Limoncello pull-apart monkey bread
Skip the French toast, the pancakes and the bagels this brunch. Instead, make a big batch of this sweet, tart and fluffy limoncello monkey bread! The only thing better than bread is covering it in homemade boozy glaze, are we right?
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!
Limoncello pull-apart monkey bread recipe
Recipe adapted from Food Family Finds
Serves about 10
For the bread:
- 1/2 cup canola oil
- 1 cup of milk
- 1 cup light cream
- 1/2 cup white sugar
- 1 package active dry yeast
- 4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Dash of salt
- 1 cup white sugar
- Zest from one lemon
- 1/2 teaspoon cinnamon
- 1/2 stick butter
- 1-1/2 cups powdered sugar
- 3-4 tablespoons limoncello
Mix the yeast, milk, oil & sugar
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.
Stir in flour and let rise
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 baking powder, soda and remaining flour
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.
Separate dough into pieces
Break the dough into bite-size pieces.
Dip pieces, layer & let rise
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.
Glaze and enjoy!
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!