Almond Monkey Bread
- 1 stick (8 tablespoons) salted butter
- 1/2 cup evaporated milk
- 1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
- Butter for greasing pan
- 1/2 cup sliced almonds
- All-purpose flour for dusting counter
- 2 lbs frozen dough*, thawed overnight in refrigerator
- 1 1/2 cups sugar
- 3 teaspoons ground cinnamon
- *Frozen dough is sold in supermarkets in packages containing 5-1 lb rolls of dough; leaving extra bread for another recipe.
Rising time 30-40 minutes
30-35 minutes to cook
- Add butter, evaporated milk and Almond Paste (grated using large hole side of 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.
- Butter a 10 inch bundt or angel food pan. Sprinkle inside of pan with sliced almonds and set aside.
- On a lightly floured counter, divide dough into 32 equal pieces (a little bigger than an inch). Roll pieces into balls.
- 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.
- 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.
- 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.
- Cool 5 minutes and serve warm. Pull apart with fingers or fork.