Monkeybread

Monkeybread. Well, something with a name this unusual must be good!

Think little balls of warm cinnamon doughnut, freshly baked in a bundt tin. Brown sugar, cinnamon and butter melting together to form a warm cinnamon glaze. Bits can be easily pulled apart with sticky fingers by hungry little monkeys. Some versions of this recipe involve pecans, cranberries interspersed amongst the dough balls.

Popular in the USA, some people use packet dough mixtures, but why would you when you can make it yourself. This recipe does take a fair bit of time, it involves a double yeast rise so this is best made when you are home for the day.

Monkeybread

Ingredients

    Dough
  • 2 tablespoons melted butter
  • 1 cup of warm milk, microwave until just hot enough to dip finger in without burning (50 degrees C approx)
  • 1/3 cup water, boiled and then let sit for 10 mins (50 degrees C approx)
  • 1/4 cup white sugar
  • 2 and 1/4 teaspoons of YEAST (dry yeast in a packet)
  • 3 1/4 cups Plain Flour (plus extra for kneading)
  • 2 tsp of salt
  • Cinnamon Sugar Coating
  • 1 cup firmly packed brown sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 cup of melted butter

Directions

  1. Preheat the oven to 80 degrees Celsius- when it reaches this temperature turn it off. This is only for the dough to rise.
  2. Mix together the melted butter, warm water, warm milk, the sugar and the yeast in a bowl. It should fizz/froth indicating the yeast is active.
  3. In a large bowl sift the flour and salt together. Make a well in the centre of the flour and slowly add the milk and yeast mixture. Stirring with a wooden spoon until the mixture forms a sticky ball of dough and it is too hard to stir.
  4. Tip the dough out onto a well floured surface ( I use a silicone dough mat) You will need to knead this dough for about 10 minutes- seriously. Use your knuckles and the heel of your hand and get in there. You need to work the yeast through the dough so that it will rise properly. If you have done this properly your arms should hurt after this (unless you are ironwoman).
  5. Shape the well kneaded dough into a round ball, it should now be of firm elastic consistency, smooth and crease free, place in a well-greased bowl, cover with a tea towel and place in the pre-warmed oven and let rise. The dough should double in size and this will take about 45 minutes to an hour.
  6. Grease bundt tin.
  7. Take the well risen dough out of the oven and place on a floured surface. You will need to roll the dough into a square approx 20cm x 20cm.
  8. Preheat the oven again to 80 degrees C and then turn off when it reaches the correct temperature.
  9. You will need to cut this dough in to about 64 similarly sized pieces, so cut dough in to 8 rows x 8 columns. Try and keep the squares separate or they will stick back together.
  10. Melt the butter for the cinnamon sugar coating. Keep aside in the bowl.
  11. Mix the brown sugar and cinnamon together until well combined.
  12. Now, each square needs to be individually rolled into a ball, dipped into melted butter and then rolled in the cinnamon and sugar mixture. Place each ball in the bundt tin.
  13. The tin will be about 1/2 full. Place tin in the preheated oven and let rise again. This will take about another 45 minutes.
  14. The bundt tin should be almost full now. Remove from the oven.
  15. Preheat the oven to 180 degrees Celsius Fan Forced.
  16. Place monkey bread into oven and bake for about 20-25 minutes. Monkey bread will be golden brown- make sure you do not burn the sugar.
http://triedandtrue.com.au/monkeybread/

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This recipe comes from thekitchenmagpie.com, there is also an overnight refrigerator version on sallysbakingaddiction.com. One of my favourite baking sites.

 

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