Grammy's Kitchen · Monkey Bread · Slow Cooker Monkey Bread
One of 43 monkey bread recipes we measured
from redstaryeast.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 43.
| this recipe | typical | |
|---|---|---|
| liquid | 21% | 26% |
| fat | 27% | 29% |
| total sugar | 22% | 49% |
| egg | 18% | 0% |
| yeast | 1% | 0% |
| salt | 1% | 0% |
| dairy | 0% | 3% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | Makes about 4 pounds (1814g) of dough. |
| 355 g | 1 1/2 cups lukewarm water |
| 9 g | 1 tablespoon Platinum Yeast |
| 18 g | 1 tablespoon kosher salt |
| 300 g | 6 large eggs |
| 170 g | 1/2 cup (170g) honey |
| 340 g | 1 1/2 cups (340g) unsalted butter (melted and cooled slightly) |
| 990 g | 7 cups (990g) unbleached all-purpose flour (see note) |
| 680 g | 1 1/2 pounds (680g) brioche dough (from recipe above) |
| 114 g | 8 tablespoons (1 stick) unsalted butter (melted) |
| 200 g | 1 cup granulated sugar |
| 12 g | 1 1/2 tablespoons ground cinnamon |
| 1 g | 1/8 teaspoon table salt |
| 3/4 cup caramel sauce (store-bought or homemade ) |
Method: 11 steps, published by redstaryeast.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.