We always have a running list of recipes we would like to create. It’s long and keeps getting longer. Last spring one item we put on our list is monkey bread. It seems to be something that we see all over the internet and figured we needed to create a gluten free, top 8 allergen free, refined sugar free version so we can all enjoy some. Several weeks ago, we got several requests for a monkey bread recipe so we figured it was time. The last person that requested a recipe said it must be a sign that so many people are asking, LOL. So, we got to work to create an amazing monkey bread recipe that is simple and delicious just for you. When we were in the process of creating this recipe for you all, we decided to change a few things.
One thing to keep in mind is that we have no context for monkey bread. Since we live with multiple food restrictions in our house, we have never had traditional monkey bread. That being said, we read so many traditional recipes that we lost count. We wanted some sort of context for how people make this fun bread. From our research we came up with a recipe that we think tastes amazing and is fun to eat and make. Will it be exactly like traditional monkey bread? It will probably be a bit different, but we know you will love it. The second thing we changed about this bread is the name. If you read about how monkey bread got its name, it’s vague and no one really knows. We just didn’t think monkey bread made sense, so we are calling this Turtle Bread. It looks like a turtle when you flip it upside down. Since it may be a bit different from traditional monkey bread, it also required a new name too. We are excited for you to try out Turtle Bread and we think it will become one of your favorites.
You get to decide how you want to eat this bread. Traditionally with monkey bread, people use it as a pull apart bread. You can certainly do that with this bread. We personally like to cut slices of it and then eat with fingers or a fork. Cutting it seems to be the best way, especially if you are eating with a group of people. However you choose to do it, just be sure to enjoy it! Head on over to pick up our Rustic Scoop™ Sandwich Bread Mix so you can make this. We would love to see a photo when you make this and we appreciate reviews too.
1 Tablespoon Dry active yeast
3 Tablespoons + 1/2 C Sugar of choice divided
1 ¾ Cup Milk of choice
¾ Cup egg whites, 3 flax eggs (3 Tablespoons Flax Meal + 9 Tablespoons hot water), OR powdered egg replacer for 3 eggs
½ Cup Melted butter of choice
2 teaspoons White vinegar
2 Tablespoons Cinnamon
Cinnamon Sugar Mixture Ingredients
1 ¼ Cup Sugar of choice
¼ Cup + 1 teaspoon Cinnamon
⅔ Cup Melted Butter
Milk of Choice
Preheat your oven to 350° F. Prepare a bundt pan with non-stick spray (avocado oil doesn’t work for this) and set aside. If you don’t have a bundt pan, I’m sure you can do this in a baking dish but the baking times will vary.
Put your Rustic Scoop™ Sandwich Bread Mix into the bowl of a stand mixer. Add the rest of the dry ingredients and mix until well combined. Next, add your milk of choice and mix until just barely combined. Add the rest of the liquid ingredients and mix until well combined. Don’t panic, the dough may seem thin, but it will thicken up, we promise. Continue to mix for a few minutes as the dough begins to thicken. Once the dough has thickened, prepare your cinnamon and sugar mixture. In a small bowl put in the 1/2 Cup of sugar and 2 Tablespoons of cinnamon together and mix with a spoon until well combined.
Now that your dough has had time to thicken and rest, use a medium scoop, about 3 Tablespoons. If you do not have a scoop, just make 3 Tablespoon balls. Scoop your balls of dough and gently shape them in your hand. Roll them each individually in the cinnamon and sugar mixture. Once each ball is covered with cinnamon and sugar mixture, place them in your bundt pan in a haphazard fashion. You want them to be on top of each other, but not directly on top of each other. Layer the balls of dough around your bundt pan until the dough is gone.
Melt the butter for the cinnamon and sugar mixture. Add the butter to the cinnamon and sugar mixture and mix well with a spoon until there aren’t any chunks of sugar left. Drizzle the butter and sugar mixture over the top of the balls of dough being sure to get it in all of the cracks and gaps as well.
Set your bundt pan on your stove top or counter to rise for 30 minutes. Once your dough is done rising, bake for 25-30 minutes. The dough balls will be soft but thoroughly cooked. You don’t want the dough to be crisp on the outside or it will end up dry. When your Turtle Bread is done baking, leave it in the pan for 10-15 minutes to set. Once it is set but not completely cool, place a large round plate on top of your bundt pan and quickly flip it upside down. Place the plate on the counter and gently take the bundt pan off the (now) top.
While the Turtle Bread continues to cool, make the glaze for the top. How much glaze you want is completely up to you. I would start with 2 cups of powdered sugar. Add 1 tablespoon of milk at a time (or less once you are close to your desired thickness) and stir with a spoon. Be careful not to add too much milk, it happens quickly. Create your desired thickness of glaze and drizzle all over the top of your Turtle Bread. Enjoy!