Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys monkey bread, gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Monkey Bread, GF DF EF SF NF is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Vickys Monkey Bread, GF DF EF SF NF is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have vickys monkey bread, gf df ef sf nf using 16 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Vickys Monkey Bread, GF DF EF SF NF:

1. Prepare 220 grams potato starch (1 & 1/4 cups)
2. Get 200 grams rice flour (1 & 1/4 cups)
3. Get 65 grams granulated sugar
4. Make ready 1/4 tsp salt
5. Get 1 1/4 tsp xanthan gum
6. Get 113 grams applesauce
7. Get 2 tbsp coconut oil, melted
8. Get 180 ml coconut milk, warmed to 100F
9. Make ready 2 1/2 tsp fast acting yeast
10. Get Topping (reduce by 3/4 if not making the extra caramel topping)
11. Take 250 grams granulated sugar
12. Prepare 2 tsp ground cinnamon
13. Get 1 spray oil as required
14. Make ready Caramel Sauce (optional)
15. Make ready 1 remaining sugar/cinnamon from topping (around 200g/1 cup)
16. Get 1 just over 3/4 of above weight of sunflower/olive spread or butter (170g / 3/4 cup)

Instructions to make Vickys Monkey Bread, GF DF EF SF NF:

1. Preheat the oven to gas 5 / 190C/ 375°F
2. Grease an 8"or 9" round tin with spray oil
3. Mix the flour, starch, salt, sugar and xanthan gum in a bowl
4. Add the applesauce and coconut oil, warmed milk and yeast. Mix together to form a soft dough
5. It should be more batter-like, a very soft dough, not sticky but not dense at all. If you made a ball of it and dropped it on counter top it would flatten a little. Don't be tempted to add more flour thinking that the dough is too soft
6. Mix the sugar and cinnamon from the topping ingredients together and sprinkle 2 tablespoons of it into the greased tin
7. Make balls out of the dough about 2 inches in diameter or enough dough to fit in the palm of your hand
8. Spray the donuts with the oil and sprinkle liberally with the cinnamon sugar
9. Place them in a single layer in the tin
10. At this point you can bake as they are for 18 - 20 minutes then let cool for in the tin for 5 minutes. Lovely donuts!
11. Invert onto a serving plate and enjoy. Any leftovers can be frozen for up to 3 months. Just defrost then warm through in the oven at the same temp for 4 minutes to refresh them
12. If you want the caramel sauce topping to make the doughnuts into monkey bread, melt the leftover cinnamon sugar with just over 3/4 it's weight of butter in a pan until the sugar has dissolved
13. Pour over the coated donuts and bake for 25 - 30 minutes
14. Let cool in the tin for 10 minutes to let the caramel sauce thicken then invert onto a serving plate
15. It's probably better to make the balls half the size if doing this, around an inch wide, just because of the sweetness

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