Posted in Baking

Monkey Bread

Simple recipe for a yummy rainy day treat. Clearly my second attempt didn’t retain its shape but it is really good. These go well with hot chocolate, coffee and ice-cream!

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Recipe taken from David Lebovitz’s site.


Ingredients

For the bread
180 g milk
1 tsp sugar
1/2 tsp active dry yeast
280 g flour
1 tsp fine sea salt
3 tbsp butter, at room temperature
1 egg yolk
For the sauce
115 g unsalted butter, melted
90 g light brown sugar
2 tsp ground cinnamon
1/4 tsp fine sea salt

Method

1. To make the dough, combine the milk, sugar or honey, and yeast.  Let sit a few minutes until it starts to bubble a bit. Add the flour and salt and mix the dough until it just starts to come together. When it is still rough looking, add the butter and egg yolk. Knead the dough for 2 to 3 minutes, until it comes together and is relatively smooth, but still slightly sticky.
2. Cover the bowl with a kitchen towel and let rise until doubled in a warm place, which will take about 2 hours.
3. Butter an 8-inch pan with sides at least 2 inches high. On a lightly floured counter, stretch the dough until it’s a 12″x4″ rectangle. (30x10cm). Use a pizza wheel to cut the dough lengthwise into four strips, then cut the dough vertically so you’ve got a total of 32 pieces. Have the melted butter in one bowl, and the brown sugar, cinnamon, and salt in another.
4. Roll the dough pieces into rounds. Dip each into the melted butter, shaking off the excess, roll it in the sugar mixture, then place it in the prepared cake pan, leaving some space between them. Don’t crowd them in the pan as they need room to rise, again. Continue with all the pieces of the dough, stacking them up when the bottom is completed. Reserve the remaining sugar and butter.
5. Cover and let rise in a warm place until doubled, about 1 to 1 1/2 hours. About 15 minutes before they are fully risen, preheat the oven to 180ºC.
6. Reheat the remaining butter mix and pour the mixture over the dough in the pan. Bake the monkey bread until the top is golden brown. If using brown sugar, it will take about 30 to 35 minutes. Remove from oven and let rest 5 minutes, then run a knife around the outer edge of the bread and invert on a serving plate.

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