Monkey Bread

If you follow my twitter feed, you may have seen me mention making monkey bread earlier this week and you may have wondered, “what on earth is monkey bread?”. Well, according to Wikipedia it is a “sweet, sticky, gooey pastry served in the United States for breakfast”. It is basically bread dough dipped in melted butter, covered in cinnamon sugar and baked. Since my recent fascination with making bread has taken me from brioche to buns, this looked like a recipe that I just had to try.

monkey bread, sweet sticky bread, sweet bread, cinammon recipes, bread recipes, tami magnin, rumtumtiggs

 

Monkey Bread (from Brown Eyed Baker)

60ml butter, melted

250ml milk

80ml water

60ml sugar

10g instant yeast

810ml cake flour

10ml salt

Sugar coating:

250ml sugar, white or brown

10ml ground cinnamon

125ml melted butter

Glaze:

250ml icing sugar

30ml milk

For the dough: Melt butter and use some of it to grease the pan with a pastry brush. Add milk and water to the remaining melted butter and heat in the microwave for about 30 seconds on 100% power. In the bowl of your stand mixer, sift together cake flour, salt, sugar and yeast and mix well with a fork. Attach your dough hook (or use a wooden spoon) and turn the machine on low. Slowly add your milk, water mixture while the machine is running. Mix until a soft dough forms (about 5 minutes). Add a bit more flour 60ml at a time if the mixture looks too wet. Allow the machine to knead the dough for a further 10 minutes until silky and smooth. Turn off machine and remove dough from bowl. Knead briefly by hand on a well floured surface and shape into a ball. Place ball of dough into a greased bowl, cover with plastic wrap and leave to rest under a blanket or large tablecloth. Allow to rise in a warm place for 60 minutes until doubled in volume.

While you are waiting for the dough to rise, melt the butter for the sugar coating and set aside. In another bowl mix together cinnamon and sugar and set next to the melted butter.

Once the dough has risen sufficiently remove dough from bowl and pat down with your hands until a fat square is formed. Make 8 evenly spaced lines into the dough. Rotate 90 degrees and make another 8 lines into the dough so that you have 64 squares of dough. Take each piece of dough and roll it into a ball. Dip each ball in melted butter remove with a fork (allowing the excess to drip off) then roll in sugar. This is a time consuming process so you might want to get the kids involved at this point. Place balls of dough tightly packed together into the pan. You want to try and make a single layer in a large pan or 2 layers of 32 balls each in a smaller pan. These balls of dough rise a lot while baking so even a single layer will rise well over the sides of the pan. Once all the balls have been packed in, cover with cling film again and allow to rise until the blanket for another 60 minutes.

Preheat oven to 180 degrees celcius. Bake for 30-35 minutes until golden brown and caramel begins to bubble around the edges. Allow to cool slightly while mixing together the icing sugar and milk to make the glaze. Drizzle with glaze and serve warm.

Edit: I’ve just noticed that this post fitted in with Angeliqueca Roux’s “I made it challenge” for the month of April. It’s the blogger uni-mind ;). See more here and here.

10 Comments

  1. jan tripepi

    April 19, 2013 at 10:57 am

    Oh my madumbis Tammi – you are KILLING me! This just looks gooey and sticky and buttery and sweet and awesome and every single little monkey is calling out my name! Beautiful recipe! Oh wow! Have a great weekend ….. I am going to eat another carrot stick now ……….. *sigh

    1. rumtumtiggs

      April 22, 2013 at 7:40 pm

      Girl! That picture I saw of you on Facebook this evening made my jaw drop. Well done! Your hard work has paid off and you are ready to dance on the tables at the wedding this weekend. Enjoy it xx

  2. Annette

    April 23, 2013 at 11:26 am

    Hello Tami,

    Do you think I can halve the ingredients for the “monkey bread”?

    1. rumtumtiggs

      April 23, 2013 at 11:52 am

      Hi Annette, I don’t think it will be a problem to halve the ingredients. Please let me know how it turns out :) xx

  3. baglady

    April 26, 2013 at 12:27 pm

    Hi Tami,

    I have this recipe on my pinterest board for some time now and was planning on making it this weekend. Did you use the 2 teaspoons of salt? I thought it was too much and was planning on reducing it. What would you recommend?

    1. rumtumtiggs

      April 26, 2013 at 3:54 pm

      Hi Maida, I’d be lying to you if I said I remember. I did type up the recipe straight after I made it so I think I did use 10ml and, because it is quite a bit of flour and makes a large bread the 10ml isn’t too much. Please feel free to halve the salt though, I don’t think the recipe will miss it at all :) xx

      1. baglady

        April 29, 2013 at 1:16 pm

        Hi Tami,

        I did not reduce the salt and it was fine. Thanks.

        1. rumtumtiggs

          April 29, 2013 at 3:29 pm

          That’s great to know Maida. Thx. Glad you enjoyed it :)

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