This is a catch-up post. I made this Christmas morning and forgot to post it...until now. Whoops. I had never made monkey bread. I don't even really know what it is...but I figured it sounded like an easy thing to pop in the oven and bake while we all opened presents, chugged eggnog, and lounged around in our pajamas till we had to go to the larger Mateo family celebration in the afternoon. I tossed in some roasted, peeled chestnuts and used the last of my Hachiya persimmons from my friend Shiho to make ours a little bit more festive. As I mentioned, I really had no idea what monkey bread was made from, so I made a cinnamon roll kind of dough. 1 T active yeast 2 t organic granulated sugar pulp from 2 Hachiya persimmons 2 C white whole wheat flour pinch salt 1 T olive oil 1/2 stick butter 2 C roasted, peeled chestnuts 3/4 C organic turbinado sugar 1 T pumpkin pie spice Combine yeast, 1/2 C warm water and granulated sugar together in a mixing bow...