Monkey Bread Minis
Nb persons: 6
Yield: two minis
Preparation time: 35 minutes
Total time: 55 minutes
Source: Rachel Ray Magazine
| 1 1/2 sticks | unsalted butter, chilled |
| 3 Tb. | maple syrup |
| 1/3 c. + 2 Tb. | sugar |
| 1/3 c. | brown sugar |
| 1 Tb. | ground cinnamon |
| 2 c. | flour |
| 1 Tb. | baking powder |
| 1/2 tsp. | salt |
| 3/4 c. | buttermilk, chilled |
Position a rack in the bottom third of the oven and preheat to 415 degrees. In a small bowl, microwave 4 Tb. butter and the maple syrup at high power until melted, 30 seconds; stir. In a small bowl, stir together 1/3 cup sugar, the brown sugar and the cinnamon.
In a food processor, combine the flour, baking powder , the remaining 2 Tb. sugar and the salt; pulse to combine. Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form. Pulse in the buttermilk until the dough just comes together. Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky). Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
Dip each ball in the maple butter, then coat with sugar mixture. Place 5-6 coated ball into each muffin cup and press to compact.
Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly). Transfer the muffin pan to a rack and cool for 10 minutes. Using a knife, loosen the sides of the monkey bread; invert onto a platter, then turn right side up. Serve warm.
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