Happy new year! When I was a kid, it was always my mom's tradition to cook monkey bread on special mornings like birthdays, Christmas, New Year, etc. She cooked the most perfect monkey bread - cooked through and plenty of ooey gooey sauce/caramel dripping all over the place.
My entire life, I've never been able to accurately reproduce it. Don't get me wrong, my monkey bread tastes great, but it seems like my sauce just gets baked into the biscuits. I'm making the sauce exactly as the recipe calls (even added 50% more butter in one test), but the monkey bread often ends up with sauce that just barely reaches the bottom of the bundt pan ... and the sauce that does make it, ends up being very "gritty" instead of smooth/silky caramel sauce.
I do add A LOT of pecans to my monkey bread - could that change sauce distribution/absorption or caramel-y-ness?
My mom is no help - she says she doesn't do anything special (although admitted that sometimes she does use more butter - nothing more than the 50% extra I've tried though). I've seen other recipes online call for a small amount of heavy cream in the sauce, but my mom swears she never had to use that.
I have vivid memories of my mom flipping her monkey bread over, and this caramel sauces running out the sides of the pan (and sometimes even off of the plate).
Could I be using too many biscuits (just two tubes of Pilsbury Butermilk Grands)? Am I overcooking the monkey bread? Should I skip the nuts? Do I need to adjust my sauce recipe?
I appreciate any input you have here. I'm getting ready to make a nice brunch for New Year morning and this is the star of the show. Have you ever made ooey gooey monkey bread (or similar desert)? If so, what's your secret? Thank you!!
Submitted January 01, 2017 at 08:10AM by speciosasurprise http://ift.tt/2imBE4l
No comments:
Post a Comment