Low Fiber Monkey Bread

Total time2 hr 40 min

Prep time30 min

Cook time40 min

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Ingredients

10 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
Ingredient note
Plain whole milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
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3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 large eggs, room temperature
4 tbsp unsalted butter, melted and slightly cooled
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 2/3 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For the cinnamon sugar coating

¾ cup granulated sugar
2 tsp ground cinnamon
6 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 2/3 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.

For the caramel glaze

¾ cup packed light brown sugar
6 tbsp unsalted butter
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 1 2/3 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
½ tsp ground cinnamon
¼ tsp fine salt
1 tsp pure vanilla extract

For the pan

nonstick cooking spray

Instructions

1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar (taken from the dough's 1/4 cup) in the bowl of a stand mixer. Let stand until foamy and fragrant, about 5–10 minutes. If the mixture does not foam, the yeast is inactive — start again with fresh yeast.
2
Add the remaining granulated sugar, flour, salt, eggs, and melted butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, about 2 minutes, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 8–10 minutes.

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