This vegan version of the classic monkey bread is made with plant-based ingredients, creating a deliciously sticky and indulgent treat perfect for sharing with friends and family.
Ingredients: 3 cups all-purpose flour. 1/4 cup granulated sugar. 1 packet 2 1/4 tsp active dry yeast. 1/2 tsp salt. 1 cup non-dairy milk such as almond or soy. 1/4 cup vegan butter, melted. 1/4 cup maple syrup. 1 tsp vanilla extract. 1/2 cup brown sugar. 1 tsp ground cinnamon. 1/4 cup vegan butter, melted for coating. 1/4 cup chopped nuts optional.
Instructions: Put the flour, sugar, yeast, and salt in a large bowl and mix them together. Add the melted vegan butter, maple syrup, and vanilla extract to the dry ingredients. Then warm the non-dairy milk until it's just warm. Mix it together until a dough forms. Knead the dough for 5 to 7 minutes on a lightly floured surface until it is smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a clean kitchen towel. Let it rise in a warm place for about an hour. Put the brown sugar and cinnamon in a small bowl and mix them together. Set the oven to 350F 175C and heat it up. The dough has risen, so punch it down and cut it into small balls about the size of ping pong balls. First, dip each piece of dough into the vegan butter that has been melted. Then, roll it in the brown sugar and cinnamon mix. Layer the dough balls in a Bundt pan that has been greased as you go. If you want, you can add chopped nuts between the layers. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and fully cooked. Let the monkey bread cool for five minutes in the pan, then flip it over onto a plate to serve. Enjoy while still warm!
Prep Time: 20 minutes
Cook Time: 30 minutes
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