Limoncello is a very sweet, slightly tangy and citrusy alcohol that is really popular in Italy. Paired with powdered sugar, it makes the best glaze for a super-soft loaf of breakfast monkey pull-apart bread. Because this bread pulls apart into bite-size pieces, it's perfect for a brunch buffet or to eat while watching a game!
Recipe adapted from Food Family Finds
Serves about 10
For the bread:
Heat milk in a microwave until warm, about 110 degrees F.
Mix with the oil, sugar and yeast. Let sit for about 10 minutes, or until the yeast starts to bubble up.
Add in the flour and stir to mix up.
Cover with oiled plastic wrap and place in a warm area to rise, about 45-60 minutes, or until doubled in size.
Add the baking powder, the baking soda, the salt and rest of the 1/2 cup of flour to the mix and stir to combine until you have a ball of dough.
Knead the dough on a floured surface with floured hands until smooth and elastic.
Break the dough into bite-size pieces.
Mix the sugar, lemon zest and cinnamon in a large mixing bowl. Add each dough piece into the sugar mix and shake it to liberally cover the dough. Layer the pieces evenly in a greased bundt pan.
Pour melted butter over the pieces and cover with plastic wrap and let rise for another 30 minutes or so.
Preheat oven to 375 degrees F. Bake the bread for about 22 minutes or until golden brown. Let cool in the pan for about 5 minutes, then carefully remove and place bread on a cooling rack.
To make the glaze, whisk the powdered sugar and limoncello together.
Add the lemon zest and stir. Once bread has fully cooled, pour over the bread. Then, pull apart and enjoy!
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