Almond Monkey Bread

Ingredients

  1. 1 stick (8 tablespoons) salted butter
  2. 1/2 cup evaporated milk
  3. 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
  4. Butter for greasing pan
  5. 1/2 cup sliced almonds
  6. All-purpose flour for dusting counter
  7. 2 lbs frozen dough*, thawed overnight in refrigerator
  8. 1 1/2 cups sugar
  9. 3 teaspoons ground cinnamon
  10. *Frozen dough is sold in supermarkets in packages containing 5-1 lb rolls of dough; leaving extra bread for another recipe.
We updated this 1950’s recipe by making a rich creamy sauce with Odense Almond Paste, which makes a sweet caramel-like coating. Thawed frozen bread dough makes this an extra easy recipe to prepare.

Time

30 minutes to assemble
Rising time 30-40 minutes
30-35 minutes to cook

Yield

Serves 8 (4 pieces each)

Directions

  1. Add butter, evaporated milk and Almond Paste (grated using large hole side of a box grater) to a heavy bottomed saucepan. Cook over medium heat, whisking frequently, until ingredients are combined and smooth. Set aside and cool to lukewarm.
  2. Butter a 10 inch bundt or angel food pan. Sprinkle inside of pan with sliced almonds and set aside.
  3. On a lightly floured counter, divide dough into 32 equal pieces (a little bigger than an inch). Roll pieces into balls.
  4. Whisk sugar and cinnamon together in bowl. Dip one ball at a time into almond paste mixture then roll in cinnamon sugar until covered. Layer balls in pan.
  5. Loosely cover pan with wax paper and then with a dish towel. Put in warm place to rise until bread has risen to top of pan (30-40 minutes). Preheat oven to 350°F. If necessary, place a cookie sheet under pan to catch any butter-sugar spills.
  6. Bake 30-35 minutes or until top is a deep golden brown. Cool in pan 5-10 minutes (no more). Loosen edges with a thin spatula or knife. Immediately turn upside down onto serving platter. Using a rubber spatula, scrape any caramel that stays in pan onto top and sides of bread.
  7. Cool 5 minutes and serve warm. Pull apart with fingers or fork.

Odense Marzipan

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 170
Calories from Fat: 54


 %Daily Value*
Total Fat: 6g8%
   Saturated Fat .4g2%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 27g10%
Dietary Fiber 1g4%
Sugars 21g
Protein 2g
Vitamin A0%
Vitamin C0%
Calcium3%
Iron4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: sugar, almonds (28%), glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Marzipan contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817

Odense Almond Paste

Nutrition Facts
SERVING SIZE: 2 tbsp (39g)
SERVINGS: 5


Amount Per Serving
Calories: 180
Calories from Fat: 81


 %Daily Value*
Total Fat: 9g12%
   Saturated Fat 1g5%
   Trans Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Total Carbohydrates 21g8%
Dietary Fiber 2g7%
Sugars 16g
Protein 4g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NON GMO | GLUTEN FREE
MSG FREE | TRANS FAT FREE

Ingredients: almonds (45%), sugar, glucose syrup (From wheat), water.
Allergens: contains tree nuts (almonds), wheat* *Odense Almond Paste contains less than 20 parts of gluten per million (ppm). Pursuant to FDA regulations, products containing less than 20 ppm of gluten are gluten free.

AFTER OPENING:
Wrap tightly in plastic and then seal in plastic bag. Refrigerate up to two weeks or freeze up to three months.

PRODUCT OF DENMARK
121817