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Can I cook Monkey Bread in large Aluminum foil pan instead of bundt cake pan?
Posted on 4/15/19 at 4:48 pm
Posted on 4/15/19 at 4:48 pm
Every recipe I see shows using bundt cake pan. I'm cooking for a group of 20 and would like to use a large deep throw away aluminum pan - 20x13. Any reason I cant? ANyone have a large recipe for monkey bread?
3
Posted on 4/15/19 at 4:57 pm to Tiger In the Swamp
I don't see why it matters if you don't care how it looks. It may cook a little differently because it is not as deep and doesn't have a hole in the center, but I wouldn't think it should be a big deal, you will just need to keep a closer eye on it so it doesn't overcook. Also make sure to spray the pan real good so it doesn't stick.
You could always do a test batch ahead of time if you feel like it.
You could always do a test batch ahead of time if you feel like it.
Posted on 4/15/19 at 5:05 pm to Tiger In the Swamp
Done it several times on Boy Scout campouts in a Dutch oven with charcoal.
Posted on 4/15/19 at 6:31 pm to Tiger In the Swamp
Sure, it will be fine, with a few caveats:
—weight of dough might make the pan unstable, so put a sheet pan beneath to prevent possible collapse as you move it in and out of the oven.
—your regular size recipe uses a bunds pan, and the hole in the middle allows heat to circulate, which shortens baking time. You’ll need to add some time to the bake, since the middle of a large pan of dough won’t heat as quickly as the ring shaped bundt pan.
—grease the hell outta the foil pan. All those crinkles in the corner and the non flat bottom means it will tend to stick.
—don’t pile up the pieces of dough too deeply in the pan, or the middle won’t cook before the sugar burns on the bottom and at corners.
If you can find disposable tube (bundt) pans, you might have better results baking multiple tube-pan batches rather than one big honking deep panful. Otherwise, you might want to run a scaled up test batch to nail the timing.
—weight of dough might make the pan unstable, so put a sheet pan beneath to prevent possible collapse as you move it in and out of the oven.
—your regular size recipe uses a bunds pan, and the hole in the middle allows heat to circulate, which shortens baking time. You’ll need to add some time to the bake, since the middle of a large pan of dough won’t heat as quickly as the ring shaped bundt pan.
—grease the hell outta the foil pan. All those crinkles in the corner and the non flat bottom means it will tend to stick.
—don’t pile up the pieces of dough too deeply in the pan, or the middle won’t cook before the sugar burns on the bottom and at corners.
If you can find disposable tube (bundt) pans, you might have better results baking multiple tube-pan batches rather than one big honking deep panful. Otherwise, you might want to run a scaled up test batch to nail the timing.
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