Description
This maple bacon monkey bread is a sweet and savory pull-apart breakfast made with homemade maple yeast dough, caramelized bacon and sugar, maple glaze, and salty bacon. The perfect fun breakfast for hosting.
Ingredients
Units
Scale
Homemade Yeast Dough
- 3/4 cup warm milk
- 1 packet active dry yeast
- 1/4 cup unsatled butter, melted
- 1 egg, room temperature
- 1/3 cup maple syrup
- 3 cups all-purpose flour
- 1 tsp salt
Cinnamon Maple-Bacon Coating
- 1 stick butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
- 8 strips of bacon
Maple Powdered Sugar Glaze
- 2 cups powdered sugar
- 4 tbsp maple syrup
- 3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F to for cooking the bacon. Generously grease a bundt pan with butter or nonstick cooking spray. Make sure to get in all the edges and crevices of the pan so that the bread release easily. Sprinkle the inside bundt pan with brown sugar for extra caramelization.
- Make Maple Yeast Dough. In the bowl of a stand mixer with the dough hook attachment, add your warm milk (heated to about 110°F) and sprinkle in active dry yeast. Let the yeast activate for 3-5 minutes. You’ll know it’s active when it starts to bubble.
- When yeast is active, mix in maple syrup, egg, melted butter until evenly combined.
- Reduce the speed to low and mix in bread flour and salt until combined.
- Increase the speed of the mixer to medium to knead dough. When a dough ball forms, remove from the mixing bowl and knead by hand on a floured surface for 5-10 minutes.
- Lightly grease a bowl with some olive oil and place the dough ball in the bowl to rise. Cover with a clean towel and set in a warm place (oven with light on, microwave, countertop) to let rise for 1-2 hours. Or until it has doubled in size.
- Cook Bacon. Place 6-8 pieces of bacon on a parchment-lined baking sheet and cook for 20-25 minutes until crisp. Remove from the oven, transfer to a paper-towel lined plate and pat any excess grease. Once they’ve cooled, chop the bacon into tiny bits and set the side. Reduce the temperature of the oven to 350°F.
- When your dough has doubled in size, punch down the dough ball to release excess air. Roll out into a long thin log and slice into 1-inch pieces. Roll each dough piece into a ball.
- Prep dipping bowls. Melt 1 stick of butter in a medium bowl. In a separate bowl, mix sugars, spices and bacon bits. (Reserve some bacon bits for garnishing.)
- Coat the dough. Dip each dough ball in butter first, then in the spiced bacon sugar toss into the bundt pan. Continue to coat and add dough balls to the bundt pan – starting in a single layer and then adding more layers on until all dough balls are added to pan.
- Combine any remains sugar and melted butter together and pour the buttery mixture evenly over the top of your dough.
- Bake in preheated oven for 30-40 minutes until golden brown on top and cooked all the way through.
- Remove from oven and allow to cool for about 10 minutes before flipping onto a plate. Place a plate face-side down on the the bundt pan and carefully flip the bread onto the pan. It may take a gentle shake of the pan to release the dough.
- In a small bowl, whisk together powdered sugar, vanilla, maple syrup and milk until thin glaze forms. Drizzle over the top of the monkey bread and sprinkle extra bacon bits top.
- Prep Time: 30 minutes
- Rise Time: 1 hour
- Cook Time: 40 minutes