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    Home » Everything Amish » Plain Culture

    Amish Pull Buns

    Published: May 30, 2015 · Updated: May 15, 2017 by Kevin Williams | Leave a Comment

    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.

    Wikipedia image of "monkey bread" which goes by the name of "pull buns" in Amish kitchens....

    Wikipedia image of "monkey bread" which goes by the name of "pull buns" in Amish kitchens....

    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
     
    Print
    Prep time
    60 mins
    Cook time
    40 mins
    Total time
    1 hour 40 mins
     
    Serves: 8 servings
    Ingredients
    • 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
    Instructions
    1. Mix sugar, butter, salt, and scalded milk and let cool to lukewarm.
    2. Add yeast, eggs and flour to make a stiff batter.
    3. Cover and let rise until double in bulk.
    4. Knead and let rise again.
    5. Make dough into small balls about the size of walnuts and dip in melted butter and roll in sugar mixture.
    6. Pile balls loosely in ungreased angel food pan and let rise again for 30 minutes.
    7. 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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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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