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 (from Brown Eyed Baker)
60ml butter, melted
10g instant yeast
810ml cake flour
250ml sugar, white or brown
10ml ground cinnamon
125ml melted butter
250ml icing sugar
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.