This is a sweet, sticky pull-apart bread that also goes by the name "monkey bread." It is a favorite among Amish cooks and is a staple on Sundays in Plain homes. And if you like Amish Pull Buns, try these Amish Sticky Buns here.
Like the name implies the bread is sort of one big mass but you eat it by just breaking off a hunk and enjoying. This recipe comes to us from Alice Nisley in the Amish settlement of Dalton, Ohio. Enjoy this bread!
Amish Pull Buns
Serves: 8 servings
- 1 pkg. yeast
- ¼ c. lukewarm water
- 1 c. scalded milk
- ⅓ c. butter, melted
- ½ tsp. salt 3 eggs, well beaten
- ⅓ c. sugar
- 3¾ c. flour
- Sugar Mixture:
- ¾ c. sugar
- ½ c. chopped walnuts
- 3 tsp. cinnamon
- Mix sugar, butter, salt, and scalded milk and let cool to lukewarm.
- Add yeast, eggs and flour to make a stiff batter.
- Cover and let rise until double in bulk.
- Knead and let rise again.
- Make dough into small balls about the size of walnuts and dip in melted butter and roll in sugar mixture.
- Pile balls loosely in ungreased angel food pan and let rise again for 30 minutes.
- Bake at 400° for 10 minutes then at 350° for approximately 30 minutes or until brown. Turn pan upside down on plate.
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