Monkey Bread
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
Small balls of milk dough are dipped in melted butter, rolled in cinnamon sugar, and piled into a Bundt pan, so the finished ring is pulled apart by hand rather than sliced.
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In the oven the butter and sugar run down between the pieces and cook into a sticky, caramel-like coating, while the inside of each piece stays soft.
Ingredients
Instructions
- 1
Mix 320 g bread flour with 180 ml warm milk, 6 g instant yeast, part of the sugar, and part of the melted butter.
Knead for 8-10 minutes, until the dough feels elastic and sticks less to your hands.
- 2
Place the dough in a bowl, cover it, and let it rise in a warm spot.
It is ready when it is nearly doubled and an indentation pressed with a finger rises back slowly, not immediately.
- 3
Stir the remaining sugar with 2 teaspoons ground cinnamon, and keep the remaining butter melted.
Divide the dough into small balls of similar size so the pieces bake evenly and pull apart cleanly.
- 4
Dip each dough ball lightly in melted butter, then roll it in the cinnamon sugar.
Layer the coated balls in the Bundt pan, leaving a little space instead of pressing them tightly together.
- 5
Cover the pan and proof the dough again at room temperature.
Wait until the balls look puffy and just start touching one another, which helps the bread stay soft after baking.
- 6
Bake at 180C for 30-35 minutes, until the top is deep golden and caramel bubbles around the edges.
Let it stand for only 5 minutes, then invert onto a plate and serve warm while sticky.
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