For the pizza dough:

2 c. sour cream
2 c. self-rising flour
all-purpose flour (for dusting your work surface and your hands)
4 tbsp. unsalted butter, melted

For the mashed potatoes:

Use your own recipe or make instant. This is a great recipe for left over potatoes that I seem to have often!

For the bun filling:

1 c. red bell peppers, stemmed, seeded, diced
1 c. Manchego or Romano cheese, grated

1/2 c. sesame seeds (optional)


Preheat oven to 425° F.

Lightly brush the inside of a 12-cup capacity Bundt pan with the melted butter and set aside.

Prepare mashed potatoes and set aside.

To prepare the dough:

Place the self-rising flour and yogurt into the bowl of a stand mixer fitted with a dough hook and knead mixture at a low speed for 3-5 minutes. You can also mix the ingredients to a loose dough and then knead it by hand for the same amount of time until it creates a shaggy, sticky, cohesive dough that has come together into a solid ball.

To assemble your bread:

Dust your work surface and hands with all-purpose flour. Pull off a golf ball-sized piece of dough and flatten it with your hand. Top the flattened dough with several teaspoons of mashed potatoes, a teaspoon of the diced peppers, and a teaspoon of the cheese. If you overstuff your dough it will tear, so just eyeball it.
Once you’ve folded and pinched your dough ball shut, brush it lightly with butter and place it, seam-side up, in the pan. Repeat with the remaining dough and filling. Add optional sesame seeds, if desired.
Your finished, packed pan will only be approximately half full. Bake for approximately 30-35 minutes; finished monkey bread will be deep golden brown on the top and sides.
Set aside to cool before unmolding and serve with a tomato sauce like this one for dipping.

This recipe makes around 18 large stuffed buns

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