Cheeky monkey bread

Cheeky monkey bread

By
From
B.I.Y. Bake It Yourself
Makes
1

Doughnuts are all well and good, but what if you absolutely must have a mountain of them all stuck together with caramel? Look no further, because all your doughnut mountain problems are solved here. Monkey bread is a really good centrepiece dessert, especially if you have kids and don’t mind them getting incredibly messy while they tear off the bits. This sticky cinnamon version is great with a big blob of ice cream, but for me it’s the caramel sauce that makes it so addictive.

Ingredients

Quantity Ingredient

For the dough

Quantity Ingredient
500g strong white bread flour, plus more to dust
2 teaspoons table salt
3 tablespoons caster sugar
1 tablespoon ‘quick’ yeast
100g unsalted butter, cut into 1 cm cubes, plus more for the tin
2 large eggs, lightly beaten
200ml whole milk

For the coating

Quantity Ingredient
100g unsalted butter
150g light soft brown sugar
1 tablespoon ground cinnamon

For the caramel sauce

Quantity Ingredient
150g unsalted butter
150g light soft brown sugar
1 teaspoon vanilla bean paste

Tool kit

Quantity Ingredient
bundt tin
serving plate

Method

  1. Tip the flour, salt, sugar and yeast into a bowl, making sure you put the salt and the yeast on opposite sides of the bowl, then mix with a wooden spoon. Add the butter, eggs and milk. Mix until combined enough to handle, then tip out on to a well-floured work surface.
  2. Knead for 5–10 minutes, until the dough becomes smooth and elastic. This dough will be quite sticky at first, but will come good as the cubes of butter are incorporated. If you need to add more flour to stop it sticking, be careful not to go mad or it will dry out the dough.
  3. Put the dough in a bowl, cover with cling film and leave to rise at room temperature for 1–1½ hours, or until at least doubled in size.
  4. Thoroughly butter a Bundt tin. To start the coating, melt the butter in a small saucepan over a low heat. Mix the sugar and cinnamon in a bowl.
  5. Tip out the risen dough on to a floured surface and knock back by folding the dough in on itself for a minute or so. Divide into around 40 small balls. Dip each dough ball into the melted butter, roll it in the cinnamon sugar, then pop it into the prepared tin.
  6. Once all the dough is used up, cover the tin with a plastic bag and leave to rise for about 1 hour.
  7. Preheat the oven to 200°C. Make the caramel sauce by melting the butter in a pan, then stirring in the sugar and vanilla bean paste until the sugar has dissolved. Pour the melted mixture over the risen dough, then bake for 30 minutes.
  8. Take out of the oven and leave to cool, with the tin upside down, on a plate. After 5 minutes, take the tin off, put the bread in the middle of the dinner table and tear, share and eat with ice cream.

Note

  • This recipe has a level 3 (advanced) difficulty.

Extras

  • I’ve yet to find something sweet that I wouldn’t want to tip on a pile of monkey bread, but a few of my favourite things are maple syrup, golden syrup, melted chocolate and salted caramel (yum). You can also cover it with crushed nuts, raspberries, blueberries or whipped cream. Sometimes it’s nice to add walnut or pecan halves and chopped sticky dried figs while filling the tin, so they get baked into the bread itself. And since it is called monkey bread, try adding chopped-up banana and drizzling with golden syrup… lovely!
Tags:
Great British Bake Off
Baking
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