Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection.
Butter – I love the way brown butter makes baked goods taste. Browned butter takes this monkey bread over the top!
Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It adds a nutty caramel roundness and highlights the cinnamon and sugar in this monkey bread making these soft lil balls so addictive.
Do I need a bundt pan for monkey bread?
If you don’t have a bundt pan, don’t worry, you can still make monkey bread. Just put all the little balls in a a regular pan. It can be round or rectangle, it doesn’t really matter! In fact, I love monkey bread in a loaf pan. But, if you’re on the lookout for a good bundt, this is the one I have and love.
Also, pro tip, if you’re wondering when your monkey bread is done – it can be hard to tell with all those little balls – if you have an instant read thermometer, just stick it right into the middle. If it reads 190°F, you’re good to go! If you don’t have an instant read thermometer, use a wooden skewer. You’ll know your monkey bread is done when the top is puffy and crisp and a wooden skewer comes out clean with no crumbs when you poke it into the thickest part.
