• Butter Rum Monkey Bread

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    • 1/4 stk butter
    • 1/4 c. sugar
    • 2 Tbsp. water 1/4 c. rum
    • 1 lrg egg
    • 2 tsp rum extract
    • 1/2 stk butter
    • 3/4 c. lowfat milk
    • 1 1/2 tsp salt
    • 1/4 c. sugar
    • 3 c. bread flour
    • 2 tsp yeast


    1. Bring the first three syrup ingredients to a boil and simmer for five min. Then 1/4 c. rum is added and simmered for five min more. Then remove from stove and pour into a small bowl to cold. This is done whilst the dough is kneading.Use Basic cycle. At the end of the cycle, dump dough onto floured bowl and, working quickly, dived into 32 balls. Shape into spheres with hands. Dip balls into syrup and place back into pan, making several layers. Place pan back into machine and allow to complete rising and baking. Any excess syrup can be used as a dip.

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