Monkey Bread

Monkey Bread



  • 3 3/4 Cup Flourish Flour          
  • 2 Tbsp Butter, melted          
  • 1 3/4 Cup Luke warm water or milk + a few tablespoons    
  • 1/4 Cup Sugar
  • 2 1/2 tsp Instant Active Dry Yeast


  • 1 Cup Dark Brown Sugar          
  • 1 Tbsp Cinnamon          
  • 1 Stick Butter, melted        
  • 1/2 Cup Raisins (soaked in hot water to rehydrated for 15min, then drained)    


  • 2-3 Tbsp Water or milk
  • 1 Cup Confectioners Sugar                  

Make Up:  

  1. 5Qt Mixing Bowl with Dough Hook
  2. Pre-mix water with yeast for 1min.
  3. Add all dough ingredients to bowl. Mix on low for 1 min. Make adjustments to absorption as necessary.    
  4. Mix to development ~ 4-5 minutes on medium speed. Dough will be slightly sticky but make a dough window.    
  5. Bulk ferment for 1.5 hours at ambient temperature.
  6. Pre-blend the brown sugar and cinnamon, melt the filling butter, and pre-hydrate the raisons.
  7. Cut dough into 1-1.5" pieces and round.
  8. Butter coat a bunt pan.
  9. Dip the dough pieces in the butter, then the brown sugar filling, and stagger stack in a bunt pan. For every layer, add a sprinkling of the raisons.    
  10. Top with any remaining butter and brown sugar mixture. Cover loosely with plastic wrap.
  11. Preheat oven to 350F.        
  12. Proof at ambient temperature for ~ 1hour.
  13. Bake uncovered for ~40-45minutes. If top begins to get too brown, cover with aluminum foil.
  14. Cool slightly and invert onto a plate.
  15. Prepare the icing and pour over top of monkey bread.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.