Garlic Monkey Bread
Equipment
- 1 bundt pan (10–12 cup capacity)
- 2 medium mixing bowls
- 1 Small saucepan
- 1 Whisk
- 1 Spatula
- 1 pastry brush
- 1 Cutting board
- 1 sharp knife
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 900 gram refrigerated biscuit dough cut into quarters
- 150 gram unsalted butter melted
- 6 clove garlic minced
- 50 gram granulated sugar
- 5 gram fine salt
- 3 gram ground black pepper
- 10 gram dried Italian seasoning
- 30 gram fresh parsley finely chopped
- 80 gram grated Parmesan cheese
- 10 gram olive oil for greasing pan
Instructions
- Preheat the oven to 180°C (350°F).
- Grease the bundt pan thoroughly with olive oil, coating all inner surfaces.
- Cut the refrigerated biscuit dough into quarters and place the pieces into a large mixing bowl.
- In a small saucepan, melt the butter over low heat until fully liquid.
- Stir the minced garlic into the hot melted butter and cook for 1 minute on low heat, then remove from heat.
- In a separate bowl, combine sugar, salt, black pepper, Italian seasoning, chopped parsley, and grated Parmesan cheese.
- Pour the warm garlic butter over the dough pieces and toss gently to coat evenly.
- Sprinkle the seasoning and cheese mixture over the coated dough and toss again until all pieces are well covered.
- Layer the coated dough pieces evenly into the prepared bundt pan, lightly pressing them down to eliminate large gaps.
- Place the bundt pan in the preheated oven and bake for 25–30 minutes, or until the top is deep golden brown and the center is cooked through.
- Remove the pan from the oven and let the monkey bread rest in the pan for 10 minutes.
- Run a knife gently around the edges to loosen, then invert the pan onto a serving plate and carefully lift the pan away.
- Serve warm, allowing guests to pull apart pieces by hand or with tongs.
Notes
For best results, avoid overbaking so the inside stays soft and tender; check doneness by lifting a piece from the center to ensure no raw dough remains. If using homemade dough instead of refrigerated, allow a first rise before shaping and factor in extra time. You can adjust flavor by adding red pepper flakes for heat, swapping parsley for basil, or increasing Parmesan for a cheesier pull. Leftovers reheat well wrapped in foil in a low oven, and brushing the top with a little extra melted butter just before serving restores richness and shine.
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