Eggless Chocolate Chip and Cinnamon Monkey Bread Recipe
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All Purpose Flour 2 cups
Sugar 1/2 cup
Baking Powder 1 tablespoon
Salt 1/2 teaspoon
Cold Butter 5 tablespoons cut into 5 pieces.
Semisweet chocolate chips 1 cup / Raisins
Milk 2/3 milk
Sugar 1/4 cup
Ground Cinnamon 1.5 teaspoons
Butter 3 tablespoons melted
How to make Eggless Chocolate Chip and Cinnamon Monkey Bread
1. Preheat the oven to 350F. Grease an 8-inch square baking pan.
2. In a mixing bowl sift and combine all the ingredients mentioned in Part 1 except butter.
3. Using a pastry blender or a few pulses of a food processor, cut the cold butter into the flour mixture until the mixture resembles coarse meal.
4. Stir in the Part 2 ingredients and combine to form a dough.
5. Divide the dough into 16 balls and place in the prepared baking pan. The balls will touch.
6. Brush the balls with the melted butter.
7. Combine the remaining 1/4 cup sugar and the cinnamon. Sprinkle them with the cinnamon-sugar mixture.
8. Bake for 30 minutes, until light brown. Cool in the pan set on a wire rack before removing from the pan.
1. For this recipe the butter has to be used straight from the refrigerator.
2. If you don’t have a pastry blender you can use 2 knives or forks to cut in the fat. To use a pastry blender, mix the ingredients while cutting into the fats with the blender using a rocking, up and down bouncing motion.
3. To divide the dough into 16 balls you can follow my method. First divide the entire dough into 2 equal parts. Roll the 2 parts into 2 separate logs. Cut each log into 8 pieces. While doing this, flour the surface generously. I also sprayed both my hands with non stick oil spray, so handling the dough was easy.
4. Similarly for greasing the baking pan, use the butter wrapper.
5. I baked the bread for 32 minutes. I would advice to cool it in the pan for atleast an hour before taking it out. The bread is very moist inside, but a little bit dry on the top. I guess it was because I did not use the entire 3 tablespoons of butter as mentioned in the original recipe. But the taste was phenomenal, with the melted chocolate chips, a hint of sweetness and the aroma of freshly ground cinnamon.