Recipe - Monkey Bread (Hungarian Coffee Cake)

One fourth cup Warm water
1 pack Dry yeast
Three fourths cup Lukewarm milk
One fourth cup Granulated sugar
One half cup Butter; melted
One fourth teaspoon Salt
1 Beaten egg
One fourth cup Shortening; melted
3 One half (up to)
4 cup Flour
Sugar and cinnamon to taste

From: Pat Seppeler pld@acsu.buffalo.edu

Date: Tue, 17 Jan 1995 21:20:22 GMT

Dissolve yeast in the warm water (should be about 105115 degrees F), and
let stand about 5 minutes. Stir in the warm milk (should be about the same
temperature), sugar, and salt. Add the eggs and shortening, then stir in
half the flour. Add more flour until it becomes too stiff to mix with the
spoon. Turn out the dough on a wellfloured surface and knead about 10
minutes, until dough is smooth and elastic, adding more flour as needed.
Place in a greased bowl, cover with a damp cloth, and let rise until
doubled in size. Punch the dough down and let rise again until doubled.
Break off small pieces of dough, and roll into small walnutsized balls.
When all the dough has been formed into balls, (about 4045) roll each in
melted butter, and then in sugarcinnamon mixture to coat. Place in a
greased 9" bundt or tube cake pan, andlLet rise until double in bulk. Bake
in a 375 degree oven for 3035 minutes, or until browned. Cool the pan on a
rack 15 minutes, and then invert on a large plate, and remove the pan.
Serve warm.

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