Instant Pot Monkey Bread from Scratch.
Instant Pot Monkey Bread from Scratch. Sticky, sweet, and cinnamony, what could be better than that!? Get ready for some seriously sweet vibes with this perfect brunch or dessert sweet, Monkey Bread!
Yeast Mixture
- 1/2 tbsp active dry yeast
- 1/8 cup warm water
Tangzhong Mixture
- 2 tbsp milk
- 1 tbsp water
- 1 tbsp all-purpose flour
Dough Ingredients
- tangzhong mixture see above
- yeast mixture see above
- 1 1/2 cups all-purpose flour
- 1/8 cup white granulated sugar
- 1/2 tsp salt
- 1/4 cup milk
- 1 small egg
- 2 tbsp softened unsalted butter set the butter on the counter overnight until softened.Not melted.
Monkey Bread Coating
- 1/2 cup melted unsalted butter
- 1/4 cup white granulated sugar
- 2 tbsp ground cinnamon
Cream Cheese Icing (optional, but the bread is so good when dipped in it)
- 4 oz cream cheese
- 1/4 cup powdered sugar
- 1/4 cup milk
Dough Base
Generously spray nonstick oil into the tube pan. Set aside. This is a must so that the dough will not stick once you release it.
Attach your hook attachment to the electric mixer. Place the flour, white granulated sugar, and salt. egg, yeast mixture, and Tangzhong mixture in the electric mixing bowl. Mix the ingredients to low speed until the mixture will look like wet sand.
Now you can add the softened butter. Mix to medium speed. The mixture will look really wet, but eventually, it will form into a dough. Mix until the flour is smooth, about seven minutes of mixing.
Remove the dough and form it into a ball. Brush the bowl you used with oil and return the dough back into it. Turn the dough so that it will be coated with oil. Cover and place the dough in a warm place for one hour. Pro tip: What I do is turn my oven to its lowest setting for fifteen minutes and turn it off. This will be the warm place I use for proofing. After an hour, sprinkle your working area with flour, and put your dough there. Cut the dough into small pieces, and form the dough into balls. The size should be a little bigger than that of marble. Pro tip: Making the dough bigger than mentioned will make it ooze out from the pan. Dip the dough in melted butter and roll it into the prepared cinnamon sugar.
Arrange the dough pieces in the bottom of the prepared pan until it fills three-fourths of the pan. Cover and place the dough in a warm place for thirty minutes. This is the second proofing Pro tip: You don’t want to fill the dough as we still have to do the second proofing.
Mix the leftover melted butter with the leftover cinnamon sugar. Pour two tablespoons on top. Cover it tightly with tin foil. Pro tip: Tin foil will help limit the dough while baking, so it’s important to seal the pan tightly with the foil. If you have a leftover mixture, you can freeze it or refrigerate it for your next use.
Baking the Monkey Bread in the Instant Pot
Place the trivet in the inner pot. Place the inner pot into the instant pot base. Place the trivet to hold the pan in place. Cover it with the air fryer lid. Push the bake setting button and set the temperature to 350 F. Set the timer to twenty-five minutes.
When done, let the pan cool to the touch before flipping the pan over. Pro tip: Very gently remove the pan from the bread to maintain its shape.
Monkey Bread Coating
Melt the butter in the microwave. Make sure that the butter is melted, but not hot
Mix the sugar and the ground cinnamon.
( When you are done coating the dough, mix them together and pour them on top of the bread)