Butch’s monkey bread

By: Brad McDonald
From: Deep South
Makes: 1 large loaf
Photographer: Andy Sewell

I married into this recipe, which comes from my father-in-law, Butch Petersen. He’s famous for these sticky, gooey, yeasty rolls, and special mornings in the Petersen house always call for this breakfast treat. Put the recipe together the night before, so the morning can be spent opening Christmas (or birthday) presents, reading the newspaper and drinking too much coffee.

Ingredients

Quantity	Ingredient
1 quantity	see method for ingredients
115g	unsalted butter
25g	unsalted butter, for greasing the tin
215g	light soft brown sugar
1 large box	jell-o butterscotch pudding mix
1/2 teaspoon	ground cinnamon
200g	pecan nuts, chopped

Method

Roll out the dough and shape it into balls, following the instructions. Place them on baking trays, then freeze them.
Melt the butter in a pan over a medium-high heat, add the brown sugar and stir until smooth. Remove from the heat and set aside.
Combine the Jell-O mixture with the cinnamon and toss with the frozen rolls. Grease a large fluted bundt tin with the extra butter. Scatter the pecans evenly over the bottom of the tin, then arrange the frozen rolls on top. Finally, pour the melted butter and sugar mixture over the rolls. Place in an oven heated to 180°C and bake for 35–40 minutes, until golden brown. Leave in the tin for a few minutes before turning out. Serve warm.

Tags:: American; Southern cooking

Butch’s monkey bread

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