 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
From Rachael Ray Magazine Ingredients:
3/4 cup unsalted butter, chilled |
3 tablespoons maple syrup |
1/3 cup granulated sugar |
2 tablespoons granulated sugar |
1/3 cup brown sugar |
1 tablespoon ground cinnamon |
2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
3/4 cup buttermilk, chilled |
Directions:
1. Position a rack in the bottom third of the oven and preheat to 425 degrees. In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir. In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon.
2. In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine. Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form. Pulse in the buttermilk until the dough just comes together. Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky). Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
3. Dip each ball in the maple butter, then coat with the sugar mixture. Place 5-6 coated balls into each cup of a muffin pan coated with cooking spray and press to compact.
4. Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly). Transfer the muffin pan to a rack and cool for 10 minutes. Using a knife loosen the sides of the monkey bread; invert onto a platter then turn right side up. Serve warm.
5. You could also drizzle the minis with frosting made by combining 1 cup powdered sugar and 2 tablespoons milk.
|
|