As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
The making of monkey bread allows children to do what they do best – play with their food while creating something sweet. Source: Martha Stewarts Children, Holiday 2002. 2 hours and 15 minutes 1 hour and 45 minutes Make a 10-inch Bundt cake Total time Prep Yield Ingredients For the bread 2 tablespoons solid vegetable fat, plus more for pan and bowl 1/4 cup warm water (110 degrees to 115 degrees) 1/4 cup granulated sugar, plus a pinch for yeast 1 packet dry active yeast (a small amount of tablespoon) 3/4 cup warm milk (110 degrees to 115 degrees) 1 teaspoon salt 1 large egg 3 1/4 cups all-purpose flour For the topping 8 tablespoons (1 stick) unsalted butter, melted 3/4 cup firmly packed light-brown sugar 2 tablespoons ground cinnamon 1/2 cup pecans, coarsely chopped For the glaze 1/4 cup milk 2 cups confectioners sugar Instructions 1. Lightly grease a 10-inch Bundt pan and medium bowl; set aside. Place warm water and pinch of sugar in small bowl; sprinkle yeast over top. Stir; let yeast soften and dissolve, about 5 minutes. 2. Place fat, milk, sugar, salt, and egg in bowl of electric mixer fitted with dough hook. 3. Add yeast mixture to shorten mixture and combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to prepared bowl. Cover with plastic wrap and let stand in warm place, 20 minutes. 4. Make topping: Place melted butter in bowl. In second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture in prepared Bundt pan. 5. Cut dough into 1/2-inch pieces. Roll into balls. Dip in butter, then roll in nut mixture and place in prepared pan. Cover with plastic wrap and let stand in warm place until doubled in bulk, about 1 hour. 6. Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto serving plate and let cool for an additional 20 minutes. 7. Make
27.04.2023 @ 03:24
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
The making of monkey bread allows children to do what they do best – play with their food while creating something sweet. Source: Martha Stewarts Children, Holiday 2002. 2 hours and 15 minutes 1 hour and 45 minutes Make a 10-inch Bundt cake Total time Prep Yield Ingredients For the bread 2 tablespoons solid vegetable fat, plus more for pan and bowl 1/4 cup warm water (110 degrees to 115 degrees) 1/4 cup granulated sugar, plus a pinch for yeast 1 packet dry active yeast (a small amount of tablespoon) 3/4 cup warm milk (110 degrees to 115 degrees) 1 teaspoon salt 1 large egg 3 1/4 cups all-purpose flour For the topping 8 tablespoons (1 stick) unsalted butter, melted 3/4 cup firmly packed light-brown sugar 2 tablespoons ground cinnamon 1/2 cup pecans, coarsely chopped For the glaze 1/4 cup milk 2 cups confectioners sugar Instructions 1. Lightly grease a 10-inch Bundt pan and medium bowl; set aside. Place warm water and pinch of sugar in small bowl; sprinkle yeast over top. Stir; let yeast soften and dissolve, about 5 minutes. 2. Place fat, milk, sugar, salt, and egg in bowl of electric mixer fitted with dough hook. 3. Add yeast mixture to shorten mixture and combine. Slowly add flour. Knead on medium-low, 1 minute. Transfer dough to prepared bowl. Cover with plastic wrap and let stand in warm place, 20 minutes. 4. Make topping: Place melted butter in bowl. In second bowl, combine brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons nut mixture in prepared Bundt pan. 5. Cut dough into 1/2-inch pieces. Roll into balls. Dip in butter, then roll in nut mixture and place in prepared pan. Cover with plastic wrap and let stand in warm place until doubled in bulk, about 1 hour. 6. Preheat oven to 350 degrees. Bake, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto serving plate and let cool for an additional 20 minutes. 7. Make