Rum Glazed Eggnog Monkey Bread Recipe

Rum Glazed Eggnog Monkey Bread Recipe

Ingredients:

1/2 c of water
1/4 c of margarine or butter; creamed
2 pcs of eggs
3.5 c of flour (bread)
1 tsp of salt
1/2 c of sugar (granulated)
1 tsp of nutmeg (ground)
1.5 tsps of yeast (bread machine yeasts preferred)
1/2 c of pecans; chopped (optional)

For the Rum Glaze:
1/2 c of sugar (brown, packed)
1/2 c of sugar (granulated)
1 c of cream (heavy, whipping)
1 tsp of extract (rum)

Instructions:

Put water, butter, eggs, flour, sugar, salt, nutmeg and yeast in bread-making machine, as instructed by the manufacturer’s manual. Choose setting (dough/manual) and avoid the time-delay setting. Spread oil on Bundt pan (12 cup). Prepare glaze then pour 1/2 of it on pan then top with the pecans (1/4 cup).

With flour covered hands, remove the dough off pan. Slice to 30 pieces at equal size then layer on top of glaze on pan. Then pour the rest of glaze on the dough then topped with pecans. Let the dough rise while covered in a warm area (45 minutes) or ’til doubled. Test if ready by checking if it is indented if touched.

Bake in oven (350 degrees F) for 30-40 minutes ’til bread turns gold-brown. Leave at room temperature (5 minutes). Turn pan on plates then let the glaze cover the bread by leaving pan on bread for 1-2 mins. Serve while warm.

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