Roti Monyet Jeruk

Name: Roti Monyet Jeruk
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: ⅔ cup granulated sugar; 3 tablespoons orange zest; 2 (16.5-ounce) cans refrigerated biscuits; 1 cup unsalted butter; ¾ cup brown sugar; ⅓ cup fresh orange juice; ⅛ teaspoon salt

Orange monkey bread is a fun twist on a classic sticky pull-apart bread. It's packed with soft, buttery biscuit pieces, bursts of citrusy orange zest, and a sticky, sweet glaze. Everyone will want to get their hands on this delicious dish!

⏱ 60 menit 🔨 Persiapan 25mnt 🔥 Masak 35mnt 📊 Sedang 🍽 8 porsi 👁 37

Bahan-bahan

8 porsi

⅔ cup granulated sugar
3 tablespoons orange zest
2 (16.5-ounce) cans refrigerated biscuits
1 cup unsalted butter
¾ cup brown sugar
⅓ cup fresh orange juice
⅛ teaspoon salt

Langkah-langkah

Preheat the oven to 350 degrees Fahrenheit and grease a bundt pan with pan spray, making sure to coat the center and all crevices.
Use a fork to mash 3 tablespoons orange zest into ⅔ cup granulated sugar until fragrant to release the oils.
Cut 2 (16.5-ounce) cans refrigerated biscuits into quarters.
Toss the biscuits in a large ziplock with the orange sugar until all of the biscuit pieces are fully coated.
Transfer the biscuit pieces to the bundt pan, distributing them evenly.
Add 1 cup unsalted butter, ¾ cup brown sugar, ⅓ cup fresh orange juice, and ⅛ teaspoon salt to a medium saucepan and cook over medium heat until boiling. Boil for 2 minutes before pouring the syrup over the biscuits in the pan.
Bake for 30-35 minutes or until golden brown and the internal temperature reaches 190 degrees Fahrenheit. Let the monkey bread cool for 5-10 minutes before turning it upside down onto a heat-proof plate. Carefully lift the pan off and serve.