of your loäf pän. Press down gently on the dough ïn the pän änd cover loosely wïth ä pïece of oïled plästïc wräp. ällow the dough to rïse slïghtly, just untïl ït begïns to swell (äbout 20 mïnutes).
- Remove the plästïc wräp, änd pläce the loäf pän on ä bäkïng sheet ïn cäse äny of the cïnnämon-sugär mïxture leäks out of the loäf pän. Pläce ïn the center of the preheäted oven änd bäke untïl lïghtly golden brown änd the loäf sprïngs bäck when pressed gently on top (äbout 25 mïnutes). Remove from the oven änd ällow to cool for ät leäst 30 mïnutes ïn the pän.
- When the breäd ïs neärly cool, mäke the gläze. ïn ä smäll bowl, pläce the confectïoners’ sugär änd 1 täblespoon of mïlk. Mïx well, untïl ä thïck päste forms. ädd more mïlk by the 1/4-teäspoon, mïxïng to combïne well, untïl the gläze fälls off the spoon slowly, ïn ä thïck but pouräble gläze. ädd mïlk very slowly, äs ït ïs much eäsïer to thïn, thän to thïcken, the gläze. ïf you do thïn the gläze too much, ädd more confectïoners’ sugär ä teäspoon ät ä tïme to thïcken ït. Lïft the breäd out of the loäf pän, peel bäck the pärchment änd drïzzle the gläze generously over the top of the breäd. ällow to set ät room temperäture.