2. Overnight Refrigerator Pastry Dough Recipe

This recipe from our archives is the perfect base overnight dough for any of your favorite pastries. It does well sweet, savory, and even lightly laminated! Check out the original refrigerator pastry dough recipe, which also contains Wendy Akin’s recipes for cinnamon pecan sticky buns, french raisin snails, and Italian Panettone minis, the pastry we make in this video.
In this video, we also tried this pastry dough as the base for a savory pull-apart bread, also known as “monkey” bread.
Can’t find candied lemon peel in store either? Try making your own using Akin’s candied citrus peel recipe.
Monkey Bread Recipe
Ingredients
- 1 Recipe refrigerator pastry dough
- 1/2 cup pickled jalapenos, diced and pat dry
- 2 cups cheese, shredded
- 1/2 cup butter, melted
Directions
- Turn out the dough onto a floured board. Pat out and knead in the jalapenos.
- Form the dough into a log and cut into small pieces, sized to be individual bites.
- Prepare 2 loaf pans or 1 tube pan with butter and flour. Toss the dough balls with shredded cheese and arrange in pan. Pour melted butter evenly over the dough in the pan(s).
- Cover loosely with a towel and let rise till doubled. Bake at 350 degrees until internal temperature reads 190 degrees (40-50 minutes, depending on your pan).
- At the 30 minute mark, check to see if the top of your bread has browned. You may need to cover your bread with foil if it is browning too fast.
- Remove from oven. Allow to cool 5 minutes, then invert onto a plate or board. Best served hot!
You can use any sweet or savory fillings to make monkey bread. Roll plain dough in cinnamon and sugar for cinnamon roll monkey bread, or mix olives and feta into the dough and toss the bites with Parmesan, or mix chives into the dough and toss with sesame seeds and garlic butter; the possibilities are endless!
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