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Fatsy’s Kitchen

@cookinwithfatsy

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From Gourment to GOOD LORT
Recipes with @johnnybetch
Time to get your eatin’ pants on 😋🍽️

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CHERRY MONKEY BREAD

For your coating - 1 stick melted butter - 2 cups or 475 ml white granulated sugar  - 4 teaspoons or 20 ml ground cinnamon

Dough
- Skip the hassle and buy 2 cans of Pillsbury flaky buttery biscuit dough

- Ten ounces or 250 ml of fresh or frozen cherries

Step 1. Put your Thinkin’ cap on.
Step 2. Crack open each can of your biscuit dough.
Step 3. Each can contains eight biscuits. Cut them into fours and set aside.
Step 4. Add your sugar and cinnamon to a bowl. Mix well.
Step 5. Take your cherries ( if frozen let them sit out for an hour before to thaw) and chop them in half.
Step 6. Take a large Bundt pan and grease well ( I used butter but do what YOU like).
Step 7. Begin layering in the pan by rolling your dough pieces in the melted butter, then coating them well in your sugar mixture.
Step 8. Once coated begin stacking your dough while also taking pieces of your cherries and squeezing them in between the sugary goodness (there’s no right or wrong amount).
Step 9. After your dough and cherries are intertwined, the filling should almost come to the top of your Bundt pan.
Step 10. Preheat your oven to 350 F or 180 C. And bake for 30-35 minutes.
Step 11. Remove from the oven and let it cool for 10 minutes.
Step 12. Take a tray you wish to serve your monkey bread on, place it on top of your Bundt pan, and with oven mitts on, flip your pan over as FAST as you can.
Step 12. Carefully remove your Bundt pan off of your bread ( the pan will still be hot) I used a butter knife to help pry it off and not burn myself.
Step 13. Slice a chunk, GETCHA EATIN’ PANTS ON, and try not to go into a sugar coma.

#cooking #food #foodie #fall #dessert by @cookinwithfatsy

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26

3 days ago

KOREAN CREAM CHEESE BUNS
Makes 6 buns
WARNING: Highly Addictive

Step 1. Put your thinkin’ cap on.
Step 2. Make your dough.
Dough ingredients
- 2 1/2 cups flour.
- 1 tablespoon sugar.
- 1 teaspoon salt.
- 1 1/2 teaspoon yeast.
- 3/4 cup warm water.
- 1 1/2 tablespoons softened unsalted butter.
- 1 egg.
- In a warm bowl ( use your sink water at its highest temp to warm the bowl) add warm water, whisk in the yeast and sugar until the water becomes frothy.
- Once frothy, add in your flour and salt.
- Mix and combine your ingredients. Once its starts to come together, add in your softened butter and knead the dough until it becomes a solid hunk. Be careful not to over work your dough.
- Cover your mixture, and let it proof until it doubles in size or for 1 hour and a 1/2.
- After proofing, take your dough and form in to six separate buns.
- Cover your buns again and let proof for 1 hour 15 minutes.
- In a bowl, beat your egg and brush the egg wash over each bun.
- Bake at 375 Fahrenheit until golden brown or 15- 20 minutes. let them cool when done.

Step 3. For the sweet cream cheese fillin’
-Getcha 1 block sold cream cheese at room temperature.
- 1 1/2 tablespoon sugar.
- 3 tablespoons of whipping cream.
- Add the ingredients in a bowl and whisk them together to form a smooth sweet paste.
- Take your buns and make two slices almost all the way through the bun to make four sections.
- Add your cream cheese fillin’ to a piping bag, and fill generously each crevasse in the bun.

Step 4. For the dunk
-1 egg.
-1 stick melted unsalted butter.
- Fresh chopped parsley (measure with your heart).
- Fresh chopped thyme ( as much as you like).
- Fresh garlic clove or garlic powder ( measure with you heart).
- Add these together in a bowl and mix until incorporated.
- Take each bun and dunk all sides except the bottom until saturated in the herby buttery mixture.
- On each bun add as little or as much freshly grated parmesan cheese right off the block on top.
- Place back in the oven at 350 F for 8 minutes or until the cheese is melty and the bun appears shiny.

Step 5. Let them cool then GETCHA EATIN’ PANTS ON.
#food #foodie #cooking by @cookinwithfatsy

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2 months ago