My tastebuds want the chai lately. So here we are again with a chai-tastic recipe.
I believe the first time I was introduced to monkey bread was when my Aunt brought it to some holiday gathering and I was like, “HOLY YUM.”
Are you only allowed to eat this on holidays? Nope. That’s not what I’m saying. You could make this on a random Tuesday and eat it the entire week for breakfast and/or snacks. But with Easter coming up I thought this would be a good time to share this recipe for you to try out for Easter brunch.
So this dish. On the spiciness scale, it’d be low spiciness. The chai flavor is not super overwhelming. And the coffee flavor isn’t super loud either. If you have a coffee hater in your life (like I do…my dad HATES coffee), then you can easily just leave the espresso glaze off. Or just use milk to make the glaze instead of espresso.
Speaking of family…having an Italian brother-in-law I’ve learned that an Italian breakfast is a pastry + espresso drink. Do you prefer an Italian breakfast or more of a traditional American breakfast with eggs, bacon and carbs? I like a mix of both in my life. So this here chai monkey bread sets me up with a delicious pastry option for breakfast.
Question: Should you make this ahead of time? I’d say no. This is best hot n’ fresh right out of the oven. So if you wanna prep the spiced sugar dough in the bundt pan, go for it. But wait to bake it until an hour before you wanna serve this.
Dirty Chai Monkey Bread
Yield: makes a bundt!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
2 (16oz) cans refrigerated biscuit dough, quartered
1/2 cup melted butter
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup powdered sugar
scant tablespoon espresso
Preheat oven to 350ºF. Grease a bundt pan with cooking spray or butter.
In a freezer-size sealable plastic bag, place sugars and spices. Add in half of quartered biscuits and shake the bag to coat the dough. Place coated biscuits in bundt. Add in other half of biscuit dough and repeat steps - shake, place in bundt. Pour the sugar and spices that are left in the plastic bag into the melted butter and stir. Pour butter mixture over dough. Bake for 35 minutes.
Allow to cool for 15 minutes, then flip over bundt onto a cake stand. Make your glaze by combining powdered sugar and espresso. Pour glaze over bundt.