Side Pannel
Double Choco Monkey Bread
Double Choco Monkey Bread
- Recipe Submitted by maryjosh on 05/25/2020
Ingredients List
- Biscuit Dough:
- 4 cups all purpose or whole wheat flour
- 2 tablespoons cocoa
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup butter cold, cubed
- 1 1/4 - 1 1/2 cups milk
- Monkey Bread:
- 3/4 cup butter melted
- 1 1/4 cup granulated sugar
- 5 tablespoons cocoa
- 1/2 cup white chocolate chips or chunks
- 1/2 cup semisweet or milk chocolate chips
- 4 tablespoons cream or milk divided
Directions
Biscuit Dough:Grease a large bundt pan with non stick spray. Preheat oven to 350 degrees F.
In a large bowl, combine flour, cocoa, sugar, baking powder and salt until combined. Add cold butter and mix in with your fingers or a pastry cutter until crumbly. Stir in just enough milk to make the dough come together -- not too much!
Monkey Bread:Put the butter in a small bowl. Drizzle 3 tablespoons into the bottom of the bundt pan.
Stir together the sugar and cocoa.
Tear the biscuit dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Repeat until all dough is used.
Bake for 20-23 minutes until no longer jiggly. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
(*Tip: if you want the glaze to be thick, you need to let it cool to room temperature).
In a large bowl, combine flour, cocoa, sugar, baking powder and salt until combined. Add cold butter and mix in with your fingers or a pastry cutter until crumbly. Stir in just enough milk to make the dough come together -- not too much!
Monkey Bread:Put the butter in a small bowl. Drizzle 3 tablespoons into the bottom of the bundt pan.
Stir together the sugar and cocoa.
Tear the biscuit dough into small pieces (about 1") and dip in butter, then roll in sugar and cocoa mixture and place in the bundt pan. Repeat until all dough is used.
Bake for 20-23 minutes until no longer jiggly. Let sit 10 minutes before running a knife around the outside and inverting onto a plate.
For the glaze, melt together the white chocolate and 2 tablespoons cream in a small pot over low heat until smooth. Drizzle over monkey bread.
Repeat with semisweet chocolate chips and remaining 2 tablespoons cream.
(*Tip: if you want the glaze to be thick, you need to let it cool to room temperature).
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