Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out. Grease a 12-cup bundt pan and set aside. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size. Preheat oven to 350 °F (175°C) . Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate. For the glaze (if using): Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm. Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in recipe. Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. |
