Trick or Treat Monkey Bread

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If you’ve got a sweet tooth, we’ve got the perfect recipe for you. Introducing Trick or Treat Monkey Bread, our spin on the Hungarian dessert bread. The best part, you get to use leftover Halloween candy.

Begin by merging 2 tablespoons of butter with milk and water, then gently heat the mixture to reach 155°F. Afterward, blend in the yeast and ¼ cup of sugar. Set this mixture aside.

Next, preheat your oven to 175°F. Using a stand mixer equipped with a dough hook attachment, combine the flour and salt, stirring at the lowest setting. Gradually introduce the milk mixture. Increase the mixer's speed to medium and continue to mix for 7 minutes.

Now, prepare a large glass bowl by applying a thin layer of oil and greasing the bottom and sides using a paper towel. Turn the dough out onto a lightly floured surface and knead it for 2 minutes. Shape the dough into a ball and place it in the greased glass bowl. Cover the bowl with plastic wrap.

Put the bowl in the preheated oven, then turn off the oven. Allow the dough to rise for 45 minutes. Meanwhile, unwrap mini candy bars and cut larger bars in half to create ½ to ¾-inch pieces. Set them aside. Grease a Bundt pan with cooking spray. Next, combine the remaining 1/4 cup of sugar with brown sugar and set it aside.

Once the dough has doubled in size, roll it out onto a lightly floured surface to form an 8x8-inch square. Slice it into 30 pieces.

Preheat your oven to 350°F. Place a candy bar piece in the center of each dough segment and shape it into a ball. Dip these dough balls in the remaining ½ cup of melted butter, then roll them in the sugar mixture. Arrange them in the prepared Bundt pan.

Pour any remaining butter or sugar mixture over the top of the dough balls and bake for 25 minutes or until they turn golden brown.

Trick or Treat Monkey Bread is the ultimate dessert and your kids and guests are going to love it. Have it as a snack throughout the day or bring it as a dessert at potlucks.
 

Directions:

1. Combine 2 tablespoons butter, milk and water.  Heat to 155°.  Stir in yeast and ¼ cup sugar.  Reserve.
2. Preheat oven to 175°.
3. Using a stand mixer with a dough hook attachment, combine flour and salt and mix on lowest setting.
4. Slowly add milk mixture.  Increase speed to medium and mix for 7 minutes.
5. Place oil in a large glass bowl, use paper towel to grease the bottom and sides.
6. Turn dough out onto a lightly floured surface and knead for 2 minutes.  Roll the dough into a ball and place in glass bowl.   Cover with plastic wrap.
7. Place bowl in oven and turn off oven.  Let rise for 45 minutes.
8. Meanwhile, unwrap mini candy bars and cut larger bars in half to a ½ or ¾-inch size. Reserve.
9. Grease a Bundt pan with cooking spray.
10. Combine remaining 1/4 cup sugar with brown sugar.  Reserve.
11. Once dough has doubled in size.  Roll out onto a lightly floured surface to an 8x8-inch square.  Cut into 30 pieces.
12. Preheat oven to 350°.  Place a candy bar in the middle of each piece of dough and roll into a ball.  Dip in remaining ½ cup melted butter.  Roll in sugar mixture and place in Bundt pan.
13. Pour any remaining butter or sugar mixture on top and bake for 25 minutes, or until golden brown.
14. Remove from oven and invert onto a platter.
15. Let cool 5 minutes and serve.

Tip:  Spray dough hook with cooking spray for ease of use.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen