In my house, we have but one real holiday tradition. We make Monkey Bread every Christmas eve and that is what we eat Christmas morning before, during and after gift opening. I have seen recipes for Monkey Bread that use refrigerated biscuits, and while I'm sure that it's a heckuva lot easier than my recipe, I like the tedium of my way. I found this recipe in a Martha Stewart magazine way back when... and though I cheat for the whole dough rising part (I make the dough in my bread maker), I'll write the recipe as written and not how I do it!
For the Bread:
1/4 c. warm water
1/4 c. granulated sugar, plus a pinch for yeast
1 package yeast (this is roughly 2 1/4 tsp if you use the jarred yeast for the breadmaker)
2 tbsp shortening (plus more to grease pan and bowl)
3/4 c. milk, warmed
1 tsp salt
1 large egg
3 1/4 c. flour
For the coating:
1 stick butter, melted
3/4 c. light brown sugar
2 tsp ground cinnamon
1/2 c. nuts, chopped (We never include the nuts, actually - and it's still good)
For the Icing:
1/4 c. milk
2 c. powdered sugar
HOW YOU DO IT:
1. Put warm water and pinch of sugar in small bowl. Sprinkle yeast over top. Stir, let yeast soften and dissolve. About 5 minutes.
2. Place shortening, warm milk, sugar, salt & egg in mixer bowl. Grease bundt pan and a medium bowl.
3. Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.
4. Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon and nuts; sprinkle 2 tbsps nut mixture in Bundt pan. Cut dough into 1/2 inch pieces. Roll into balls.
5. Dip balls in butter, then roll in nut mixture; place in prepared bundt pan.
6. Cover with plastic wrap. Let rise about 1 hour or until doubled in size.
7. Preheat oven to 350 degrees. Bake 30 - 35 minutes. Let cool 15 minutes in pan.
8. Turn bread out of pan; cool 20 minutes on rack or plate.
9. Make icing: in small bowl, stir milk into powdered sugar. Drizzle over bread.
*Random note: This is the first year I actually have a bundt pan. I've always used an angel food cake pan. IF you use an angel food pan, put a cookie sheet underneath it - I've had years where the buttery mix oozes out, drips and the smoke alarm goes off. Not good. This year I'll be using my bundt pan now that I finally have one.