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I’m so excited to share today’s Monkey Bread recipe with you! *Spoiler* it has chocolate chips and raspberries in it! Although you probably got that from the title…. Anyway, this monkey bread is so good, you’re gonna love it. It’s a basic yeasted monkey bread that is layered in the pan with chocolate chips and frozen raspberries. Okay, let’s just make it so you can taste how wonderful it is!
Before we do that, though… there’s a couple of things I should mention. The first time I made this I put a layer of chocolate chips and raspberries right on the very bottom of the pan (which became the top once you dumped it out on a plate). It was good, but as soon as I tasted it I knew it could be better. The chocolate chips created a kind of weird hard/crunchy topping that was not that appealing. Also, with the first batch, I had too much flour mixed in with the raspberries and there were bits of flour just sitting in amongst the bread. Not good. The bread bits came out a bit on the dry side too.
So, how did I change the recipe to fix these problems? Well, for the second batch I placed dough balls right on the bottom of the pan, then a layer of raspberries and chocolate chips, then dough balls, then ended with chocolate chips and raspberries. The result was that the juice from the baking raspberries melted down and got all in and around the dough balls which also helped to fix the dough balls being dry. I also doubled the amount of raspberries so that there would be a bit more juice and raspberry flavor. I doubled the chocolate chips, just because. To get rid of the extra flour I reduced the flour I used from 3T. per cup of frozen raspberries to 1T. per cup. This did make things a bit more juicy too which helped the dough balls not be too dry. Okay, now we can make it, the second version that came out good that is!
In a large bowl place the bread flour, brown sugar, salt, and yeast. Stir together well.
Add the hot water, melted butter, egg, and vanilla. Mix until a soft dough forms.
Knead the dough for about 5 minutes until the dough is smooth and elastic.
Grease the bowl, cover the bowl and allow the dough to rise in a warm place about 1 hour.
Next, grease your bundt pan and set it aside.
Place 1c. frozen raspberries in each of two bowls. Add 1T. flour to each cup of raspberries. Stir together and set aside. Also, go ahead and measure out your chocolate chips.
Melt a stick of butter in a small microwavable bowl. In a separate small bowl ready your cinnamon and sugar. Set aside. Once the dough has risen, cut it into small pieces. I find that about 66 pieces works well.
Once you’re all set up it’s time to start dipping and layering!
Divide the dough balls in half, so two piles of 33. With one-half (33) of them dip them in the melted butter then in the cinnamon sugar, then place them in the greased pan.
So, it should look like this.
Top that with half the raspberries.
Then a layer of half the chocolate chips.
Then the remaining dough balls after they have been coated in butter and cinnamon sugar.
Then the last layer of chocolate chips.
Ending with the remaining half of the raspberries.
Bake the monkey bread at 350F for 40-50 minutes or until a skewer inserted into the monkey bread comes out clean. There should still be some raspberry juice bubbling around the sides.
Allow the monkey bread to cool for about 5 minutes. Then place your serving plate on top of the pan, serving side down.
Turn the whole thing over and remove the pan. Voila! A beautiful monkey bread! If a few of your monkey bread balls decide to stick to the pan don’t fret about it, it is easily fixed. Just take a small heatproof spatula and scrape them out of the pan. Then try to fit them back on where they were on the monkey bread. If you do this while it is still hot everything should stick right back together.
Just add a little vanilla glaze to drizzle over and you’re done!
Enjoy, this raspberry chocolate monkey bread! If you are interested in more monkey bread recipes I have lots of other fantastic monkey bread recipes in my ebook. Things like: caramel apple monkey bread, Reese’s monkey bread, and cookie dough stuffed monkey bread. There are lots of other great breakfast recipes in there too. If you want a bit more sweetness for this monkey bread you can also add a vanilla dipping sauce! I like it this way but it might be considered “too sweet” by some.
Have you ever made monkey bread before?
- 2¾c. bread flour
- ¼c. brown sugar, packed
- 1t. salt
- 2½t. instant yeast
- ¾c. hot tap water
- 3T. butter, melted
- 1 egg
- 1t. pure vanilla extract
- ½c. butter, melted
- about 1c. cinnamon sugar
- 2c. frozen raspberries
- 2T. flour
- 1c. chocolate chips
- In a large bowl combine the bread flour, brown sugar, salt, and yeast.
- Add the hot water, 3T melted butter, egg, and vanilla. Stir until a soft dough forms.
- Knead for 5 minutes or until the dough is smooth and elastic.
- Place the dough in a well-greased bowl and cover it with waxed paper. Allow the dough to rise in a warm place for 1 hour.
- Preheat oven to 350F. Thoroughly grease a bundt pan.
- Divide the dough into about 66 pieces. Dip 33 of the dough balls in the ½c. melted butter then dip them in the cinnamon-sugar. Place them in the greased bundt pan.
- Combine the frozen raspberries with the 2T. flour. Sprinkle one cup of the raspberries over the coated dough in the bundt pan. Sprinkle with ½c. chocolate chips.
- Dip the remaining dough pieces in the melted butter and then coat them with cinnamon sugar. Place them in a layer over the chocolate chips in the pan.
- Top that with the remaining chocolate chips and then with the remaining raspberries. Drizzle with any remaining melted butter.
- Bake at 350F for 40-50 minutes or until a skewer inserted into the monkey bread comes out clean, there should still be raspberry juice bubbling around the edge of the pan.
- Allow the monkey bread to cool in the pan for 5 minutes before inverting it onto a serving plate.
- If desired serve the monkey bread with a drizzle or dipping sauce. A simple combination of powdered sugar, milk, and vanilla do the trick perfectly.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)