Monkey Bread
Monkey Bread is a sweet, sticky pull-apart bread made from dough balls coated in cinnamon and sugar, then baked together in a bundt pan.
Ingredients:
Dough:
500g All-Purpose Flour
50g granulated sugar
7g Active Dry Yeast (about 1 packet)
240ml Benna Fresh Milk (lukewarm)
60g Benna Pure Unsalted Butter (melted)
1Fresh Egg (large)
1tsp Salt
Cinnamon-Sugar Coating:
200g Granulated Sugar
2tsp Ground Cinnamon
100g Benna Pure Unsalted Butter (melted)
Caramel Sauce:
150g Benna Pure Unsalted Butter
200g Brown Sugar
50ml Benna Fresh Cream
Method:
Let’s start with the dough. In a small bowl, mix 240ml warm milk, the yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine 500g flour, the remaining sugar, and salt. Add the yeast mixture, 60g melted butter, and the egg. Mix until the dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If it's too sticky, add a little more flour. If you're using a stand mixer, knead for about 5 minutes with the dough hook.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Cinnamon-Sugar Coating. In a small bowl, mix 200g sugar and 2 teaspoons cinnamon.
Melt 100g butter in a separate bowl.
Once the dough has risen, deflate it and open it at about 1-inch thickness. Using a pizza cutter divide it into small cubes, then roll them into small balls.
Roll each dough ball first in the melted butter, then in the cinnamon-sugar mixture until fully coated.
Grease a bundt pan. Layer the coated dough balls in the pan.
Cover the bundt pan with a towel or cling film and let the dough rise again for about 30-45 minutes, or until the dough has puffed up.
Prepare the caramel. In a saucepan, melt 150g butter over medium heat. Stir in 200g brown sugar and cook until smooth and bubbly (about 2-3 minutes). Add the cream and whisk well and turn off the heat. Let it cool down slightly.
Pour the caramel sauce evenly over the dough balls.
Preheat the oven to 180°C. Bake for 30-35 minutes, or until the monkey bread is golden brown and cooked through.
Let the monkey bread cool in the pan for about 10 minutes, then carefully invert it onto a serving plate. Serve warm and enjoy!
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