Sunday, March 21, 2010

Spelt Monkey Bread Recipe!

Here's a little fun recipe for these stressful times. It's a new spin on a favorite recipe with an ancient grain.

Ingredients: 2 Spelt Right Pizza Dough Balls, fully thawed to double their frozen size
1/2 cup organic cane sugar (I hate using bleached white sugar)
1 tablespoon cinnamon (I use organic)
6 tablespoons real butter, melted (and purified if you would like). Purified means skimming off the impurities from the top of the melting butter and pouring off and using the clear butter, leaving the sediment on the bottom. Throw away the sediment. Also, known as ghee.

And, you will need a bundt pan or other pan with removable sides. (This the first time I have used a bundt pan in about 20 years, but I did two in a row yesterday!)

Preheat oven to 400 F

Lightly butter a bundt pan. Be sure to put a cookie sheet or other pan on the shelf beneath where you place the bundt pan because it will drip. Place melted butter in small bowl. Mix together cinnamon and sugar in a separate bowl. Gently pull apart the thawed dough and make 1/2 inch 1 inch dough balls. See picture. Then take the dough balls and dip in butter. See picture. Take the dipped dough balls and roll in cinnamon/sugar. Place the coated dough balls in bundt pan. Repeat steps until you are finished with the dough balls.

Bake at 400 oven. Remember to place a pan on a rack under the bundt pan because it will drip and make a mess.

Bake for about 30-45 minutes. Done when balls are not gooey in center. WaaLaa! The perfect treat for a gaggle of 7 year old girls visiting, or for a troop of teenagers over to watch a basketball game. Not a bad surprise for a brunch either.

We are going to try a savory version of this tonight with caramelized onions, olive oil, garlic and ?? Will keep you posted.

Spelt Monkey Bread Clip

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