Monkey bread. One of those weird food names that seems to have always been around but no one can find the origin of. It’s a fun bread whether you make it sweet or savory – this one as you may have guessed) is sweet.
S’mores are the perfect combination of marshmallow, graham cracker and chocolate. Warm and gooey, crispy-crunchy, rich and sickeningly sweet, s’mores are the stuff that childhood memories are made of. What better way to relive all those old memories than a warm, gooey s’mores breakfast bread?
There isn’t one, is there?
This is sweet and delicious. You can’t really eat much of it because it is rich – best for a brunch table rather than an early morning breakfast for most people. I used my recipe for buttermilk bread because it is a very light and fluffy bread. I added a little extra sugar and some vanilla to the bread dough. Once the dough had risen the first time (in my new oven on my new proofing setting!) I punched it down and formed walnut sized balls. I took marshmallows and chocolate chips and formed the balls around them, then dipped the balls in melted butter and graham cracker crumbs.
Next I took the balls and put them in the bundt pan. Offset the rows so that you don’t have a crack all the way down the cake (which will happen if the balls are set exactly on top of each other.) Make three rows at the most. Two rows will probably bake more evenly.
Then I let it all rise to tall fluffiness.
And I baked it.
And the house smelled totally amazing. Sort of like a combination of your favorite donut shop and the midway at the fair. So good that my tummy rumbled even though I wasn’t hungry.
Don’t cook this on convection setting if you have it. I did that and it did not bake as well as I would have liked. Use the conventional baking setting. Bake it until it is done – be aware that the top will be done well before the bottom so give it a few minutes and when you think it is done be sure to run a knife or thermometer down into the bread and check closer to the bottom. If you take it out before it is all the way baked it will sink.
Anyway, you can put a glaze on this if you want – but you don’t need to. The nutrition information is without the glaze. I did add a cheesecake glaze and then a ganache drip over that because it would make for a better image. In some ways it made the bread more like a dessert than a breakfast bread.
When you bite into the warm bread you get chocolate and graham cracker and marshmallow – S’mores. Perfectly unexpected and perfectly yummy.
I am not extremely detail oriented when it comes to making monkey bread (or bubble bread or whatever you want to call it) and I just pulled hunks of dough off to make the balls. Don’t worry if they are perfectly uniform. I also did not measure the marshmallow and chocolate chips… I just put them in there.
I used a new product from Kraft but next time I would use regular mini marshmallows. I’d suggest that you use the mini marshmallows because the result will be more marshmallow-y. I think next time I may add a few white chocolate chips as well.
Whether you make this as a brunch, after-school treat, or a dessert, do make it. Put it on your “Special things for special days ” list.
S’Mores Monkey Bread
- 1 active dry yeast, (or 1 tablespoon)
- 1/4 cup lukewarm water
- Pinch of ginger, (helps activate the yeast)
- 2 cups warm buttermilk
- 1/2 cup sugar
- 2 teaspoons vanilla
- 1/4 cup melted unsalted butter, , lukewarm not hot
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 6 cups organic white flour
- 2 cups graham cracker crumbs
- 1 cup chocolate chips, , milk chocolate is best (you may need more)
- 1 cup mini marshmallows, (best choice) or the new Kraft Marshmallow Bits
- 1/2 cup melted butter
- Mix the yeast, ginger, and water together and let stand for five minutes.
- Mix buttermilk, sugar, salt, baking soda in with the yeast mixture.
- Add three cups of flour and mix until smooth. (On an electric mixer it is about 5 minutes on low speed.)
- Mix in butter until it is totally incorporated into batter.
- Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
- When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.
- Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.
- Punch down and form into walnut sized balls.
- Make a hollow in the center of one ball and add some chocolate and some marshmallow ... enclose completely in the dough.
- Dip in the melted butter and then roll in the graham cracker crumbs.
- Place in the bottom of the bundt pan.
- Repeat with the rest of the dough building layers. Do not make it more than 2 or 3 layers thick. Make 2 if you need to.
- Make each dough ball a little offset from the one under it.
- Allow to rise until it is light, about 30 minutes.
- Bake at 350f for 30 minutes.
- Let cool for 5 minutes and then turn out of the pan to cool for 10 more minutes.
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