Monkey Bread

Monkey bread. Gooey, cinnamon pull-apart bread. Perfect for breakfast, with a cup of milk. Packed with butter and sugar, but still, so good that nobody cares about calories. I give you Ivana‘s recipe to make it from scratch, easy enough you can make it with your kids.

Do not wait! Make it today!

Monkey Bread

(original recipe)

Dough

about 400 g flour
2 1/4 tsp instant yeast
1 tsp salt
4 Tbsp sugar
200 ml warm milk
80 ml warm water
30 g melted butter

In a bowl mix butter, milk, water, yeast and sugar. Add sifted flour and salt. Knead soft, smooth dough. Add more flour if needed. Shape into a ball and let covered to proof for an hour.

Coating

115 g melted butter
110 g brown sugar
2 tsp cinnamon
1 Tbsp vanilla extract

Butter bundt cake pan.

Prepare the coating by mixng butter, sugar, cinnamon and vanilla extract.

Divide proofed dough into 64 pieces (divide in half, then each half in half… and so on until you get 64 parts that don’t have to be equal in sizes, even better if they’re not). Shape each piece of dough into a ball and coat into a butter and sugar mixture. Place coated balls into a bundt pan. Now, it is very important to mix coating all the time as butter and sugar tend to separate. If some coating remains, pour it over. Cover the pan and let it proof for another 1h.

Bake in a preheated oven on 180°C/350°F for about 30-35 minutes. As soon as it’s done, remove it from the oven, place a serving plate upside down on top of the pan, and flip pan over. Let it rest for 5 minutes and then remove the pan.

Eat while warm, best for breakfast, with a cup of milk

Published in Mezze magazine, November 2012.