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S’Mores Monkey Bread
A rich yeast dough stuffed with chocolate and marshmallow and rolled in graham cracker crumbs makes a special breakfast or brunch treat
Prep Time
2
hours
hours
Cook Time
40
minutes
minutes
Total Time
2
hours
hours
40
minutes
minutes
Servings
16
servings
Calories
Author
Marye Audet-White
Ingredients
1
active dry yeast
(or 1 tablespoon)
¼
cup
lukewarm water
Pinch of ginger
(helps activate the yeast)
2
cups
warm buttermilk
½
cup
sugar
2
teaspoons
vanilla
¼
cup
melted unsalted butter
, lukewarm not hot
1
teaspoon
salt
¾
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
½
cup
melted butter
Instructions
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 ½ 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.