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Print this Recipe    Monkey

Monkey Bread or Hungarian Coffee Cake

1/4 cup warm water
1 pkg. dry yeast
3/4 cup lukewarm milk
1/4 cup granulated sugar
1/2 cup butter, melted

1/4 tsp. salt
1 beaten egg
1/4 cup shortening, melted
3 1/2 - 4 cups flour
sugar and cinnamon to taste

Dissolve yeast in the warm water (should be about 105-115 degreesF),
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
well-floured 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 walnut-sized
balls. When all the dough has been formed into balls, (about 40-45)
roll each in melted butter, and then in sugar-cinnamon 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 30-35 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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